Description
A vibrant Southeast Asian-inspired soup blending tender white fish with coconut milk, lime, and aromatic ginger-garlic paste. Quick, flavorful, and protein-rich, this citrus-kissed broth is perfect for any season with its creamy sweetness balanced by tangy lime.
Ingredients
White fish fillets (cod/tilapia) – 1 pound, cut into 1-inch bite-sized pieces
Olive oil – 1 tablespoon (may substitute with coconut oil)
Onion – 1 small yellow or white, finely chopped
Garlic cloves – 2 cloves, minced or crushed into a paste
Fresh ginger – 1 tablespoon grated
Red bell pepper – 1 medium for 4 servings, cut into thin slivers
Coconut milk – 1 (13.5-ounce) can, lightly crushed for smooth texture
Lime juice – 2-3 large limes, freshly squeezed
Fish sauce – 2 tablespoons
Red chili flakes (optional) – ½ teaspoon
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion until soft and translucent (~3 minutes). Add garlic and ginger, cooking for another 1-2 minutes.
Pour in coconut milk and bring to a gentle simmer. Stir in lime juice and fish sauce. Add red bell pepper slivers, simmer for 5 minutes.
Reduce heat to low, add fish in a single batch, and cover. Let cook for 3-4 minutes or until fish is opaque and flaky.
Taste and adjust seasoning with additional fish sauce or lime. Garnish with fresh lime wedges and a sprinkle of chili flakes if desired.
Notes
Use firm white fish for best texture
Frozen fillets work if thawed first
Add coriander or Thai basil as a garnish for extra freshness
Substitute vegetable broth for broth base if preferred
- Prep Time: 10
- Cook Time: 15
- Category: Easy Homemade Soup Recipes for Every Season
- Method: Simmering
- Cuisine: Southeast Asian Fusion
Nutrition
- Serving Size: 1 bowl (12 oz)
- Calories: 350
- Sugar: 8g
- Sodium: 5000mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg