Description
This Thai-Style Coconut Lime Fish Soup is a flavorful and aromatic dish combining tender white fish in a rich coconut milk broth infused with Thai red curry paste, fresh lime, and fragrant herbs. Perfectly balanced with spicy, tangy, and creamy notes, this soup is a comforting and exotic meal that comes together quickly on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 3 cups fish stock or chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- Juice and zest of 1 lime
- 1 teaspoon brown sugar
- 12 oz white fish fillets (such as cod or halibut), cut into bite-sized pieces
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- ½ cup cherry tomatoes, halved
Garnish & Optional
- ¼ cup fresh cilantro, chopped
- 1 green onion, sliced
- 1 small red chili, thinly sliced (optional, for heat)
- Salt, to taste
Instructions
- Heat the aromatics: In a large pot over medium heat, heat 1 tablespoon of coconut oil. Add the finely chopped onion and sauté for 2 to 3 minutes until translucent and fragrant.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until aromatic, being careful not to burn.
- Incorporate curry paste: Add 2 tablespoons of Thai red curry paste and cook for 1 minute, stirring constantly to release the rich flavors.
- Add liquids and seasonings: Pour in 3 cups of fish stock or chicken broth, bringing the mixture to a gentle simmer. Stir in 1 can of full-fat coconut milk, 1 tablespoon fish sauce, the juice and zest of 1 lime, and 1 teaspoon of brown sugar to balance the flavors.
- Add vegetables: Add 1 cup sliced mushrooms, 1 thinly sliced red bell pepper, and ½ cup halved cherry tomatoes. Simmer for 5 minutes until vegetables soften slightly.
- Cook the fish: Gently add 12 ounces of bite-sized white fish pieces into the pot. Cook for 4 to 6 minutes, or until the fish turns opaque and flakes easily with a fork.
- Adjust seasoning: Taste the soup and adjust seasoning with salt or additional fish sauce as needed to achieve the desired balance.
- Garnish and serve: Serve the soup hot, garnished with ¼ cup chopped fresh cilantro, sliced green onion, and thinly sliced red chili if desired for extra heat.
Notes
- You can substitute the white fish with shrimp or tofu to create different variations suited to your preferences.
- Serve this soup with jasmine rice or rice noodles for a more filling meal.
- For a richer broth, add extra coconut milk; for a lighter version, use light coconut milk or increase the amount of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
