Coconut Lime Fish Soup

This Coconut Lime Fish Soup is a beautifully fragrant and creamy dish that blends the richness of coconut milk with the zesty freshness of lime. Perfect for a light yet flavorful meal!

Ingredients:

• 1 lb white fish fillets (such as cod, halibut, or tilapia)
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 2 cups fish or vegetable broth
• 1 tbsp fish sauce
• Juice of 2 limes
• 1 red chili, finely chopped (optional for extra heat)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Step-by-Step Instructions:

1. Prepare the Fish:
   • Rinse and pat dry the fish fillets. Season them with a pinch of salt and pepper, and set them aside.
2. Sauté the Aromatics:
   • In a large pot or Dutch oven, heat olive oil over medium heat.
   • Add the chopped onions and cook until soft and translucent, about 3-4 minutes.
   • Stir in the minced garlic, grated ginger, and red curry paste, and cook for another 1-2 minutes, until fragrant.
3. Add Coconut Milk and Broth:
   • Pour in the coconut milk and fish or vegetable broth. Stir to combine, allowing the flavors to meld together.
   • Bring the mixture to a gentle simmer over medium heat.
4. Cook the Fish:
   • Add the seasoned fish fillets to the simmering soup. Let them poach gently for about 8-10 minutes, or until the fish is opaque and easily flakes with a fork.
5. Finish the Soup:
   • Stir in the fish sauce, lime juice, and chopped red chili (if using) for extra heat.
   • Taste the soup and adjust the seasoning with salt and pepper if necessary.
6. Serve:
   • Ladle the soup into bowls, garnishing with fresh cilantro and lime wedges for an extra burst of citrusy flavor.

Additional Tips for Serving and Storage:

• Serving: This soup pairs well with steamed jasmine rice or crusty bread. You can also serve it alongside a light salad for a complete meal.
• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, being careful not to overcook the fish.

FAQs About Coconut Lime Fish Soup:

1. Can I use frozen fish for this recipe?
   Yes, you can use frozen fish fillets. Just ensure they are fully thawed before cooking.
2. Can I substitute the red curry paste?
   If you don’t have red curry paste, you can use green curry paste or even a bit of turmeric and chili powder for a similar flavor.
3. Can I make this soup ahead of time?
   While the soup can be made ahead, it’s best to add the fish just before serving to prevent it from becoming overcooked when reheating.
4. What other vegetables can I add to this soup?
   You can add spinach, bell peppers, or mushrooms for extra texture and nutrients.

This Coconut Lime Fish Soup is a delightful and refreshing meal that’s perfect for a quick lunch or a light dinner. The combination of coconut milk, lime, and aromatic spices makes this dish comforting yet light and tangy.