Picture the soothing aroma of coconut mingling with zesty lime, wafting through your kitchen as you prepare this delightful Coconut Lime Fish Soup.
This Thai-inspired dish isn’t only cozy and satisfying but also incredibly easy to make, promising comfort with every spoonful.
Simple ingredients like fresh white fish, coconut milk, and lime transform into a vibrant, flavorful experience.
Let’s bring this heartwarming dish to life and savor every moment.
Kitchen Tools Required
- 1 Large pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Measuring cup
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups fish stock
- 1 can (13.5 ounces) coconut milk
- 1 pound white fish fillets, cut into bite-sized pieces
- 1 teaspoon fish sauce
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro, chopped
- 1 red chili, sliced
- 4 lime wedges, for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Coconut Lime Fish Soup, you can follow this timeline:
- Reading and Preparation (5 minutes)
- Spend a few minutes reading through the recipe and gathering all the necessary equipment and ingredients.
- Prep Work (15 minutes)
- 0-5 minutes: Chop the onion, mince the garlic, grate the ginger, and slice red chili.
- 5-10 minutes: Cut the white fish fillets into bite-sized pieces.
- 10-15 minutes: Measure out fish stock, coconut milk, lime juice, lime zest, and chop cilantro.
- Cooking (20 minutes)
- 0-3 minutes: Heat the vegetable oil in a large pot over medium heat and sauté the chopped onion until translucent.
- 3-4 minutes: Stir in the minced garlic and grated ginger, cooking for another minute.
- 4-6 minutes: Pour in the fish stock and bring it to a simmer.
- 6-8 minutes: Add the coconut milk and stir to combine.
- 8-15 minutes: Gently place the fish pieces into the pot and cook until the fish is opaque and cooked through.
- 15-17 minutes: Stir in the fish sauce, lime juice, and lime zest.
- 17-20 minutes: Season with salt and black pepper to taste.
- Resting Time (5 minutes)
- 0-5 minutes: Remove the pot from heat and let the soup rest.
- Serving (5 minutes)
- 0-5 minutes: Serve the soup in bowls, garnished with chopped cilantro, sliced chili, and lime wedges.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute.
Pour in the fish stock and bring to a simmer.
Add the coconut milk and stir to combine.
Gently place the fish pieces into the pot and cook until the fish is opaque and cooked through, about 5-7 minutes.
Stir in the fish sauce, lime juice, and lime zest.
Season with salt and black pepper to taste.
Remove the pot from heat and let the soup rest for 5 minutes.
Serve the soup in bowls, garnished with chopped cilantro, sliced chili, and lime wedges.
Serving Tips
- Steamed Jasmine Rice: A perfect accompaniment to soak up the flavorful broth.
- Crusty Bread: Ideal for dipping and savoring every last drop of the soup.
- Fresh Green Salad: Adds a revitalizing crunch and balance to the rich flavors of the soup.
- Rice Noodles: For a heartier meal, serve the soup over a bed of rice noodles.
- Grilled Vegetables: Complement the dish with charred veggies for added texture and flavor.
Storage
Store leftover Coconut Lime Fish Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove to maintain the fish’s texture and flavor.
Freezing
To freeze Coconut Lime Fish Soup, let it cool completely.
Then transfer to airtight containers. Leave space for expansion.
Label with the date.
Consume within 2-3 months for ideal freshness.
Reheating
For reheating Coconut Lime Fish Soup, gently warm it over low heat on the stove to avoid overcooking the fish.
Stir occasionally and add fresh lime juice before serving.
Final Thoughts
Coconut Lime Fish Soup is a delightful Thai dish that combines the richness of coconut milk with the invigorating tang of lime.
The preparation is straightforward, making it an excellent choice for both weeknight dinners and special occasions.
Make sure that you use fresh fish to enhance the soup’s flavor.
Adjust the seasoning to your preference, especially the lime juice and fish sauce, to achieve a balanced taste.
If you enjoy a bit of heat, consider adding extra sliced chili or a dash of chili oil.
This soup pairs wonderfully with steamed jasmine rice or crusty bread.
Enjoy the aromatic and flavorful experience of this dish!
Frequently Asked Questions
Can I Use Shrimp Instead of White Fish in the Soup?
You can substitute shrimp for white fish in the soup. Reduce the cooking time for shrimp to 3-4 minutes, ensuring they turn pink and opaque. Adjust seasoning as needed, maintaining balance with lime juice and fish sauce.
Is It Possible to Make This Soup Vegetarian?
Yes, you can make it vegetarian. Substitute vegetable stock for fish stock, tofu for white fish, and soy sauce for fish sauce. Confirm tofu is firm, cut into cubes, and add extra vegetables like mushrooms or bok choy.
What Can I Substitute for Fish Sauce if I’m Allergic?
You can substitute fish sauce with a mixture of soy sauce and lime juice. Combine 1 teaspoon of soy sauce with 1/2 teaspoon of lime juice for each teaspoon of fish sauce needed. Adjust to taste preference.
How Can I Enhance the Coconut Flavor in the Soup?
To enhance coconut flavor, use coconut cream instead of coconut milk for richer taste. Toast desiccated coconut and sprinkle on top. Add a splash of coconut extract. Guarantee freshness for all coconut-based ingredients to maximize flavor.
Can This Soup Be Made in a Slow Cooker?
Yes, you can make it in a slow cooker. Sauté onions, garlic, and ginger first. Then, combine all ingredients except lime juice, zest, cilantro, and chili. Cook on low for 3-4 hours. Add remaining ingredients before serving.
Coconut Lime Fish Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 tablespoon ginger grated
- 2 cup fish stock
- 13.5 ounce coconut milk can
- 1 pound white fish fillets cut into bite-sized pieces
- 1 teaspoon fish sauce
- 2 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro chopped
- 1 red chili sliced
- 4 lime wedges for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute.
- Pour in the fish stock and bring to a simmer.
- Add the coconut milk and stir to combine.
- Gently place the fish pieces into the pot and cook until the fish is opaque and cooked through, about 5-7 minutes.
- Stir in the fish sauce, lime juice, and lime zest.
- Season with salt and black pepper to taste.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Serve the soup in bowls, garnished with chopped cilantro, sliced chili, and lime wedges.
Notes
