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Coconut Lime Fish Soup

A refreshing and flavorful soup combining creamy coconut milk and zesty lime, perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Seafood, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fish fillets (white fish like cod or tilapia)
  • 1 can coconut milk
  • 2 cups fish stock or water
  • 1 lime (juice and zest)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 bell pepper (sliced)
  • 1 tsp ginger (grated)
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)

Method
 

Preparation
  1. In a large pot, sauté the onion, garlic, and ginger in a little oil until softened.
  2. Add the bell pepper and cook for another 2 minutes.
  3. Pour in the coconut milk and fish stock, and bring to a gentle simmer.
  4. Add the fish fillets and lime juice, cooking until the fish is opaque and flakes easily, about 5-7 minutes.
  5. Season with lime zest, salt, and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.

Notes

Coconut lime fish soup is best enjoyed fresh, but can be stored in the refrigerator for 2-3 days. Leftovers can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.