Coconut fish soup - Healthy Inspirations

Coconut fish soup

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Suits all phases – Serves 4


750g white fish, cut into 5cm pieces
½ tsp salt
Juice from 2 limes (about ¼ cup)
2 Tbsp coconut oil
6 cloves garlic, finely chopped
1 small onion, finely chopped
2 red capsicums, thinly sliced
2 tomatoes, cored and chopped
1 cup fish stock
1 (400ml) can coconut milk
¼ cup finely chopped coriander


  1. In a large bowl, season the fish with salt and pour the lime juice on top. Set aside.
  2. Heat coconut oil over medium heat in a large saucepan. Add garlic and onion and sauté until onion is soft, about 5 minutes.
  3. Add the capsicum and tomatoes. Cook 5 minutes, then add the stock and coconut milk. Bring to a boil, then add the fish and lime juice.
  4. Simmer until fish is cooked through, about 6 minutes. Add salt to taste and top with coriander.

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