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–+ servings
tropical coconut lime soup

Coconut Lime Fish Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine Thai
Servings 4 servings

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

Ensure the fish is fresh to enhance the flavor of the soup. Taste and adjust the seasoning as needed, especially the lime juice and fish sauce, to balance the flavors. If you prefer a spicier soup, add more sliced chili or a dash of chili oil. This soup pairs well with steamed jasmine rice or crusty bread.
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