Coconut Lime Fish Soup with Chili

This vibrant and aromatic soup is a perfect balance of creamy coconut milk, tangy lime, and a gentle kick of chili heat. It’s a nutritious, satisfying meal that’s both light and packed with flavor.

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Prep time: 15 minutes Cook time: 20 minutes Serves: 4-6

Ingredients:

• For the Broth:

  • 2 (13.5 oz) cans full-fat coconut milk

  • 3 cups chicken or vegetable broth (low sodium preferred)

  • 1 tablespoon coconut oil or avocado oil

  • 1 large shallot, minced

  • 2 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 tablespoon red curry paste (or to taste)

  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)

  • 2 teaspoons granulated or brown sugar (optional, for balance)

• The Main Components:

  • 1.5 pounds firm white fish (such as cod, halibut, or haddock), cut into 1-inch chunks

  • 1 cup cherry or grape tomatoes, halved

  • 1 red bell pepper, thinly sliced

• To Finish and Garnish:

  • Juice of 2 large limes (about 1/4 cup), plus extra wedges for serving

  • 1 large bunch fresh cilantro, chopped

  • 2-3 scallions (green onions), thinly sliced

  • 1-2 red jalapeño or Fresno chilies, thinly sliced

  • Kaffir lime leaves or fresh lemongrass (optional, for authentic depth)

Instructions:

1. Sauté Aromatics: In a large Dutch oven or pot, heat the coconut oil over medium heat. Add the minced shallot, garlic, and ginger. Sauté for 2-3 minutes until fragrant and the shallot is translucent.

2. Activate Curry Paste: Add the red curry paste to the aromatics and stir constantly for 1 minute, allowing the paste to toast slightly and release its oils.

3. Combine Broth Base: Pour in the coconut milk and broth. Add the fish sauce, sugar (if using), and any optional aromatics like lemongrass or kaffir lime leaves. Bring the mixture to a gentle simmer. Do not let it come to a rolling boil.

4. Poach the Fish: Carefully add the fish chunks, tomatoes, and red bell pepper slices to the simmering broth. Ensure the fish is submerged.

5. Cook Until Tender: Allow the soup to simmer for 5-8 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

6. Add Final Flavors: Turn off the heat. Stir in the fresh lime juice, half of the chopped cilantro, and half of the sliced scallions. Taste and adjust seasoning with more lime juice or fish sauce if desired. Remove the lemongrass or lime leaves before serving.

7. Serve: Ladle the soup into bowls. Generously top with the remaining cilantro, scallions, and sliced red chilies. Serve immediately with extra lime wedges on the side for squeezing.