Description
This Thai-Style Coconut Lime Fish Soup is a vibrant and flavorful dish combining tender white fish, fragrant red curry, and creamy coconut milk with zesty lime and fresh herbs. Perfect as a light yet satisfying meal, it is both dairy-free and gluten-free, making it suitable for various dietary preferences.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups low-sodium chicken or vegetable broth
- 1 (13.5 oz) can coconut milk
- 1 tablespoon fish sauce
- juice of 2 limes
- 1 teaspoon lime zest
- 1 teaspoon brown sugar (optional)
- 12 oz white fish fillets (like cod, halibut, or tilapia), cut into chunks
- 1 cup mushrooms, sliced
- 1 cup baby spinach or bok choy, chopped
- Fresh cilantro and red chili slices for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until softened and translucent, creating a flavorful base for the soup.
- Add Garlic, Ginger, and Curry Paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for about 1 minute until fragrant, allowing the spices to release their aroma and deepen the soup’s flavor.
- Simmer Broth and Coconut Milk: Pour in the low-sodium broth and bring it to a gentle simmer. Then add the can of coconut milk, fish sauce, fresh lime juice, lime zest, and brown sugar if using. Stir well and allow the mixture to simmer for 5 minutes to meld the flavors.
- Add Mushrooms: Add the sliced mushrooms to the pot and simmer for an additional 3–4 minutes until they soften and absorb the soup’s flavors.
- Cook the Fish: Gently add the chunks of white fish to the simmering soup. Cook for 5–7 minutes until the fish turns opaque and flakes easily with a fork, ensuring it is perfectly tender without overcooking.
- Wilt Greens: Stir in the chopped baby spinach or bok choy and cook for 1–2 minutes until the greens have wilted but remain vibrant and fresh.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning by adding more lime juice or fish sauce if desired. Serve the soup hot, garnished with fresh cilantro and sliced red chili for a spicy, aromatic finish.
Notes
- This soup pairs wonderfully with jasmine rice or rice noodles for a complete meal.
- For extra richness and creaminess, use full-fat coconut milk instead of lite versions.
- Feel free to add shrimp or tofu as an alternative protein to fish.
- Adjust the red curry paste quantity according to desired spice level.
- Use low-sodium broth to better control the saltiness of the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
