Description
This Thai-Style Coconut Lime Fish Soup is a vibrant and comforting dish that features tender white fish simmered in a fragrant coconut milk broth infused with lime zest, fish sauce, fresh herbs, and a medley of aromatics like garlic, ginger, and chilies. Perfect for a cozy meal, this soup balances creamy, tangy, and spicy flavors that will transport you to the streets of Thailand.
Ingredients
Scale
Main Ingredients:
- 1 pound white fish fillets, cut into bite-sized pieces
- 1 tablespoon vegetable oil
Aromatics:
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 red bell pepper, sliced
- 1–2 red chilies, sliced
Broth:
- 14 oz coconut milk (about 1 can)
- 2 cups fish stock or chicken broth
- 2 tablespoons fish sauce
- Zest and juice of 2 limes
- 1 teaspoon sugar
- 1 cup cherry tomatoes, halved
Garnish:
- Fresh cilantro leaves
- Fresh basil leaves
Instructions
- Cook Aromatics: Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, ginger, and sliced red chilies, and cook for another 1-2 minutes until fragrant.
- Prepare Broth: Pour in the coconut milk and fish stock (or chicken broth). Stir in the fish sauce, lime zest and juice, and sugar. Bring the mixture to a gentle simmer.
- Add Vegetables: Add the sliced red bell pepper and halved cherry tomatoes to the simmering broth. Cook for 5-7 minutes until the vegetables are tender but still retain a slight crunch.
- Cook Fish: Gently add the bite-sized white fish pieces into the pot. Simmer for 5-7 minutes, or until the fish is opaque and cooked through without overcooking.
- Season and Serve: Taste the soup and adjust seasoning with additional fish sauce or lime juice if desired. Ladle the hot soup into bowls, garnish generously with fresh cilantro and basil leaves, and serve immediately with lime wedges on the side.
Notes
- White fish like cod, halibut, or tilapia works best due to its mild flavor and firm texture.
- Adjust the number of red chilies according to your spice preference.
- Fish sauce can be substituted with soy sauce for a vegetarian version but will change the flavor profile.
- This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Add cooked rice or rice noodles to make the soup more filling.
