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Coconut Lime Fish Soup

Delicious Coconut Lime Fish Soup: A Tropical Escape at Home

A vibrant Coconut Lime Fish Soup, combining rich coconut milk with zesty lime, creating a tropical delight perfect for any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Seafood, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb White fish fillets Can substitute with salmon or shrimp.
  • 2 tbsp Olive oil Coconut oil can be used for a tropical twist.
  • 1 medium Onion Can substitute with shallots.
  • 3 cloves Garlic Fresh is preferred, but garlic powder can be used.
  • 1 tbsp Grated ginger Ground ginger can be used if fresh is unavailable.
  • 1 medium Red bell pepper Green bell pepper or diced carrots can be used as alternatives.
  • 1 can Coconut milk Light coconut milk or almond milk can be used for a lighter texture.
  • 2 cups Fish or chicken broth Vegetable broth can be used for vegetarian options.
  • 2 tbsp Lime juice Fresh limes are best; bottled works as a substitute.
  • 1 tbsp Fish sauce Replace with soy sauce or tamari for vegetarian option.
  • 1 tsp Sugar A splash of honey can be a natural substitute.
  • to taste Salt
  • to taste Pepper
  • 1 handful Fresh cilantro Parsley can be used as a substitute.
  • 2 Lime wedges Use lemon wedges or omit if desired.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Coconut Lime Fish Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and sauté for about 5 minutes, or until the onion turns translucent and aromatic.
  2. Once the onions are translucent, add 3 minced garlic cloves and 1 tablespoon of grated ginger to the pot. Cook for an additional minute.
  3. Stir in one sliced red bell pepper, cooking for about 3-4 minutes until it softens slightly.
  4. Pour in one can of coconut milk and 2 cups of fish (or chicken) broth, stirring everything together well.
  5. Once simmering, add the juice of 2 limes, 1 tablespoon of fish sauce, and 1 teaspoon of sugar to the pot.
  6. Carefully add your choice of white fish fillets into the pot, ensuring they're submerged in the broth. Simmer gently for 5-7 minutes.
  7. Remove the pot from heat and stir in a handful of freshly chopped cilantro.
  8. Ladle your Coconut Lime Fish Soup into bowls, garnishing with lime wedges.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, use fresh fish and adjust seasoning based on personal preference. This soup is perfect with jasmine rice or crusty bread.

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