Introduction
Dive into a bowl of this Coconut Lime Fish Soup and let your taste buds dance! Perfectly zesty and creamy, it’s the tropical comfort food you’ve been dreaming of. Ready to wow your friends and family? Let’s start cooking!
Detailed Ingredients with measures
- For the Aromatics:
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1-2 red chilies, sliced (optional for heat)
- For the Soup Base:
- 1 can (14 oz) coconut milk
- 4 cups fish stock (or chicken broth)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime zest
- Juice of 2 limes
- 2 teaspoons sugar
- For the Vegetables & Fish:
- 1 lb (450g) white fish fillets (cod, snapper, or halibut), cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- For Garnish:
- 1/2 cup fresh cilantro, chopped
- Lime wedges
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Sauté the Aromatics:
Heat oil in a large pot over medium flame. Add onion and cook until soft (3-4 mins). Toss in garlic, ginger, and chilies. Sauté for another 2 mins until the aroma is irresistible!
Build the Soup Base:
Stir in coconut milk and fish stock. Add fish sauce, soy sauce, lime zest, lime juice, and sugar. Let it all simmer together.
Add Veggies:
Mix in tomatoes and bell pepper. Let them soften while staying vibrant (5-7 mins).
Cook the Fish:
Gently place the fish pieces into the simmering soup. Cook until tender and flaky (5-7 mins). Don’t overdo it!
Taste & Adjust:
Taste the soup and tweak with extra lime juice, salt, or pepper if needed.
Serve:
Ladle into bowls, garnish with cilantro, and serve with lime wedges on the side.
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Detailed Directions and Instructions
Detailed Directions and Instructions
Sauté the Aromatics
Heat oil in a large pot over medium flame. Add onion and cook until soft (3-4 mins). Toss in garlic, ginger, and chilies. Sauté for another 2 mins until the aroma is irresistible!
Build the Soup Base
Stir in coconut milk and fish stock. Add fish sauce, soy sauce, lime zest, lime juice, and sugar. Let it all simmer together.
Add Veggies
Mix in tomatoes and bell pepper. Let them soften while staying vibrant (5-7 mins).
Cook the Fish
Gently place the fish pieces into the simmering soup. Cook until tender and flaky (5-7 mins). Don’t overdo it!
Taste & Adjust
Taste the soup and tweak with extra lime juice, salt, or pepper if needed.
Serve
Ladle into bowls, garnish with cilantro, and serve with lime wedges on the side.
Notes
Fish Selection
Choose firm white fish like cod, snapper, or halibut for the best texture.
Spice Level
Adjust the number of red chilies according to your heat preference.
Storage
Store leftover soup in the refrigerator for up to 3 days; reheating gently on the stove.
Serving Suggestions
Serve with crusty bread or rice for a complete meal.
Cook techniques
Cook Techniques
Sautéing Aromatics
Start by heating vegetable oil in a large pot over medium heat. Sauté onions until they are soft and translucent. This process builds the flavor foundation of the soup.
Building the Soup Base
Combine coconut milk and fish stock in the pot. Add fish sauce, soy sauce, lime zest, lime juice, and sugar, bringing it all to a simmer to meld the flavors.
Cooking Vegetables
Add cherry tomatoes and red bell pepper to the simmering soup, allowing them to soften while retaining their bright colors for added visual appeal.
Cooking Fish
Gently introduce fish pieces into the soup, ensuring they are cooked just until tender and flaky to avoid overcooking.
Tasting and Adjusting
Always taste the soup before serving. Adjust seasoning with additional lime juice, salt, or pepper according to your preference.
FAQ
Can I use any type of fish for this recipe?
Yes, you can substitute with other white fish varieties, but ensure they are firm enough to hold their shape during cooking.
Is the soup spicy?
The soup can be made spicy by including red chilies; however, you can omit them if you prefer a milder flavor.
Can I add more vegetables?
Absolutely! Feel free to add other vegetables like zucchini, spinach, or carrots for added nutrients and flavor.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the fish.
Can I make this soup vegan?
Yes, you can replace fish with tofu and use vegetable broth instead of fish stock, while keeping the coconut milk.
Conclusion
Enjoy the delightful blend of tropical flavors in this Coconut Lime Fish Soup. Its creamy texture and zesty vibes make it a comforting dish perfect for any occasion.
More Recipe Suggestions and Combinations
Coconut Shrimp Curry
Pair this soup with Coconut Shrimp Curry for an indulgent seafood experience.
Lime Cilantro Rice
Serve with Lime Cilantro Rice for a fulfilling meal and to soak up the delicious soup.
Spicy Thai Noodle Salad
Complement this soup with a Spicy Thai Noodle Salad for a refreshing, balanced meal.
Avocado and Mango Salsa
A fresh Avocado and Mango Salsa can add a delightful twist and bright flavors to accompany the soup.
