Coconut Lime Fish Soup with Cilantro—a fragrant, tangy, and creamy dish:
Ingredients:
1 lb (450g) white fish fillets (e.g., cod, tilapia, or halibut), cut into bite-sized pieces
1 tablespoon olive oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon ginger, grated
2 cups fish or chicken stock
1 can (14 oz / 400 ml) coconut milk
1 cup cherry tomatoes, halved
1/4 cup fresh lime juice (about 2 limes)
1 teaspoon lime zest
1 tablespoon fish sauce
1 teaspoon red chili flakes (adjust to taste)
1/2 teaspoon turmeric powder
1/2 teaspoon ground coriander
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped (plus more for garnish)
Lime wedges, for serving
Instructions:
- Sauté Aromatics:
Heat the olive oil or coconut oil in a large pot over medium heat.
Add the onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and ginger, cooking until fragrant, about 1 minute. - Build the Broth:
Add the stock, coconut milk, turmeric, ground coriander, and chili flakes. Stir to combine.
Bring the mixture to a gentle simmer. - Add Fish and Vegetables:
Stir in the cherry tomatoes, lime juice, lime zest, and fish sauce.
Gently add the fish pieces into the broth. Simmer for 5-7 minutes, or until the fish is opaque and cooked through.
Season with salt and pepper to taste. - Finish with Cilantro:
Stir in the chopped cilantro just before serving.
Adjust lime juice or fish sauce if needed for balance. - Serve:
Ladle the soup into bowls and garnish with additional cilantro.
Serve hot with lime wedges on the side.
Optional Add-Ons:
Serve with steamed rice or crusty bread for a heartier meal.
Add vegetables like spinach, bok choy, or bell peppers for extra nutrition.
This Coconut Lime Fish Soup with Cilantro is a perfect blend of tropical flavors and comforting warmth. Enjoy!