Description
A rich, aromatic coconut-infused fish soup with white cod, ginger, garlic, and vibrant lime notes. Combines the velvety texture of coconut milk with crisp red pepper and balanced seasoning for a light yet satisfying dish.
Ingredients
500g white fish (cod or tilapia), cut into chunks
400ml full-fat coconut milk
500ml fish or chicken broth (use vegetable broth for vegan)
1 tbsp olive oil
1 thumb-sized piece fresh ginger, grated
2 cloves garlic, minced
1 red bell pepper, sliced into thick strips
Juice of 2 limes
1 tsp sea salt
2 tbsp chopped fresh cilantro (optional garnish)
Instructions
Heat olive oil in a large pot over medium heat
Add garlic and grated ginger; sauté 1-2 minutes until fragrant
Pour in coconut milk and broth; stir to combine
Bring to gentle simmer, then add red pepper slices
Poach fish chunks in the broth for 5-7 minutes until just cooked through
Remove fish with a slotted spoon and keep warm
Strain soup to remove solids (optional for smoother texture)
Stir in lime juice and salt to taste
Serve in bowls, garnished with fish, cilantro, and extra lime wedges
Notes
Fish substitution: Use firm white fish like sea bass
For richer flavor: Toast dried shiitake mushrooms with the aromatics
Serving: Best served immediately to maintain fresh texture
- Prep Time: 10
- Cook Time: 15
- Category: Recettes de Soupes Maison Faciles et Saines
- Method: Simmering
- Cuisine: Thai Fusion
Nutrition
- Serving Size: 1 bowl (about 1L serving)
- Calories: 360
- Sugar: 7g
- Sodium: 3400mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg