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Coconut Lime Fish Soup
Let’s dive into a deliciously tropical bowl of Coconut Lime Fish Soup that will transport your taste buds straight to the beach—no sunscreen required!
Enjoy making the Coconut Lime Fish Soup; just remember, the only thing that should be fishy about this dish is the fish!
Ingrédients
- 1 pound white fish fillets (like cod or tilapia)
- 1 can (14 oz) coconut milk
- 4 cups fish or vegetable broth
- 1 lime, juiced and zested
- 1 tablespoon fish sauce
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Préparation
Heat olive oil in a large pot over medium heat and sauté onions until translucent.
Add garlic and ginger, cooking until fragrant.
Pour in the broth and coconut milk, followed by fish sauce, lime juice, and zest.
Bring the mixture to a gentle simmer.
Add in the white fish fillets and cook for about 10-15 minutes until the fish is flaky.
Stir in cherry tomatoes and spinach, cooking just until spinach wilts.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.
Ustensiles
- Large pot
- Ladle
- Chopping board
Astuces du Chef
En cas de problème
Variantes de la Recette
Alternatives Santé
Suggestions de Présentation
Valeurs Nutritionnelles
Régimes Compatibles
Idées de Dressage
Conservation
Idées avec les Restes
Erreurs à Éviter
Questions Fréquentes
Yes, but ensure you thaw them thoroughly before cooking.
Any firm white fish like halibut or snapper works well.
Absolutely! Use vegetable broth and replace fish with tofu.
Add chopped chili peppers or a dash of hot sauce.
Yes, but it's best to add the fish shortly before serving to keep it fresh.
Lemon juice can be used, but it will slightly change the flavor.
Leftovers can be stored in the fridge for up to 3 days.