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Creamy Coconut Lime Fish Soup

A delightful and creamy soup made with fresh fish, coconut milk, and zesty lime, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 1 tbsp Coconut oil Preferably a brand with a hint of sweetness.
  • 2 pcs Shallots, thinly sliced Don't slice them too thin or they'll dissolve.
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated Don't be shy with the ginger.
  • 1 stalk Lemongrass, bruised and cut Remove tough outer layers and cut into 2-inch pieces.
  • 1 pc Red chili, thinly sliced Optional but recommended for a kick.
For the soup
  • 4 cups Chicken or vegetable broth, low sodium
  • 1 can (13.5 oz) Full-fat coconut milk Shaken well before use.
  • 1 lb Firm white fish (such as cod, halibut, or snapper), cut into 1.5-inch chunks Use whatever is fresh.
  • 1 pc Red bell pepper, thinly sliced Adds color to the soup.
  • 2 tbsp Fish sauce Don’t skip this; it adds umami.
  • 1/4 cup Fresh lime juice From 2-3 limes; fresh is a must.
  • 1 tbsp Lime zest From about 2 limes.
  • 1 tsp Brown sugar Palm sugar can also be used.
  • 1/2 cup Fresh cilantro, chopped Plus more for garnish.
  • to taste pcs Lime wedges For serving.

Method
 

Preparation
  1. Heat the coconut oil in a large pot or Dutch oven over medium heat until melted.
  2. Add the sliced shallots and cook, stirring occasionally until softened, about 3-4 minutes.
  3. Toss in the minced garlic, grated ginger, lemongrass pieces, and sliced red chili (if using). Sauté for 1-2 minutes until fragrant.
Cooking
  1. Pour in the chicken broth and the full-fat coconut milk. Stir well and bring to a gentle simmer.
  2. Reduce the heat to low, cover, and let the broth simmer for 10 minutes.
  3. After 10 minutes, stir in the sliced red bell pepper, fish sauce, lime zest, and brown sugar.
  4. Gently add the chunks of fish to the pot. Let them simmer for 4-5 minutes, or until the fish is opaque and flakes easily with a fork.
  5. Remove the large lemongrass pieces. Stir in the fresh lime juice and chopped cilantro.
  6. Taste and adjust seasoning if necessary, with more fish sauce or lime juice as needed.
  7. Ladle the soup into bowls and garnish with more cilantro. Serve immediately with lime wedges.

Notes

Fresh ingredients make a huge difference! Pairing this soup with crispy bread or rice can enhance the experience. Feel free to experiment with different fish types.