Best 4 Coconut Fish Soup Recipes

Escape to a tropical paradise with every spoonful of this delectable Coconut Fish Soup. This tantalizing dish, brimming with an array of enticing flavors, transports you to a sun-kissed beach, the gentle ocean breeze caressing your senses. Dive into a symphony of flavors as tender fish fillets, bathed in a creamy and aromatic coconut broth, melt in your mouth. Each sip is an explosion of savory, tangy, and subtly sweet sensations, perfectly complemented by the pop of vibrant vegetables and the warmth of aromatic spices. Indulge in this culinary masterpiece and let your taste buds embark on an unforgettable journey. Discover three variations of this delectable soup, each offering unique culinary adventures:

- **Classic Coconut Fish Soup:** Experience the timeless flavors of this classic recipe, where the harmonious blend of coconut milk, lemongrass, galangal, and kaffir lime leaves creates a symphony of authentic Thai flavors.

- **Spicy Coconut Fish Soup:** Embark on a fiery escapade with this?️?️?️spiced-up version, where the addition of chili peppers ignites your taste buds, leaving a lingering warmth that complements the creamy coconut broth perfectly.

- **Tom Yum Coconut Fish Soup:** Dive into a world of tangy and aromatic delights with this rendition, inspired by the famous Thai soup. The infusion of lemongrass, galangal, kaffir lime leaves, and a touch of chili peppers creates a vibrant and invigorating broth that will leave you craving more.

No matter your preference, these Coconut Fish Soup recipes promise an unforgettable culinary experience, transporting your taste buds to a tropical paradise with every spoonful.

Let's cook with our recipes!

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

COCONUT FISH SOUP

Coconut Fish Soup image

One of the chaps DH has worked with for over 45 years married a girl from Fiji many long years ago. The Fijian Islands are in the south-west pacific region, north-east of Australia. This is a soup from Veri's repertoire.

Provided by iknitok

Categories Lactose Free

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fish heads, and carcasses (white fish, like snapper or cod)
7 cups water
1 large onion, roughly chopped
2 teaspoons salt
1/2 teaspoon pepper
1 chili, small & left whole
1 tablespoon lemon juice
2 cups unsweetened coconut cream (I use coconut-flavoured reduced skim milk for a low-fat version)
6 -12 lemon slices
6 green onions, chopped

Steps:

Bring first 6 ingredients to simmering point and maintain gently until fish is soft and stock is full of flavour.
Skim periodically for a clear broth.
Strain off stock and adjust seasoning if necessary.
Alternatively, you may use a commercial fish stock, but it will taste entirely different and not authentic.
Stir in lemon juice & coconut cream and heat thoroughly - DO NOT BOIL.
Serve in bowls. Garnish with lemon slices & chopped green onions.

Nutrition Facts : Calories 17.9, Fat 0.1, Sodium 787.1, Carbohydrate 4.4, Fiber 1.1, Sugar 1.6, Protein 0.7

VATAPA FISH SOUP WITH COCONUT MILK

Vatapa Fish Soup with Coconut Milk image

Provided by Food Network

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons dende oil (see Note 1), or safflower oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
4 small jalapeno chiles, stemmed, seeded, and finely chopped
6 plum tomatoes, peeled, seeded, and coarsely chopped
Juice of 2 limes
1/3 cup dried shrimp (see Note 2), ground to a powder
1/3 cup cashew or peanut butter
2 cups chicken stock, homemade or best-quality canned
2 cups coconut milk
1/2 bunch cilantro, leaves only, finely chopped
1 teaspoon salt
Dash Tabasco, or to taste
2 pounds fish fillets, bones and skin removed, cut into 1inch cubes
1 pound large cooked shrimp, cut into 1/2 inch chunks
6 to 8 sprigs cilantro, for garnish (optional)
2 limes, cut into wedges

Steps:

In a large stock pot, heat the dende oil over medium low heat. Add the onion, garlic, ginger, and chiles. Cook for about 10 minutes, stirring occasionally, until the vegetables are well softened. Add the tomatoes, lime juice, ground shrimp, and cashew butter and stir together for 1 minute more. Begin adding the chicken stock, 1/2 cup at a time, stirring all the time to keep the mixture smooth. Add the coconut milk, cilantro, salt, and Tabasco.
When ready to serve, brush a very large, deep skillet or saucepan with a little oil and place in the fish in a single layer. Place the pan over medium low heat and, when it just begins to sizzle, pour in the broth mixture and slowly bring up to a simmer. Cook for about 8 minutes, or until the fish is opaque, adding the shrimp for the last 2 minutes of simmering time. Distribute the fish evenly among 6 or 8 bowls. Taste the broth for seasoning and pour over the fish. Squeeze a wedge of lime over each bowl and drop it in. Garnish with cilantro sprigs, if desired, and serve.

COCONUT FISH STEW WITH BASIL AND LEMONGRASS

Coconut Fish Stew With Basil and Lemongrass image

This stew is profoundly flavored and nuanced, with pungent notes of herbs, lime and saline fish sauce softened by the coconut milk, supple seafood and rice.

Provided by Melissa Clark

Categories for two, soups and stews, main course

Time 20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
2 shallots, thinly sliced
1 small garlic clove, minced
2 1/2 cups chicken stock
1 13.5-ounce can coconut milk
1 lemongrass stalk, finely chopped
1 jalapeño pepper, seeded, if desired, and thinly sliced
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon light brown sugar
3/4 teaspoon salt
Finely grated zest of 1 lime
3/4 pound snapper or other firm fish (cut into 1 1/2-inch chunks), peeled shrimp, scallops or a combination
2 tablespoons chopped cilantro
2 tablespoons chopped fresh basil
Fresh lime juice, to taste
Cooked rice, for serving (optional)

Steps:

Heat oil in a medium pot over medium heat. Add shallots and garlic and cook, stirring, until shallots are softened, 3 to 5 minutes. Stir in stock, coconut milk, lemongrass, jalapeño, vinegar, fish sauce, sugar, salt and lime zest. Simmer for 10 minutes.
Stir in seafood and herbs. Cook 2 to 3 minutes. Stir in lime juice and serve, with rice if desired. (Note: Without rice it's more soup than stew.)

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 11 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 38 grams, Sodium 1891 milligrams, Sugar 15 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different types of fish. White fish, such as tilapia or cod, are traditional choices for coconut fish soup, but you can also use salmon, tuna, or even shrimp.
Be careful not to overcook the fish. It should be cooked through but still flaky and moist.
Add vegetables to your soup for extra flavor and nutrition. Common choices include tomatoes, onions, peppers, and carrots.
Season your soup to taste. Coconut milk can be sweet, so you may want to add a bit of salt, pepper, or chili powder.
Serve your soup with rice, noodles, or bread. This will help to soak up the delicious broth.

Conclusion:

Coconut fish soup is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is also a great way to use up leftover fish. With its creamy, flavorful broth and tender fish, coconut fish soup is sure to be a hit with your family and friends.