Coconut Lime Fish Soup

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Introduction:

Coconut Lime Fish Soup is a fragrant, light yet satisfying dish that combines the delicate flavor of white fish with the creamy richness of coconut milk and the zesty brightness of lime. Popular in coastal and tropical cuisines, this soup offers a perfect balance of savory, tangy, and slightly spicy flavors, making it a comforting yet exotic meal for any season.

Origin:

This recipe draws influence from Southeast Asian and Caribbean cuisines, where coconut milk, lime, and seafood are kitchen staples. Countries like Thailand, Vietnam, and Jamaica often feature similar soups in their culinary traditions, showcasing the use of fresh herbs, aromatic spices, and tropical ingredients.

Ingredients (for 4 servings):

  • 1 lb (450g) white fish fillets (such as cod, snapper, or halibut), cut into chunks
  • 1 tablespoon coconut oil or vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 Thai red chilies, finely sliced (adjust to taste)
  • 4 cups (1 liter) fish stock or chicken broth
  • 1 can (13.5 oz or 400 ml) coconut milk
  • 2 tablespoons fish sauce
  • Juice of 2 limes (plus extra for garnish)
  • Zest of 1 lime
  • 1 cup cherry tomatoes, halved
  • Fresh cilantro or basil, for garnish
  • Salt and pepper, to taste

Optional Ingredients:

  • 1 lemongrass stalk, bruised (for added aroma)
  • 1 teaspoon sugar or honey (to balance acidity)
  • 1 cup mushrooms or baby spinach (for added nutrition)
  • Cooked rice or rice noodles (to serve as a heartier meal)
  • Green onions or scallions, sliced
  • A splash of soy sauce (for added umami)

Instructions:

  1. Sauté Aromatics:
    Heat coconut oil in a large pot over medium heat. Add the chopped onion, garlic, ginger, and chilies. Sauté until fragrant and onions are translucent (about 3–5 minutes).
  2. Add Broth and Flavorings:
    Stir in the fish stock, coconut milk, fish sauce, lime juice, and zest. If using lemongrass, add it now. Bring the mixture to a gentle simmer.
  3. Add Vegetables:
    Add cherry tomatoes and any optional vegetables like mushrooms or spinach. Simmer for 5–7 minutes until tender.
  4. Cook the Fish:
    Gently add fish chunks to the soup. Simmer for 5–8 minutes or until the fish is cooked through and flakes easily.
  5. Adjust and Finish:
    Taste and adjust seasoning with salt, pepper, and sugar/honey if needed. Remove lemongrass stalk if used.
  6. Serve:
    Ladle into bowls and garnish with fresh cilantro or basil, green onions, and a squeeze of fresh lime juice. Serve with rice or noodles if desired.

Tips for Success:

  • Use Fresh Fish: The fresher the fish, the better the flavor and texture.
  • Do Not Overcook the Fish: Add the fish at the end and cook only until it’s just done.
  • Balance Flavors: Taste throughout and adjust sourness, saltiness, and sweetness to your liking.
  • Simmer Gently: Avoid boiling vigorously once the coconut milk is added to prevent curdling.

Recommendations:

  • Pair With: Jasmine rice, rice noodles, or crusty bread.
  • Drink Suggestion: A crisp white wine like Sauvignon Blanc or a refreshing iced green tea.
  • Make it Vegan: Substitute fish with tofu or mushrooms, and use vegetable broth.

Nutrition (Approximate per serving):

  • Calories: ~320 kcal
  • Protein: ~25g
  • Fat: ~18g (mostly from coconut milk)
  • Carbohydrates: ~10g
  • Fiber: ~2g
  • Sugars: ~4g
  • Sodium: ~900mg (depending on fish sauce and broth)

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