Name: Zesty Coconut Lime Fish Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb (450 g) of firm white fish such as cod halibut or tilapia cut into bite-sized pieces 1 can (13.5 oz) of full-fat coconut milk for a rich creamy base 2 cups (500 ml) preferably unsalted fish stock or broth You can substitute vegetable broth for a milder flavor Juice of 2 limes and 1 teaspoon of finely grated zest for a zesty punch 2 cloves of garlic minced 1-inch piece of fresh ginger grated and 1 small onion finely chopped 1 cup (150 g) of diced bell peppers 1 medium carrot julienned and 1 cup (150 g) of fresh spinach or kale A handful of fresh cilantro leaves chopped for garnish 1 teaspoon of ground turmeric ½ teaspoon of chili flakes optional salt and pepper to taste 2 tablespoons of neutral oil such as avocado or coconut oil

Description

A vibrant and creamy soup blending firm white fish with zesty lime and rich coconut milk, enhanced by fresh vegetables and aromatic spices. Perfect for a light and flavorful meal any day.

Ingredients

Scale

1 lb (450 g) of firm white fish such as cod halibut or tilapia cut into bite-sized pieces 1 can (13.5 oz) of full-fat coconut milk for a rich creamy base 2 cups (500 ml) preferably unsalted fish stock or broth You can substitute vegetable broth for a milder flavor Juice of 2 limes and 1 teaspoon of finely grated zest for a zesty punch 2 cloves of garlic minced 1-inch piece of fresh ginger grated and 1 small onion finely chopped 1 cup (150 g) of diced bell peppers 1 medium carrot julienned and 1 cup (150 g) of fresh spinach or kale A handful of fresh cilantro leaves chopped for garnish 1 teaspoon of ground turmeric ½ teaspoon of chili flakes optional salt and pepper to taste 2 tablespoons of neutral oil such as avocado or coconut oil

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Instructions

Heat the cooking oil in a large pot over medium heat.
Add the minced garlic grated ginger and chopped onion and sauté until fragrant and translucent.
Stir in the ground turmeric and chili flakes if using.
Add the diced bell peppers and julienned carrot and cook for 3-4 minutes until slightly softened.
Pour in the fish stock or broth and bring to a gentle simmer.
Add the coconut milk lime juice and lime zest then season with salt and pepper to taste.
Gently add the pieces of firm white fish and let cook for 8-10 minutes until the fish is opaque and cooked through.
Stir in the fresh spinach or kale and cook until wilted.
Remove from heat and garnish with chopped cilantro before serving.

Notes

For a milder flavor you can substitute fish stock with vegetable broth
Adjust chili flakes to your preferred spice level

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmered
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 4g
Sodium: 450mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg