Fish Soup with Coconut & Lime (Print)
Soft white fish swimming in a creamy coconut broth with tangy lime, aromatic herbs, spicy chili and crisp veggies for a quick, hearty dish.
# Ingredients:
→ Proteins
01 -
450g white fish chunks, diced into small pieces
→ Base Ingredients
02 -
1 tablespoon cooking oil
03 -
1 medium onion, diced
04 -
3 garlic cloves, finely chopped
05 -
2.5cm ginger root, finely chopped
06 -
1 red capsicum, cut into strips
07 -
400ml canned coconut milk
08 -
500ml fish or chicken stock
09 -
2 tablespoons nam pla
10 -
2 limes, grated peel and squeezed
11 -
1 teaspoon granulated sugar
12 -
1-2 red chili peppers, thinly sliced
13 -
200g small tomatoes, cut in half
14 -
Handful of fresh coriander and Thai basil for topping
# Steps:
01 -
Warm cooking oil in a deep pot over medium flame. Toss in diced onion and cook till soft for about 5 minutes. Add chopped garlic, ginger, and chili slices, then stir until you can smell their aroma, roughly 1 minute.
02 -
Add your coconut milk and stock to the pot. Stir in nam pla, lime peel, juice, and sugar. Let it bubble gently.
03 -
Drop capsicum strips and tomato halves into your bubbling soup. Let them cook for 5-7 minutes until just soft but still a bit crisp.
04 -
Slowly place fish chunks into the liquid. Don't stir too hard or they'll fall apart. Let them simmer for 5-7 minutes till they turn white and flaky.
05 -
Give it a quick taste and add more seasonings if needed. Pour into bowls and sprinkle with fresh herbs. Put extra lime pieces on the side for squeezing.
# Additional Notes:
01 -
Want more kick? Throw in a spoonful or two of Thai curry paste when cooking the aromatics.
02 -
You can make the liquid part a day before and keep it cold. Just add fish right before you're ready to eat.
03 -
This soup stays good in the fridge for up to 2 days, but the fish tastes much better when just cooked.