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–+ servings
Coconut Lime Fish Soup

Coconut Lime Fish Soup: A Tropical Escape in a Bowl

Coconut Lime Fish Soup is a creamy delight that combines coconut milk and lime, perfect for a quick, healthy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Healthy, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound White Fish Fillets substitute with salmon or shrimp for variation
  • 2 tablespoons Olive Oil coconut oil can be used for a stronger coconut flavor
  • 1 medium Onion yellow or sweet onions make great choices
  • 3 cloves Garlic fresh garlic is best for intensity
  • 1 tablespoon Fresh Ginger fresh ginger delivers a more potent flavor than powdered
  • 1 medium Red Bell Pepper green bell pepper can be used for less sweetness
For the Creamy Broth
  • 1 can Coconut Milk use light coconut milk for a lighter option
  • 4 cups Fish or Chicken Broth vegetable broth is great for a vegetarian option
  • 2 tablespoons Lime Juice FRESH lime juice is highly recommended
  • 2 tablespoons Fish Sauce soy sauce or tamari can be used for a vegetarian twist
For Seasoning & Garnish
  • 1 teaspoon Sugar can be omitted or replaced with honey
  • to taste Salt use kosher salt for better control
  • to taste Pepper
  • 1 handful Fresh Cilantro omit if preferred, green onions can be a substitute
  • as needed Lime Wedges for serving

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add a chopped onion and sauté for about 5 minutes until it becomes translucent.
  2. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for an additional minute.
  3. Add one diced red bell pepper to the pot and continue to cook for 3 to 4 minutes.
  4. Pour in one can of coconut milk and 4 cups of fish or chicken broth. Stir to combine and bring to a gentle simmer.
  5. Add the juice of 2 limes, 2 tablespoons of fish sauce, and a teaspoon of sugar. Stir well and let simmer for 2 to 3 minutes.
  6. Taste the soup and season with salt and pepper. Simmer for another minute.
  7. Gently add 1 pound of white fish fillets, cut into bite-sized pieces, to the soup. Simmer for 5 to 7 minutes.
  8. Remove the pot from heat and fold in a handful of freshly chopped cilantro.
  9. Ladle the soup into bowls and serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Use the freshest fish available for the best flavor. Store in an airtight container for up to 2 days, or freeze for up to 3 months without fish.

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