Description
This Thai-inspired Coconut Lime Fish Soup is a rich, creamy, and flavorful dish featuring tender white fish simmered in a fragrant broth made with coconut milk, red curry paste, lime, and fresh tomatoes. Perfect as a nourishing main course, it balances spicy and tangy flavors for a comforting and nutritious meal.
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
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
- Green onions (chopped, for garnish)
Instructions
- Heat the Oil and Sauté Onions: 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 and translucent, about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and thinly sliced or minced ginger, continuing to sauté for 2 to 3 minutes until fragrant and aromatic.
- Add Liquids and Flavorings: Pour in the full can of coconut milk, chicken broth, red curry paste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Stir to combine everything thoroughly.
- Simmer the Soup: Cover the pot and bring the soup to a full boil. Immediately reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 30 minutes to allow flavors to meld.
- Add Fish Fillets: Gently add the white fish fillets to the soup. Continue cooking for 10 more minutes, or until the fish reaches an internal temperature of 145 degrees Fahrenheit. Use a thermometer to check doneness.
- Flake the Fish and Combine: Use tongs to transfer the cooked fish fillets to a cutting board. Break the fish fillets into smaller bite-sized pieces with a fork, then return them to the soup. Stir well to distribute the fish evenly.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and lime wedges. Serve warm with crusty bread or salad on the side as desired.
Notes
- This soup is versatile; you can add extra fresh vegetables, rice, or noodles to customize it to your liking.
- Use full-fat coconut milk for a rich and creamy texture; light coconut milk will produce a thinner broth.
- Adjust the amount of red curry paste to suit your preferred spice level.
- Ensure the fish reaches 145°F internally for safe consumption and optimal texture.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop.
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
