One of the things I adore about this soup is the intense lime-ness from letting the whole limes simmer in the soup and release all their zingy juices. Perfect for when you have limes that are a bit on the hard side.
My Irishman thought the lime was a bit too much though so if you think you’d prefer a less instense soup, go for 1 lime rather than 2.
Green Lime & Fish Soup
Ingredients
- 2 tablespoons Thai green curry paste
- 1 can coconut milk 400mL / 14oz
- 1 bunch broccolini or broccoli, chopped
- 1-2 limes halved
- 450 g white fish fillets (1lb) chopped
Instructions
- Bring the curry paste, coconut milk, brocccolini, limes and 1/2cup water to a simmer in a medium saucepan.
- Simmer for 3 minutes then add fish and cook until fish is just cooked through – about another 3 minutes.
- Carefully remove the limes, squeeze the lime juice into the soup and serve hot.
Variations
pantry-friendly – frozen broccoli or other frozen veg.
hot! – add a few chopped fresh chillies or use more curry paste.
tiny-person friendly – make the soup without the curry paste. Serve up for your child then add the curry paste and heat through before serving the adults.
more fragrant / herby – add a handful kaffir lime leaves to simmer or serve with a handful fresh basil or mint leaves.
no thai curry paste – replace with 2-6 chopped large green chillies for a more simple soup.
no coconut milk – replace with a fish stock for a less creamy soup.
more veg – add peas, snow peas, chopped red or green peppers (capsicum), chopped carrots or finely chopped cauliflower.
more substantial (carb-lovers) – toss in some Spaghetti or rice noodles cooked according to the packet just before serving.
more substantial (low carb) – zucchini noodles. Extra fish. Or some cashews.
vegetarian – replace fish with chopped tofu/tempeh, a heap of extra veggies or some cooked egg noodles. Make sure your curry paste doesn’t have any shrimp paste or fish sauce. You could also replace the fish with chickpeas or eggs (poach in liquid).
different protein – replace fish with chopped chicken thigh fillets, green peeled prawns (shrimp), pork fillets or thinly sliced beef.
Waste Avoidance Strategy
Thai green curry paste / coconut milk – keep them in the panty.
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
lime – will keep in a plastic bag in the fridge for months.
fish fillets – freeze them.
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, bring back to a simmer.
Add to my Old Favourite Recipes
Z made this for us tonight. I love it! She likes to make 1 recipe 2 times so I’ll get more tomorrow tho… Charles didn’t like it.. Since we know the 5 ingredients, he deduced he liked the fish and the broccoli. Ok well that’s easy! The rest is for Zsa Zsa and me! I’m sure I can eat doubles twice!
Oh wonderful Kris! I so love how you guys are really working together xx
and it’s excellent to make recipes more than once- repetition is the best way to master any skill!
How is the paleo version different? It seems to be the same recipe.
It is the same recipe!
Thanks for pointing that out Elizabeth 🙂
I don’t have the Thai curry paste on hand. Can I use curry and/or other spices?
Yes Rachel!
Start with 2 teaspoons curry powder and add more if needed.
I also make just a plain lime and coconut version without any spice and it’s really delicious too
Do you think this would work with kale or chard (silverbeet) instead of broccoli? I have a ton of leafy greens from my CSA right now!
Absolutely Laurie!