Fresh. Fragrant. Ready in 30 minutes.
Warm, fragrant, and surprisingly simple.
This coconut & lime fish soup is one of those meals that feels a little special — but comes together quickly with fresh, seasonal ingredients.
Light coconut, zesty lime, tender fish and vibrant greens… it’s the kind of dish that makes eating well feel easy.
Serves 2 | Ready in 30 minutes
🥕 Ingredients:
250g firm white fish (reef cod, ling or flathead)
2 eschalots
20g ginger
2 cloves garlic
1 lemongrass stalk
400ml light coconut cream
1 lime
40ml fish sauce
200g broccoli
2 heads bok choy
2 shallots
1 long red chilli
2 stems coriander
20ml coconut oil
500ml water
👩🍳 Method:
1. Prep the base
Finely chop eschalot, grate ginger, crush garlic.
Bruise lemongrass and cut into thirds.
Peel lime and halve.
2. Prep the veg & fish
Cut broccoli into small florets, halve bok choy.
Slice shallots on an angle.
Cut fish into large bite-sized pieces.
3. Build the flavour
Heat coconut oil in a saucepan over medium-high heat.
Cook eschalot, garlic, ginger and lemongrass for 3 minutes until softened.
4. Create the broth
Add coconut cream, water, lime rind and fish sauce.
Simmer gently for 15 minutes until fragrant.
5. Cook the fish
Add broccoli, bok choy and fish.
Simmer for 3 minutes until fish is just cooked through.
6. Finish
Remove lemongrass and lime rind.
Stir through half the shallots and coriander.
Squeeze over lime juice.
7. Serve
Ladle into bowls and top with remaining shallots and sliced chilli.
Everything you need to make meals like this starts with a great box of fresh produce.
