Description
A vibrant and creamy Thai-style coconut lime fish soup featuring tender white fish, aromatic red curry paste, and fresh lime juice. This comforting and flavorful soup combines the richness of coconut milk with zesty lime and fragrant herbs, perfect for a satisfying main course.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red Thai curry paste
- 1 can (13.5 ounces) coconut milk
- 2 cups fish stock or chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice and zest of 1 lime
- 1/2 pound white fish fillets (such as cod or halibut), cut into chunks
- 1/2 cup sliced mushrooms
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach or bok choy
- Fresh cilantro and lime wedges for serving
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add sliced onion and cook for 3 to 4 minutes until softened and translucent.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant but not browned.
- Incorporate Curry Paste: Add the red Thai curry paste to the pot and cook for another 30 seconds, stirring to release its aromatic flavors.
- Add Liquids and Seasonings: Pour in the coconut milk and fish stock, stirring to combine everything smoothly. Bring the mixture to a gentle simmer.
- Season the Broth: Stir in fish sauce, brown sugar, lime zest, and lime juice. Mix well to blend the balance of salty, sweet, and sour flavors.
- Cook the Fish: Add the chunks of white fish to the pot and simmer gently for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork.
- Add Vegetables: Incorporate the sliced mushrooms and halved cherry tomatoes, cooking for another 2 to 3 minutes to soften slightly without losing texture.
- Add Greens: Just before serving, stir in the baby spinach or bok choy to wilt briefly.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve hot, topped with fresh cilantro and additional lime wedges on the side for extra zing.
Notes
- This soup pairs wonderfully with jasmine rice or rice noodles for a complete meal.
- You can substitute the fish with shrimp or tofu based on preference or dietary needs.
- Adjust the amount of red curry paste to make the soup more or less spicy according to your taste.
