Coconut Lime Fish Soup

Adjusting the Spice Level: If you like your soup with more heat, you can add additional chili flakes or a chopped fresh chili. Alternatively, if you prefer a milder flavor, reduce or omit the chili flakes.
Adding Vegetables: Feel free to customize the soup by adding other vegetables such as carrots, sweet potatoes, or spinach. These additions can enhance the soup’s nutrition and flavor.
Creaminess: For a richer, creamier soup, use full-fat coconut milk. If you prefer a lighter soup, you can opt for reduced-fat coconut milk.
Make Ahead: This soup can be made a day ahead and stored in the refrigerator. The flavors will continue to develop, making it even more delicious when reheated.
Variations on Coconut Lime Fish Soup
While the basic recipe is delicious as is, there are plenty of ways to tweak this soup to suit your tastes:

Vegetarian Option: If you want a vegetarian version, simply omit the fish and substitute with tofu or additional vegetables. You can also add plant-based protein such as chickpeas or lentils for added texture.
Seafood Twist: For a seafood medley, you can substitute or add shrimp, scallops, or mussels in place of the fish, or a combination of all your favorite seafood.
Coconut Milk Alternatives: If you don’t have coconut milk on hand or prefer not to use it, you can substitute with almond milk or cashew milk for a dairy-free option. The flavor will change, but it will still be delicious.
Storing and Reheating Leftovers
Leftover Coconut Lime Fish Soup can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm the soup on the stove over low heat, stirring occasionally. You may need to add a splash of water or broth to thin it out if it thickens during storage. This soup doesn’t freeze well due to the coconut milk and fish, as both ingredients can change texture when frozen.