Description
A luscious, aromatic soup with flaky white fish, creamy coconut milk, and zesty lime, balanced with a gentle heat of chili and fresh herbs. Perfect for a light yet satisfying meal.
Ingredients
400 g white fish fillets (cod, halibut, tilapia)
400 ml coconut milk
2 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons fresh basil or cilantro, chopped
1 small red chili or ½ teaspoon chili flakes
1 tablespoon fish sauce or soy sauce
2 cloves garlic, minced
1 teaspoon ginger, grated
500 ml vegetable or chicken broth
Instructions
1. Heat oil in a saucepan over medium heat. Sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
2. Add broth and coconut milk. Stir gently and bring to a gentle simmer. Add fish sauce or soy sauce.
3. Gently add fish fillets. Cover and poach for 6-8 minutes until opaque and flaky.
4. Remove from heat. Stir in lime juice and zest. Adjust seasoning with salt or extra lime if needed.
5. Ladle into bowls. Garnish with sliced chili and fresh herbs. Serve with lime wedges.
Notes
Use fresh lime for the best citrus flavor.
Don’t let the broth boil once fish is added; gentle poaching keeps it tender.
Add extra chili or a spoonful of Thai red curry paste for a spicier kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 50 mg
Keywords: coconut lime soup, poached fish, creamy fish soup