Coconut Lime Fish Soup

Ingredients:

Seafood:

• 1 lb white fish fillets (cod, tilapia, or snapper), cut into chunks
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime

Aromatics & Base:

• 1 tbsp coconut oil (or neutral oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 stalk lemongrass, smashed (optional but amazing)
• 1-2 red chilies, sliced (optional for heat)

Liquid & Flavor:

• 3 cups low-sodium fish stock or vegetable broth
• 1 can (14 oz) full-fat coconut milk
• Zest of 1 lime
• 2 tbsp fresh lime juice (extra for serving)
• 1 tbsp fish sauce (or soy sauce for a lighter taste)

Add-ins & Garnish:

• 1 cup baby spinach or bok choy, roughly chopped
• Fresh cilantro or Thai basil, chopped
• Lime wedges for serving
• Cooked jasmine rice or rice noodles (optional, to serve)

Directions:

1. Season your fish chunks with salt, pepper, and a good squeeze of lime. Set aside while you prep everything else.
2. In a large pot, heat coconut oil over medium. Sauté onion, garlic, ginger, lemongrass, and chili (if using) until soft and fragrant—about 4–5 minutes.
3. Pour in the broth and bring to a simmer. Let it bubble gently for 5 minutes to infuse.
4. Add coconut milk, lime zest, lime juice, and fish sauce. Stir gently and bring to a gentle simmer.
5. Add the fish pieces and cook for 6–8 minutes, until tender and opaque. Don’t stir too much—let the fish stay whole.
6. Stir in your greens and let them wilt for a minute or two. Taste and adjust lime or salt if needed.
7. Serve hot, garnished with cilantro, extra lime, and a scoop of rice or noodles if you like.

Nutritional Info:
Prep Time: 10 mins | Cooking Time: 20 mins | ⏳ Total Time: 30 mins
Calories: ~280 per serving | 🍽️ Servings: 4

Closing Note:
Spoonfuls of sunshine, all wrapped in coconut and citrusy love. Make it once—you’ll crave it again and again!