A flavorful and easy-to-make coconut lime fish soup that combines fresh ingredients for a delicious meal.
Author:Jessica
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
1 can (14 ounces) coconut milk
2 cups fish stock or vegetable broth
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon lime zest
1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
1 cup cherry tomatoes, halved
1 cup fresh spinach
Salt and pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the diced red bell pepper to the pot and cook for another 3-4 minutes, until softened.
Pour in the coconut milk and fish stock (or vegetable broth). Stir in the fish sauce, lime juice, and lime zest. Bring the mixture to a gentle simmer.
Add the fish pieces and cherry tomatoes to the pot. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the fresh spinach and cook for an additional 1-2 minutes until wilted. Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.
Notes
For added heat, include sliced jalapeños or a dash of red pepper flakes while sautéing the vegetables.
Substitute the white fish with shrimp or scallops for a different seafood flavor.
You can also add other vegetables like zucchini or snap peas for extra nutrition.