Description
A light yet creamy soup made with tender white fish, coconut milk, and fresh lime for a refreshing, tropical-inspired meal. Comforting and quick to prepare.
Ingredients
- 1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
- 2 tbsp fresh lime juice
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp red chili flakes (optional)
- Fresh cilantro or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4–5 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in coconut milk and broth, stirring to combine. Bring to a gentle simmer.
- Season with salt, pepper, and chili flakes if using. Simmer for 5 minutes to build flavor.
- Add the fish pieces and cook for 6–8 minutes, until the fish is opaque and flakes easily.
- Stir in lime juice just before serving. Taste and adjust seasoning. Garnish with fresh herbs and serve hot.
Notes
For extra veggies, add bell peppers, spinach, or zucchini. Store leftovers in the fridge for up to 2 days and reheat gently. Add the lime juice only at the end for the freshest flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired