173. Asian inspired zesty coconut lime fish soup

If you have 20 minutes and you start now, this could be your next meal. Playful herbaceous floral notes with a gentle Asian twist best describe this delicious, and very easy to make fish soup.

Just really good recipes is all about sharing the ‘good stuff’. This soup fits squarely into that category. Simple and sublime, soup at it’s finest. Meal time is sorted.

Once you have chopped your ingredients, it is mere minutes until this gorgeous soup is on the table. It is a perfect light meal that is packed with body, depth, and just a hint of acidity.

Rice takes a full 20 minutes to prepare. I use a rice cooker to prepare the rice while I chop up the rest of the ingredients. A stovetop rice cooking method works well too, just be sure to follow the directions on the bag. The actual soup itself takes under 15 minutes to cook.

Extra ideas:

If you want to bulk up the soup try adding one or more of the following: kale, baby spinach, shredded carrot, baby bok choy, shredded zucchini, water chesnuts, mini Asian corn, or even some bean sprouts.

Ingredients

1 1/2 lb white fish fillets cubed - haddock or cod

2 Tbsp coconut oil or a neutral oil such as avocado - NOT olive oil

2-3 cloves garlic - finely chopped

1 Tbsp ginger - finely chopped

1 medium onion - finely chopped

pinch of red chilli flakes if you want a kick of spicy heat (optional, I often leave it out)

1 can coconut cream - if you prefer coconut milk that is just fine

2 cups fish or vegetable stock

1 Tbsp fish sauce - more to taste

Zest of one lime - at time of serving, zest some lime over each bowl

2 Tbsp lime juice

1 cup cherry tomatoes, halved

1 Tbsp cilantro - finely chopped

1 Tbsp parsley - finely chopped

Fresh lime wedges or pieces

prepared white rice - jasmine or basmati (I use basmati)

Method

1. Prepare the rice. Follow the package directions. You will need about 1/4 cup of prepared rice per bowl OR, as much/little as you like.

2. Finely chop the onion, garlic and fresh ginger.

3. Cut the fish filets into cubes or whatever size suits your fancy!

4. In a soup pot over med-high heat, add the oil then the onion, garlic and ginger. Sauté for 2-3 minutes until fragrant.

5. Add the vegetable or fish stock to the pot followed by the can of coconut cream. I use coconut cream but, if you prefer a lighter soup use coconut milk. If you are using chilli flakes, add them here.

6. Once the soup has come to a boil, add the fish sauce and the cubed fish.

7. The fish won’t take long to cook, about 2-3 minutes. Turn off the stovetop.

8. Add the lime juice, and chopped tomatoes, stir well and serve.

9. Ladle the soup into bowls and add the prepared rice directly into the soup. I add roughly 1/4 cup per bowl - add as much or as little as you like. Top with some of the chopped cilantro and parsley. Zest some lime over each bowl.

10. Serve with slices of lime and lime wedges.

Serve and enjoy!