🥥🍋 Coconut Lime Fish Soup

🛒 Ingredients (Serves 4)

• 1 lb (450g) white fish (cod, snapper, tilapia), cut into chunks

• 1 tbsp oil (coconut or olive oil)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp red curry paste

• 1 can (14 oz / 400ml) coconut milk

• 2 cups fish or vegetable broth

• 1 red bell pepper, thinly sliced

• 1 cup mushrooms (optional)

• 1 tbsp fish sauce (or soy sauce)

• Juice of 1–2 limes

• 1 tsp brown sugar (optional)

• Salt & pepper to taste

• Fresh cilantro for garnish

• Sliced chili (optional for heat)

🔪 Instructions

1️⃣ Build the Flavor Base

1. Heat oil in a pot over medium heat.

2. Add onion; cook 3–4 minutes until soft.

3. Add garlic and ginger; cook 30 seconds.

4. Stir in red curry paste; cook 1 minute until fragrant.

2️⃣ Add Liquids

1. Pour in coconut milk and broth.

2. Bring to a gentle simmer (not a boil).

3️⃣ Add Vegetables & Fish

1. Add bell pepper and mushrooms.

2. Simmer 3–4 minutes.

3. Add fish pieces.

4. Cook 5–7 minutes until fish flakes easily.

Do not overcook or fish will break apart.

4️⃣ Finish

1. Stir in fish sauce, lime juice, and brown sugar.

2. Taste and adjust salt or lime.

3. Garnish with cilantro and sliced chili.

Serve hot.

🍽 Serving Ideas

• Over jasmine rice

• With rice noodles

• With crusty bread

• As a light low-carb meal

🔥 Pro Tips

• Use firm white fish so it holds shape.

• Add shrimp along with fish for variety.

• For extra tang, add a splash more lime before serving.

• If you want it thicker, simmer 5 extra minutes uncovered.

❓ Q & A

Q: Can I make it dairy-free?

A: It already is! Coconut milk makes it naturally dairy-free.

Q: Can I use frozen fish?

A: Yes, thaw completely and pat dry before adding.

Q: How spicy is it?

A: Mild to medium. Adjust curry paste to taste.

Q: Can I make it ahead?

A: Best fresh, but keeps 2 days in fridge. Reheat gently.

Q: Can I make it vegetarian?

A: Yes! Replace fish with tofu and use vegetable broth.