Thai Coconut Tilapia Soup

Serving Size: 4

This hearty soup combines the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Cooking Tools Required

Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

Ingredients

1 tablespoon extra virgin olive oil
1 each onion medium, diced
2 clove garlic minced
1 teaspoon fresh ginger grated OR 1/2 teaspoon ground ginger
1 tablespoon Thai red curry paste
13.5 ounce canned lite coconut milk
3 cup low-sodium vegetable broth
1 cup carrot sliced
1 cup broccoli florets
1 cup zucchini diced
1 pound tilapia fillet cut into bite-sized pieces
1 teaspoon low-sodium soy sauce
1 each lime juiced

Optional: fresh cilantro, for garnish

Instructions

Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
Add Curry Paste:
Stir in the red curry paste and cook for 1 minute to release its aroma.
Add Coconut Milk & Broth:
Pour in the coconut milk and vegetable broth. Stir well to combine.
Cook Vegetables:
Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
Add Tilapia:
Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
Season & Finish:
Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
Serve & Garnish:
Divide the soup into bowls and top with fresh cilantro if desired.

Reheating Instructions

Heat in the microwave on high power until heated through.

Nutrition