Coconut Lime Fish Soup

↪️Coconut Lime Fish Soup

A light, zesty, and comforting dish full of flavor.

👉Ingredients:

◾️1 lb (450g) white fish fillets (cod, snapper, or halibut), cut into 1-inch pieces

◾️1 tbsp vegetable oil

◾️1 onion, finely chopped

◾️3 garlic cloves, minced

◾️1-inch piece of ginger, minced

◾️1–2 red chilies, sliced (optional, for heat)

◾️1 can (14 oz) coconut milk

◾️4 cups fish stock (or chicken broth)

◾️1 tbsp fish sauce

◾️1 tbsp soy sauce

◾️1 tbsp lime zest

◾️Juice of 2 limes

◾️2 tsp sugar

◾️1 cup cherry tomatoes, halved

◾️1 red bell pepper, sliced

◾️½ cup fresh cilantro, chopped (for garnish)

◾️Lime wedges (for serving)

◾️Salt and black pepper, to taste

👉Instructions:

✅️1. Sauté the aromatics:

Heat the oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until soft. Stir in garlic, ginger, and chilies (if using). Cook for another 2 minutes until fragrant.

✅️2. Make the soup base:

Pour in coconut milk and stock. Stir in fish sauce, soy sauce, lime zest, lime juice, and sugar. Bring to a gentle simmer.

✅️3. Add the vegetables:

Add cherry tomatoes and bell pepper. Let them cook for 5–7 minutes, until just tender.

✅️4. Cook the fish:

Gently place the fish pieces into the soup. Simmer for 5–7 minutes, or until the fish flakes easily. Do not overcook.

✅️5. Final taste & serve:

Adjust salt, pepper, or lime juice to your liking. Serve hot, topped with fresh cilantro and lime wedges on the side.

◾️Prep Time: 15 minutes

◾️Total Time: 40 minutes

◾️Serves: 4

👉4 Tips for Best Results:

🔸️1. Use fresh fish for the best flavor and texture. Frozen is fine, but thaw it fully first.

🔸️2. Add the fish last to avoid overcooking—it cooks quickly!

🔸️3. Don’t skip the lime zest—it gives the soup its bright, fresh kick.

🔸️4. Customize the heat by adding more or less chili based on your taste.