Description
Coconut Lime Fish Soup is a delicious and aromatic Thai-inspired dish that combines the flavors of coconut, lime, and red curry with tender white fish chunks. This dairy-free and gluten-free soup is easy to make and perfect for a cozy meal any day of the week.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 teaspoon red curry paste
Additional Ingredients:
- 1 can (14 oz) full-fat coconut milk
- 2 cups fish or chicken broth
- 1 tablespoon fish sauce
- juice of 2 limes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound white fish fillets (like cod or halibut), cut into chunks
- 1/4 cup chopped fresh cilantro
- 1 green onion, sliced
- lime wedges for serving
Instructions
- Heat coconut oil: In a large pot over medium heat, heat the coconut oil.
- Cook aromatics: Add the onion and cook until softened, then stir in garlic, ginger, and red bell pepper.
- Add curry paste: Stir in red curry paste until fragrant.
- Add liquids: Pour in coconut milk and broth, then add fish sauce, lime juice, salt, and pepper. Bring to a simmer.
- Simmer fish: Add fish chunks and simmer until cooked through, about 6–8 minutes.
- Finish: Remove from heat, stir in cilantro and green onions. Serve with lime wedges.
Notes
- This soup pairs well with jasmine rice or rice noodles.
- You can substitute shrimp or scallops for the fish, or use a mix of seafood.
- Adjust the red curry paste for more or less heat.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 55mg
