Coconut Lime Fish Soup With Turmeric Coconut Cream Swirl

Escape the everyday with this vibrant and flavorful Coconut Lime Fish Soup! This isn’t just a soup; it’s a culinary journey to the tropics, brimming with the bright zest of lime, the creamy richness of coconut, and the subtle warmth of turmeric. We’ve taken the time to build layers of flavor, starting with a delicate homemade fish stock, and finishing with a stunning turmeric-infused coconut cream swirl. This recipe is perfect for a cozy weeknight dinner or a sophisticated starter for a special occasion. Get ready to experience a symphony of tastes and textures in every spoonful!

What You’ll Need: The Ingredient List

• 500 ml (2 cups) Coconut Milk (Full-Fat): Using full-fat coconut milk is crucial for achieving the soup’s signature creamy texture and rich flavor. The higher fat content provides a luxurious mouthfeel that lighter versions simply can’t match. Look for brands with a high coconut content and minimal additives.
• 500 ml (2 cups) Homemade Fish Stock (Halal, from White Fish Bones): Homemade fish stock elevates this soup to another level. Using white fish bones (like cod, haddock, or halibut) creates a delicate, clean-tasting broth. Ensure it’s halal if that’s a dietary requirement. If you don’t have time to make your own, a good quality store-bought fish stock can be used, but the flavor won’t be quite as nuanced.
• 300 g (10.5 oz) White Fish Fillet (e.g., Cod), cut into 2 cm cubes: Cod is an excellent choice for this soup due to its mild flavor and flaky texture. Other suitable options include haddock, pollock, or tilapia. Cutting the fish into 2 cm cubes ensures it cooks quickly and evenly in the broth.
• 1 Small Onion, finely chopped: The foundation of many great soups, the onion provides a savory base. Finely chopping it allows it to melt into the broth and release its sweetness.
• 2 Cloves Garlic, minced: Garlic adds a pungent aroma and depth of flavor. Mincing it ensures it distributes evenly throughout the soup.
• 1 Stalk Lemongrass, white part only, minced: Lemongrass is a key ingredient in Southeast Asian cuisine, lending a bright, citrusy aroma and flavor. Use only the white part of the stalk, as the green parts are too fibrous.
• 1 tbsp (15 ml) Vegetable Oil: Used for sautéing the aromatics, vegetable oil has a neutral flavor that won’t compete with the other ingredients.
• 1 tsp (5 g) Turmeric Powder: Turmeric not only adds a beautiful golden hue but also a warm, earthy flavor and numerous health benefits.
• Zest of 1 Lime + 2 tbsp (30 ml) Lime Juice: Lime is the star citrus in this soup, providing a bright, tangy flavor that balances the richness of the coconut milk. Use both the zest (for aromatic oils) and the juice (for acidity).
• 1 tbsp (15 ml) Fish Sauce (Halal): Fish sauce adds a savory umami depth to the soup. Ensure it’s halal if that’s a dietary requirement. A little goes a long way, so start with 1 tablespoon and adjust to taste.
• Salt and Freshly Ground Black Pepper, to taste: Essential seasonings to enhance the flavors of the soup.
• 200 ml (¾ cup) Coconut Cream (the thick top layer): Coconut cream is even richer than coconut milk, providing a luxurious base for the swirl. Use the thick cream that separates at the top of a chilled can of full-fat coconut milk.
• 1 tsp (5 ml) Extra Lime Zest (for the cream): Adding extra lime zest to the coconut cream intensifies the citrusy flavor.
• 1 tsp (5 ml) Lime Juice (for the cream): Lime juice adds a touch of acidity to the coconut cream, balancing its richness.
• 1 tsp (5 ml) Chili Oil (optional, for drizzle): A drizzle of chili oil adds a subtle heat and a beautiful visual contrast.
• 2 tbsp (30 g) Toasted Coconut Flakes: Toasted coconut flakes provide a delightful crunch and a nutty flavor.
• Few Fresh Cilantro Leaves, chopped, for garnish: Cilantro adds a fresh, herbaceous note to the soup.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Fish Stock: If you can’t make homemade fish stock, use a good quality store-bought version. Chicken broth can be used in a pinch, but it will alter the flavor profile.
• Cod: Haddock, pollock, or tilapia are all excellent substitutes for cod.
• Lemongrass: If you can’t find fresh lemongrass, you can use 1-2 teaspoons of lemongrass paste.
• Fish Sauce: Soy sauce can be used as a substitute for fish sauce, but use it sparingly as it’s saltier.

Let’s Make It: A Step-by-Step Guide to Coconut Lime Fish Soup

1. Prepare the Aromatic Base: Begin by heating the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 3-4 minutes. This step is crucial as it builds the foundational flavor of the soup. Don’t rush it; allowing the onion to soften properly releases its sweetness.
2. Infuse with Garlic and Lemongrass: Add the minced garlic and lemongrass to the pot and sauté for another minute until fragrant. Stir constantly to prevent burning. Lemongrass can be tough, so ensure it’s minced finely to release its citrusy aroma.
3. Bloom the Turmeric: Stir in the turmeric powder and cook for 30 seconds. This ‘blooming’ process awakens the turmeric’s vibrant color and earthy flavor. It also helps it dissolve evenly into the liquids.
4. Combine Liquids and Simmer: Pour in the coconut milk and prepared fish stock, stirring well to combine. Bring the mixture to a gentle simmer – you should see small bubbles forming around the edges, but it shouldn’t be a rolling boil. A gentle simmer preserves the delicate flavors.
5. Season to Perfection: Add the lime zest, lime juice, and fish sauce. Season with salt and freshly ground black pepper to taste. Start with a smaller amount of fish sauce and add more gradually, as it’s quite potent. Taste frequently and adjust seasonings as needed.
6. Cook the Fish Gently: Add the cubed white fish to the simmering broth. Cook for just 4-5 minutes, or until the fish is opaque and flakes easily with a fork. Overcooking will result in dry, rubbery fish, so keep a close eye on it.
7. Prepare the Turmeric Coconut Cream Swirl: While the soup simmers, gently warm the coconut cream, lime zest, and lime juice in a small saucepan over low heat. Whisk continuously until smooth and keep warm, but do *not* boil. This swirl adds a beautiful visual element and a burst of tangy richness.
8. Serve and Swirl: Ladle the hot soup into bowls. Drop a spoonful of the warm turmeric-lime coconut cream into the center of each bowl and use the back of a spoon to create a swirl.
9. Garnish and Enjoy: Drizzle with chili oil (if using), sprinkle with toasted coconut flakes, and garnish with chopped cilantro. Serve immediately.

The Importance of Homemade Fish Stock

While store-bought fish stock can be used in a pinch, making your own truly elevates this Coconut Lime Fish Soup. Homemade stock, created from the bones of white fish, imparts a depth of flavor that simply can’t be replicated. It’s a fantastic way to reduce waste and maximize the flavor of your ingredients. The addition of ginger during the simmering process adds a subtle warmth that complements the other flavors beautifully.

Choosing the Right Fish

The type of white fish you choose will impact the final flavor and texture of the soup. Cod is an excellent choice due to its mild flavor and flaky texture. Other good options include haddock, halibut, or even sea bass. Ensure the fish is fresh and sustainably sourced for the best results. Avoid overly firm or oily fish, as they won’t absorb the flavors of the broth as well.

The Magic of Turmeric and Coconut

This recipe beautifully showcases the synergistic relationship between turmeric and coconut. Turmeric, with its earthy and slightly bitter notes, is balanced by the creamy sweetness of coconut milk. The addition of lime brightens the flavors and adds a refreshing zest. This combination isn’t just delicious; it’s also incredibly beneficial for your health, as both turmeric and coconut are known for their anti-inflammatory properties.

Adjusting the Spice Level

The chili oil is optional, allowing you to customize the spice level to your preference. If you’re sensitive to heat, omit the chili oil altogether. For a milder kick, use a small amount of chili flakes instead. If you enjoy a significant amount of spice, you can add a finely chopped chili pepper to the aromatic base along with the garlic and lemongrass.

Frequently Asked Questions (FAQ)

• Can I use canned fish? While not recommended, you *could* use canned fish in a pinch. Choose a high-quality canned white fish packed in water, and add it during the last minute of cooking to avoid it falling apart.
• Can this soup be made ahead of time? The soup is best served immediately, but you can prepare the broth ahead of time and store it in the refrigerator for up to 2 days. Add the fish just before serving.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free.

This Coconut Lime Fish Soup with Turmeric Coconut Cream Swirl is a vibrant and flavorful dish that’s perfect for a light lunch or a satisfying dinner. The combination of creamy coconut, zesty lime, and warming turmeric creates a truly unforgettable experience. Don’t forget to save this recipe to Pinterest so you can easily make it again and again!

recipe coconut lime fish soup

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• Author: Lila Crawford
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Coconut Lime Fish Soup is a vibrant and flavorful dish, brimming with the bright zest of lime, the creamy richness of coconut, and the subtle warmth of turmeric. It’s a culinary journey to the tropics in every spoonful!

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Ingredients

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• 500 ml (2 cups) Coconut Milk (Full-Fat)
• 500 ml (2 cups) Homemade Fish Stock (Halal, White Fish)
• 300 g (10.5 oz) White Fish Fillet, cubed
• 1 Small Onion, chopped
• 2 Cloves Garlic, minced
• 1 Stalk Lemongrass, minced
• 1 tbsp (15 ml) Vegetable Oil
• 1 tsp (5 g) Turmeric Powder
• Zest of 1 Lime + 2 tbsp (30 ml) Lime Juice
• 1 tbsp (15 ml) Fish Sauce (Halal)
• Salt and Pepper, to taste
• 200 ml (¾ cup) Coconut Cream
• 1 tsp (5 ml) Extra Lime Zest
• 1 tsp (5 ml) Lime Juice
• 1 tsp (5 ml) Chili Oil (optional)
• 2 tbsp (30 g) Toasted Coconut Flakes
• Cilantro Leaves, chopped

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Instructions

1. Sauté Aromatics: Heat oil, cook onion until translucent (3-4 minutes).
2. Infuse Flavors: Add garlic and lemongrass, sauté until fragrant (1 minute).
3. Bloom Turmeric: Stir in turmeric, cook for 30 seconds.
4. Simmer Soup: Add coconut milk and fish stock, bring to a simmer.
5. Season Broth: Add lime zest, juice, fish sauce, salt, and pepper.
6. Cook Fish: Add fish, cook until opaque (4-5 minutes).
7. Prepare Cream: Warm coconut cream, lime zest, and juice.
8. Serve & Swirl: Ladle soup, swirl in coconut cream.
9. Garnish & Enjoy: Drizzle with chili oil, sprinkle with coconut flakes and cilantro.

Notes

For a richer flavor, use homemade fish stock. Adjust the amount of fish sauce and chili oil to your preference.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Simmer
• Cuisine: Southeast Asian

Nutrition

• Serving Size: 1.5 cups
• Calories: 350 kcal
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 20 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 70 mg