Coconut Lime Fish Soup

Coconut Lime Fish Soup

Serves 4-6

Ingredients

For the Soup

• 2 tbsp coconut oil (or neutral oil)

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 stalk lemongrass, tough outer layer removed, bruised and halved lengthwise (or 2 tbsp lemongrass paste)

• 2-3 Thai bird’s eye chilies, thinly sliced (or 1 tsp red pepper flakes, adjust to taste)

• 1 tbsp Thai red curry paste (optional, for depth and color)

• 4 cups (960ml) good fish stock or vegetable stock

• 2 cans (400ml / 13.5 oz each) full-fat coconut milk

• 2 tbsp fish sauce

• 1 tbsp brown sugar or coconut sugar

• Zest of 2 limes

• Juice of 2-3 limes (about ¼ cup / 60ml, adjust to taste)

The Fish & Veg

• 500-600g (1-1.2 lbs) firm white fish fillets (cod, halibut, barramundi, snapper, or mahi-mahi), cut into 2.5 cm / 1-inch chunks

• 200g (2 cups) cherry tomatoes, halved

• 1 red bell pepper, thinly sliced

• 150g (2 cups) baby spinach or bok choy

Garnishes

• Fresh coriander (cilantro), roughly chopped

• Fresh Thai basil or mint, torn

• 2 green onions, thinly sliced

• Extra lime wedges

• Sliced fresh chili, for those who like it hot

• A drizzle of chili oil

Method

1. Build the Aromatic Base

• In a large Dutch oven or heavy pot, heat the coconut oil over medium heat.

• Add the onion and cook for 3-4 minutes until softened and translucent.

• Add the garlic, ginger, bruised lemongrass, and sliced chilies. Stir constantly for 1 minute until intensely fragrant.

• Add the red curry paste (if using) and cook, stirring, for 30 seconds to bloom the spices.

2. Simmer the Broth

• Pour in the fish stock, coconut milk, fish sauce, and brown sugar. Stir well.

• Bring to a gentle simmer and let it cook uncovered for 10-12 minutes so the flavors meld and the broth slightly reduces and intensifies.

• Remove the lemongrass stalk pieces.

3. Add the Vegetables and Fish

• Add the bell pepper and cherry tomatoes. Simmer for 3 minutes.

• Gently lower the fish chunks into the simmering broth. Do not stir too vigorously — you want the fish to stay intact.

• Poach the fish for 4-5 minutes, until the chunks are just opaque and flake easily. Do not overcook; the fish continues cooking in the hot broth.

• Remove from heat. Stir in the baby spinach or bok choy — the residual heat will wilt it perfectly.

4. Finish with Brightness

• Stir in the lime zest and lime juice. Start with the juice of 2 limes, taste, and add more if needed. The broth should be a perfect balance of creamy, tangy, savory, and slightly sweet.

• Taste and adjust fish sauce (for saltiness) or sugar (for balance).

5. Serve

• Ladle into deep bowls. Pile high with fresh herbs — coriander, Thai basil, and green onion. Add an extra squeeze of lime, a sprinkle of fresh chili, and a drizzle of chili oil if you like a bit more fire.

• Serve as is, or over a scoop of jasmine rice or rice noodles for a heartier meal.

Variations

Let me know if you’d like a completely dairy-free coconut rice pudding or a lime tart for dessert to keep the tropical theme going.