Description
A light and creamy fish soup infused with the tropical flavors of coconut and lime. This quick, nutritious dish is perfect for a comforting yet refreshing meal.
Ingredients
Scale
- 2 cups coconut milk
- 1 lb (450 g) white fish fillets (e.g., cod or tilapia), cubed
- 2 cups fish or vegetable stock
- 1 cup cherry tomatoes, halved
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp lime juice
- 1 tbsp fish sauce (optional)
- 1 tbsp olive oil
- Fresh cilantro and lime wedges, for garnish
Instructions
- Prepare the base: Heat olive oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 2-3 minutes.
- Simmer the broth: Add coconut milk, stock, and fish sauce. Bring to a gentle boil, then reduce to a simmer.
- Add vegetables: Stir in cherry tomatoes and cook for 5 minutes.
- Cook the fish: Add fish cubes and simmer for 5-7 minutes until the fish is opaque and cooked through.
- Add flavor: Stir in lime juice and adjust seasoning with salt or more lime juice as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
- For extra heat, add a chopped chili or a pinch of chili flakes.
- Swap fish for shrimp or tofu for variation.
- This soup pairs wonderfully with steamed rice or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g