Prep Time

• 10 minutes

Cook Time

• 20 minutes

Total Time

• 30 minutes

Servings

• 4 servings

Ingredients

• 1 lb white fish fillets (such as cod, tilapia, or halibut), cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 cups fish or vegetable broth
• 1 lime, juiced and zested (reserve zest for garnish)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon fish sauce
• 1 tablespoon olive oil

• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste

Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 3–4 minutes, or until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.

Step 2: Build the Soup Base

1. Pour in the fish or vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
2. Add the lime juice, fish sauce, salt, and pepper. Stir well to incorporate all the flavors.

Step 3: Add the Vegetables

1. Add the sliced red bell pepper and halved cherry tomatoes to the pot. Simmer for 5–7 minutes, or until the vegetables are tender but still vibrant.

Step 4: Cook the Fish

1. Gently add the bite-sized fish pieces to the simmering soup. Cook for 5–7 minutes, or until the fish is opaque and flakes easily with a fork. Avoid stirring too much to prevent breaking up the fish.

Step 5: Adjust Seasoning and Serve

1. Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice if needed.
2. Ladle the soup into bowls and garnish with fresh cilantro, lime zest, and extra lime wedges on the side.

---

Pro Tips

• Fish Selection: Use firm white fish like cod, tilapia, or halibut for best results. Avoid delicate fish that may fall apart during cooking.
• Add Spice: For a kick of heat, add a pinch of red pepper flakes or a diced chili pepper when sautéing the aromatics.
• Make It Heartier: Stir in cooked rice noodles or diced sweet potatoes for a more filling soup.

Nutrition Facts (Per Serving, based on 4 servings)

• Calories: 280
• Protein: 25g
• Carbohydrates: 15g
• Fat: 15g
• Fiber: 3g
• Sugar: 6g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

---

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days . Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the soup if needed.
• Freeze: This soup can be frozen without the fish for up to 3 months . Add fresh fish when reheating for best texture.

Variations

• Seafood Twist: Add shrimp, scallops, or mussels along with the fish for a seafood medley.
• Veggie Boost: Include chopped zucchini, spinach, or bok choy for extra nutrients.
• Spice Swap: Replace fish sauce with soy sauce for a milder flavor, or use tamari for a gluten-free option.

---

Why You’ll Love This Recipe

This Coconut Lime Fish Soup is a celebration of bright, bold flavors and creamy textures. The combination of rich coconut milk, zesty lime, and fresh herbs creates a dish that’s both comforting and refreshing. Quick to prepare and packed with protein and vegetables, it’s a healthy and satisfying meal that’s perfect for any occasion.

Ready to dive into a bowl of tropical goodness? Grab your ingredients and whip up this easy, flavorful soup—it’s sure to become a new favorite!