Coconut Lime Fish Soup
A deliciously creamy Coconut Lime Fish Soup, perfect for a light yet satisfying meal.
Equipment
- Dutch oven
Ingredients
- 2 tablespoon avocado oil for sautéing
- ½ medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 nubs ginger 2-inch, thinly sliced or minced
- 1 can full-fat coconut milk 14-oz
- 2 cups chicken broth
- 1 to 2 tablespoon red curry paste to taste
- 2 teaspoon fish sauce
- 1 lime zested and juiced
- 1 cup fresh tomatoes chopped
- 10 oz white fish fillets such as cod, halibut, or tilapia
- Salt and pepper to taste
For Serving
- fresh cilantro
- lime wedges
- green onions chopped
Instructions
- Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat. Add the onion and sauté, stirring occasionally, until softened, about 3 to 5 minutes.
- Stir in the minced garlic and ginger and continue sautéing for a few minutes until aromatic.
- Pour in the can of coconut milk, chicken broth, red curry paste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Cover the pot and bring the soup to a full boil. Immediately reduce the heat to medium-low (a gentle simmer or controlled boil), and continue cooking for 30 minutes.
- Add in the fish filets and cook for an additional 10 minutes, or until the filets have reached an internal temperature of 145 degrees Fahrenheit.
- Use tongs to transfer the fish filets to a cutting board. Break the fish fillets into smaller bite-sized pieces with a fork, then transfer them back to the soup. Give everything a big stir, then serve soup in bowls with fresh cilantro, green onions, and lime wedges.
Notes
Enjoy the soup with any side dishes, like crusty bread and salad.
Nutrition
Serving: 1servingCalories: 477kcalCarbohydrates: 22gProtein: 24gFat: 34gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 51mgSodium: 1363mgFiber: 4gSugar: 7g
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