Coconut Soup St Kitts
Transport your taste buds to the sun-drenched shores of the Caribbean with this comforting Coconut Soup St. Kitts! This vibrant, island-inspired dish marries the creamy richness of coconut milk with the bold punch of ginger, garlic, and Scotch bonnet peppers for a perfectly balanced flavor. Tender chunks of white fish, marinated in zesty lime, gently simmer in a fragrant broth spiced with curry, turmeric, and allspice, creating a dish that’s both hearty and aromatic. Featuring a medley of fresh vegetables and garnished with bright cilantro, this soup is as colorful as it is delicious. With its quick prep time and delightful tropical flair, Coconut Soup St. Kitts is an easy, crowd-pleasing meal that brings an exotic twist to your dinner table. Perfect for anyone seeking Caribbean recipes, fish soups, or coconut milk-based dishes!
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Recipe Information
Ingredients
- 3 cups coconut milk
- 2 cups chicken stock
- 1 tablespoon fresh ginger
- 2 cloves garlic cloves
- 1 medium onion
- 1 medium carrot
- 1 medium green bell pepper
- 1 small hot pepper (e.g., Scotch bonnet or habanero)
- 1 pound white fish fillet (e.g., snapper or cod)
- 1 lime
- 2 teaspoons curry powder
- 0.5 teaspoon ground allspice
- 1 teaspoon ground turmeric
- 1 teaspoon thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Peel and finely dice the ginger, garlic, onion, and carrot.
Seed and chop the green bell pepper and hot pepper. Use gloves to handle the hot pepper for safety.
Cut the white fish fillet into bite-sized pieces and set aside. Squeeze the lime juice over the fish and let it marinate while you prepare the other ingredients.
In a large pot, heat the vegetable oil over medium heat.
Add the onion, garlic, and ginger to the pot. Sauté for 2 to 3 minutes until fragrant and softened.
Add the carrot, green bell pepper, and hot pepper to the pot. Sauté for another 3 to 4 minutes until the vegetables start to soften.
Stir in the curry powder, ground allspice, and turmeric. Cook for 1 minute, allowing the spices to toast lightly.
Pour in the coconut milk and chicken stock. Stir well to combine.
Add the thyme leaves, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Add the marinated fish pieces to the soup. Let them cook gently for 5 to 7 minutes or until the fish is opaque and tender.
Taste the soup and adjust the salt or spices if needed.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 67.9 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 300 mg | 23% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2973 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
