Delicious Coconut Lime Fish soup

Pasant Elzaitony

Tips for the Perfect Soup Fish Choice: Opt for firm white fish that holds its shape well during cooking.

Coconut Milk: Use full-fat coconut milk for a richer soup or light coconut milk for a healthier option.

Storage: This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Ingredients:

- 500 g fresh white fish (like cod or tilapia)

- 400 ml coconut milk

- Juice and zest of 2 limes

- 3 cloves of garlic, finely chopped

- 2 cm piece of ginger, grated

Directions:

Step 1: Prep the Ingredients

Cut the white fish into bite-sized pieces and set aside.

Juice and zest the limes, keeping them separate.

Finely chop the garlic, grate the ginger, and dice the onion.

Step 2: Sauté Aromatics

Heat 1 tbsp of oil in a large pot over medium heat.

Add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.

If using red chilies, stir them in for a slight kick of heat.

Step 3: Build the Broth

Pour in the coconut milk and vegetable or fish stock, stirring to combine.

Add the lime juice, zest, and fish sauce for that signature tangy, umami flavor.

Bring the mixture to a gentle simmer over medium heat.

Step 4: Cook the Fish

Gently add the fish pieces to the simmering broth.

Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.

Taste the soup and adjust the seasoning with salt, pepper, or extra lime juice, if needed.

Step 5: Serve and Garnish

Ladle the soup into bowls, ensuring each serving gets plenty of fish and broth.

Garnish with fresh cilantro or parsley, green onions, and a wedge of lime for an extra burst of freshness.