Creamy Coconut Fish Chowder with a Kick | Easy & Delicious Recipe

Indulge your taste buds with this comforting and flavorful Coconut Fish Chowder! Packed with tender fish, vibrant vegetables, and a creamy coconut milk base, this dish is the perfect meal for a chilly day. With a touch of spice, it’s a satisfying and healthy option that’s ready in under an hour.

Ingredients:

• 1 lb (450 g) white fish fillets (such as cod, tilapia, or haddock), cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 4 cups fish broth (or vegetable broth)
• 1 tbsp coconut oil (or olive oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 red bell pepper, diced
• 1 medium carrot, diced
• 1-2 small potatoes, peeled and diced
• 1-2 tbsp fish sauce (optional, for added depth)
• Zest and juice of 1 lime
• 1/2 tsp red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh cilantro or green onions, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Sauté the Aromatics: Heat the coconut oil in a large pot over medium heat. Add the onion and sauté until softened, about 4-5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
2. Add Vegetables and Broth: Add the bell pepper, carrot, and potatoes to the pot. Sauté for 3-4 minutes to soften slightly. Pour in the fish broth and coconut milk, stirring to combine. Bring to a gentle simmer.
3. Cook the Fish: Let the soup simmer for 10-12 minutes, or until the potatoes are tender. Gently add the fish pieces to the pot, stirring gently. Let the soup simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Season and Serve: Stir in the fish sauce, lime zest, lime juice, and red pepper flakes (if using). Season with salt and pepper to taste. Garnish with fresh cilantro or green onions and serve with lime wedges.

Prep Time: 20 minutes | Cook Time: 20-25 minutes | Total Time: 40-45 minutes Kcal: 250-300 (per serving) | Servings: 4-6

Creamy Coconut Fish Chowder with a Kick | Easy & Delicious Recipe

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Ingredients

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1 lb (450 g) white fish fillets (such as cod, tilapia, or haddock), cut into bite-sized pieces

1 can (14 oz) coconut milk

4 cups fish broth (or vegetable broth)

1 tbsp coconut oil (or olive oil)

1 medium onion, finely chopped

2 cloves garlic, minced

1 tbsp fresh ginger, minced

1 red bell pepper, diced

1 medium carrot, diced

1–2 small potatoes, peeled and diced

1–2 tbsp fish sauce (optional, for added depth)

Zest and juice of 1 lime

1/2 tsp red pepper flakes (optional, for heat)

Salt and pepper, to taste

Fresh cilantro or green onions, chopped (for garnish)

Lime wedges, for serving

Instructions

Sauté the Aromatics:

Heat the coconut oil in a large pot over medium heat.

Add the onion and sauté until softened, about 4-5 minutes.

Stir in the garlic and ginger, cooking for another minute until fragrant.

Add Vegetables and Broth:

Add the bell pepper, carrot, and potatoes to the pot. Sauté for 3-4 minutes to soften slightly.

Pour in the fish broth and coconut milk, stirring to combine. Bring to a gentle simmer.

Cook the Fish:

Let the soup simmer for 10-12 minutes, or until the potatoes are tender.

Gently add the fish pieces to the pot, stirring gently. Let the soup simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Total Time: 40-45 minutes

Kcal: 250-300 (per serving)

Servings: 4-6

• Author: Olivia Chen

FAQ:

• Can I use a different type of fish? Yes, you can use other firm, white fish like halibut or snapper.
• Can I make this soup spicy? Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
• Can I freeze this soup? Yes, you can freeze this soup in airtight containers for up to 3 months.

Conclusion:

This Creamy Coconut Fish Chowder is a hearty and flavorful dish that’s perfect for any occasion. It’s easy to make and packed with nutrients, making it a great choice for a healthy and delicious meal.