Description
A tropical paradise in a bowl, this creamy coconut lime fish soup combines the sweetness of coconut with the brightness of lime, enhanced by fresh herbs and spices.
Ingredients
- 1 tbsp Coconut oil
- 2 Shallots (thinly sliced)
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 1 stalk Lemongrass (tough outer layers removed, bruised, and cut into 2-inch pieces)
- 1 Red chili (thinly sliced, optional, adjust to taste)
- 4 cups Chicken or vegetable broth (low sodium)
- 1 can (13.5 oz) Full-fat coconut milk (shaken well)
- 1 lbs Firm white fish (such as cod, halibut, or snapper, cut into 1.5-inch chunks)
- 1 Red bell pepper (thinly sliced)
- 2 tbsp Fish sauce
- 1/4 cup Fresh lime juice (from 2-3 limes)
- 1 tbsp Lime zest (from about 2 limes)
- 1 tsp Brown sugar (or palm sugar)
- 1/2 cup Fresh cilantro (chopped, plus more for garnish)
- Lime wedges (for serving)
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the sliced shallots and cook, stirring occasionally, until softened, about 3-4 minutes.
- Add the minced garlic, grated ginger, lemongrass pieces, and sliced red chili (if using).
- Sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth and the full-fat coconut milk. Stir to combine and bring the mixture to a gentle simmer. Do not let it come to a rapid boil.
- Reduce the heat to low, cover, and let the broth simmer for 10 minutes to allow the flavors to infuse.
- After 10 minutes, stir in the sliced red bell pepper, fish sauce, lime zest, and brown sugar.
- Gently add the chunks of fish to the pot. Let them simmer in the broth for 4-5 minutes or until the fish is opaque and flakes easily with a fork. Be careful not to overcook or stir too vigorously, as the fish will break apart.
- Turn off the heat. Remove the large lemongrass pieces if desired.
- Stir in the fresh lime juice and the 1/2 cup of chopped cilantro. Taste and adjust seasoning if necessary.
- Ladle the hot soup into bowls. Garnish with additional fresh cilantro and serve immediately with lime wedges on the side for squeezing.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.