Description
This Thai-inspired Coconut Lime Fish Soup is a rich and creamy meal bursting with bold flavors from coconut milk, lime, red curry paste, and fresh herbs. It features tender white fish fillets simmered in a fragrant broth, making it a nourishing and protein-packed dish perfect for any season.
Ingredients
Scale
Soup Base
- 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)
Fish and Garnishes
- 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 aromatics: Heat the avocado oil in a large thick-bottomed pot over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 3 to 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and ginger, cooking for a few minutes until fragrant and aromatic.
- Add liquids and seasoning: Pour in the coconut milk, chicken broth, red curry paste, fish sauce, lime zest, lime juice, and chopped tomatoes. Stir to combine well.
- 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.
- Cook the fish: Add the white fish fillets to the simmering soup. Cook for 10 minutes or until the fish reaches an internal temperature of 145°F. Use a thermometer to ensure doneness.
- Flake the fish and combine: Carefully transfer the fish to a cutting board. Use a fork to break the fillets into bite-sized pieces, then return the pieces to the soup. Stir gently to combine.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and lime wedges. Serve with crusty bread or a fresh salad if desired. Enjoy!
Notes
- This soup is versatile—add extra fresh vegetables, cooked rice, or noodles to customize it.
- Use a fish thermometer to ensure perfectly cooked fillets at 145°F internal temperature.
- Adjust the red curry paste amount to your preferred spice level.
- For a dairy-free, gluten-free meal, ensure fish sauce is gluten-free or substitute with tamari.
- Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid overcooking the fish.
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
