Description
This rich and creamy Thai-inspired Coconut Lime Fish Soup is a flavorful, nourishing meal featuring tender white fish simmered in a fragrant blend of coconut milk, red curry paste, lime, and fresh herbs. Perfect for a comforting lunch or dinner, it’s easy to prepare and packed with protein and vibrant flavors.
Ingredients
Scale
Main Ingredients
- 2 tbsp avocado oil
- 1/2 medium-sized yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 2-inch nub ginger (thinly sliced or minced)
- 1 (14-oz) can full-fat coconut milk
- 2 cups chicken broth
- 1 to 2 tbsp red curry paste (to taste)
- 2 tsp fish sauce
- 1 lime (zested and juiced)
- 1 cup fresh tomatoes (chopped)
- 10 ounces white fish fillets (cod, halibut, or tilapia)
- Salt and pepper to taste
Garnishes
- Fresh cilantro
- Lime wedges
- Green onions (chopped)
Instructions
- Heat the oil: Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until softened, about 5 minutes.
- Add aromatics: Stir in the minced garlic and sliced or minced ginger. Continue sautéing for a few minutes until fragrant and aromatic.
- Add liquids and simmer: Pour in the coconut milk, chicken broth, red curry paste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Stir to combine. Cover the pot and bring the mixture to a full boil.
- Simmer the soup: Immediately reduce the heat to medium-low to maintain a gentle simmer. Let the soup cook uncovered for 30 minutes to allow flavors to meld.
- Cook the fish: Add the white fish fillets to the simmering soup. Cook for an additional 10 minutes or until the fish reaches an internal temperature of 145 degrees Fahrenheit. Use a thermometer to check doneness.
- Prepare fish pieces: Using tongs, transfer the cooked fish fillets to a cutting board. Break them into bite-sized pieces with a fork, then return the pieces to the soup and stir gently to combine.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and lime wedges. Serve hot and enjoy with optional side dishes like crusty bread or salad.
Notes
- This soup is highly customizable — add fresh vegetables, cooked rice, or noodles for variety and additional texture.
- Adjust the amount of red curry paste to control the spice level according to your taste.
- Choosing firm white fish like cod, halibut, or tilapia ensures the fillets hold up well during cooking.
- Use a thermometer to verify the fish has reached a safe internal temperature of 145°F for best results.
- For a vegetarian version, substitute fish broth and fish sauce with vegetable broth and a suitable vegetarian fish sauce alternative.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid breaking up the delicate fish further.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 7 g
- Sodium: 1363 mg
- Fat: 34 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 51 mg
