Coconut Lime Fish Soup – Tropical, Tangy & Soothing! 🥥🐟


 

1️⃣ Sauté Aromatics

  1. Heat oil in a pot over medium. Sauté shallot, garlic, ginger, lemongrass, and chilies for 2 mins until fragrant.

2️⃣ Build the Broth

  1. Add coconut milk, broth, fish sauce, and sugar. Simmer 5 mins.

3️⃣ Cook the Fish

  1. Gently add fish and tomatoes, cook 3-4 mins until fish flakes easily.

  2. Stir in spinach until wilted.

4️⃣ Finish & Serve

  1. Remove lemongrass. Stir in lime juice (to taste).

  2. Garnish with cilantro, basil, lime zest, and peanuts.

🔥 Pro Tips

🔹 Don’t boil hard – Gentle simmer keeps coconut milk from separating.
🔹 Use fresh lime – Bottled juice lacks brightness.
🔹 Swap proteins – Try shrimp, scallops, or tofu.

🍽️ Serving Ideas

  • With jasmine rice – For a heartier meal

  • Low-carb option – Serve with zucchini noodles

  • Side of spring rolls – Perfect pairing

🔄 Variations

  • Tom Yum twist – Add mushrooms and galangal

  • Creamier – Stir in 1 tbsp peanut butter

  • Spicier – Add red curry paste

📦 Storage Tips

  • Fridge: 2 days (reheat gently).

  • Freezing: Not recommended (coconut milk may separate).

Final Verdict: Sunshine in a Bowl! ☀️

This vibrant, fragrant soup is light yet deeply satisfying—like a tropical vacation for your taste buds!

Ready to cook? Let’s get simmering!