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–+ servings
Coconut Lime Fish Soup Recipe

Coconut Lime Fish Soup Recipe: A Tropical Taste Adventure

Enjoy a refreshing Coconut Lime Fish Soup Recipe that's quick, nutritious, and gluten-free, perfect for a tropical escape.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound white fish fillets Substitute with salmon for a richer flavor.
  • 1 tablespoon olive oil Coconut oil can be used for a tropical twist.
  • 1 onion, finely chopped Adds a sweet and aromatic foundation for the soup.
  • 2 cloves garlic, minced Infuses the dish with a strong, savory essence.
  • 1 tablespoon ginger, grated Provides warmth and a zesty kick.
  • 1 medium red bell pepper, sliced Contributes sweetness and vibrant color to the mix.
For the Creamy Texture
  • 1 can (14 oz) coconut milk Full-fat coconut milk is ideal for the best result.
  • 2 cups fish or chicken broth Opt for vegetable broth for a vegan alternative.
For the Zesty Garnish
  • 3 tablespoons lime juice Essential for that refreshing tanginess.
  • 1 tablespoon fish sauce Optional for vegetarian adaptations.
  • 1 teaspoon sugar Balances the acidity of lime; omit if you prefer.
  • Salt and pepper to taste Fundamental seasonings for depth.
  • 1/4 cup fresh cilantro, chopped Bright garnishing herb for added flavor.
  • Lime wedges For serving, provides an extra burst of tanginess.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat a tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add the finely chopped onion. Sauté for about 3-4 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add the sliced red bell pepper to the pot and continue stirring for about 3-4 minutes until softened.
  4. Pour in the coconut milk along with 2 cups of broth. Stir well, bringing to a gentle simmer over medium heat.
  5. Add the lime juice, fish sauce, and sugar, seasoning with salt and pepper to taste. Simmer for an additional 5 minutes.
  6. Gently add the fish pieces to the soup and cook for 5-7 minutes until opaque and flakes easily.
  7. Remove from heat and stir in chopped cilantro. Serve hot with lime wedges.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 14gProtein: 28gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use high-quality, fresh fish for the best flavor. Store leftovers in an airtight container for up to 3 days. Freezing recommended for longer storage.

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