COCONUT LIME FISH SOUP

Byzitouni

🛒 What You’ll Need

  • 1.5 lbs White fish fillets (Cod, Halibut, or Tilapia), cut into large chunks 🐟
  • 1 can (14 oz) Coconut milk (full fat for maximum creaminess!) 🥥🥛
  • 2 cups Chicken or vegetable broth 🥣
  • 2 Medium carrots, sliced into half-moons 🥕
  • 1 Red bell pepper, thinly sliced 🌶️
  • 3 cloves Garlic, minced & 1 tbsp Fresh ginger, grated 🧄✨
  • 2 tbsp Lime juice + zest (plus extra wedges for serving!) 🍋‍🟩
  • 1 tbsp Red curry paste (optional, for a hint of warmth) 🌶️
  • Fresh cilantro & parsley, chopped for garnish 🌿
  • Salt & Black pepper to taste 🧂🖤

👩‍🍳 Instructions

  1. Aromatics First: In a large pot or Dutch oven, heat a splash of oil over medium heat. Sauté the garlic and ginger for 1 minute until it smells incredible. 🧄✨👃
  2. Veggie Base: Add the carrots and bell peppers. Cook for 3–5 minutes until they begin to soften. Stir in the red curry paste if you’re using it! 🥕🌶️🔥
  3. The Simmer: Pour in the coconut milk and broth. Bring the mixture to a gentle simmer (don’t let it boil rapidly, or the coconut milk might separate!). 🥥🥛🥣🫧
  4. Add the Fish: Gently tuck the fish chunks into the simmering liquid. Cook for 5–7 minutes until the fish is opaque and flakes easily with a fork as seen in the photo! 🐟⏲️🎯
  5. Zest it Up: Stir in the fresh lime juice and lime zest. Season with salt and pepper to taste. 🍋‍🟩🧂🌀
  6. Plate it Up: Ladle the soup into deep bowls. Top with a mountain of fresh cilantro, parsley, and an extra squeeze of lime. 🥣🌿👑✨
  7. Serve: Enjoy as is, or serve over a scoop of fluffy jasmine rice or rice noodles! 🍚🥢😋

🔥 Pro Tips:

  • The “Flaky” Secret: Don’t stir the soup too vigorously once the fish is added! You want to keep those beautiful, large chunks of fish intact. 🐟🛡️💎
  • Extra Veggie Crunch: Add a handful of snap peas or baby spinach at the very end for an extra boost of green and crunch! 🫛🍃🎯

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