Description
A creamy Coconut Lime Poached Fish Soup with tender white fish, fragrant herbs, and a bright citrusy coconut broth. This easy seafood soup recipe is gluten-free, healthy, and ready in under 30 minutes, perfect for a light dinner or lunch.
Ingredients
4 fillets white fish (cod, halibut, snapper or tilapia) 1 can (14 oz) coconut milk 3 cups fish stock 2 limes, juiced 3 cloves garlic, minced 1 inch fresh ginger, grated 1 stalk lemongrass, bruised 2 shallots, thinly sliced 2 tablespoons cilantro, chopped (for garnish) 1 tablespoon fish sauce Salt & pepper to taste 1 tablespoon vegetable oil (for sautéing)
Instructions
1. Heat oil in a large pot over medium heat. Add shallots, garlic, ginger, and lemongrass. Cook until fragrant, about 2-3 minutes. Pour in fish stock and bring to a simmer. Stir in coconut milk and fish sauce. Season with salt and pepper and let it simmer gently for 5 minutes. Add the fish fillets, lower heat to maintain a gentle simmer, and cook for 5-7 minutes until fish is opaque and flakes easily. Stir in fresh lime juice, taste and adjust seasoning. Ladle into bowls, garnish with cilantro, and serve hot.
Notes
This soup is best served fresh and hot. Avoid boiling coconut milk to prevent separation. You can replace lemongrass with a teaspoon of lemon zest if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southeast Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 670mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 55mg