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–+ servings
Olivia

Coconut Lime Fish Soup: Elevate Your Dinner Tonight!

A refreshing and flavorful Coconut Lime Fish Soup that elevates your dinner with its vibrant ingredients and tropical flair.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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
  • 4 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

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Add the diced red bell pepper to the pot and cook for another 3-4 minutes, stirring occasionally.
  3. 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.
  4. Once simmering, 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.
  5. Stir in the fresh spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 4gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For added heat, include diced jalapeños or a pinch of red pepper flakes when sautéing the vegetables.
  • Substitute shrimp or scallops for the fish for a different seafood flavor, adjusting cooking time as needed to ensure they are cooked through.

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