Origin Coconut Lime Fish Soup

This dish is influenced by tropical cuisines, particularly Thai and Caribbean cooking, where coconut milk and citrus are commonly used in soups and curries. The combination of lime and fish enhances the natural sweetness of coconut milk while providing a refreshing and well-balanced flavor.

What I Love About This Recipe

I love how this soup is light yet deeply flavorful, with its creamy coconut base and the bright citrusy notes of lime. It’s easy to make, requiring just a few fresh ingredients, and can be customized with different types of fish or seafood. Plus, it’s naturally dairy-free and gluten-free, making it a healthy and wholesome choice.

Also Read : Microwave Chocolate Pudding Cake

Coconut Lime Fish Soup

Recipe by RecipeWikkiCourse: Soup

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

413

kcal

Ingredients

• 1 tablespoon coconut oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 red chili, finely chopped (optional)

• 1 can (14 oz) coconut milk

• 3 cups fish or vegetable broth

• 1 tablespoon fish sauce or soy sauce

• 1 teaspoon turmeric powder

• ½ teaspoon salt (adjust to taste)

• 2 fillets of white fish (cod, tilapia, or snapper), cut into chunks

• ½ cup cherry tomatoes, halved

• 1 lime, juiced

• ¼ cup fresh cilantro or Thai basil, chopped

• Lime wedges, for serving

Directions

• Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
• Stir in the garlic, ginger, and red chili. Cook for another minute until fragrant.
• Pour in the coconut milk and fish broth, stirring well to combine.
• Add the fish sauce, turmeric powder, and salt. Bring the mixture to a gentle simmer.
• Add the fish chunks and cherry tomatoes to the broth. Simmer for about 7-10 minutes until the fish is fully cooked and tender.
• Stir in the lime juice and fresh cilantro. Adjust seasoning if needed.
• Serve hot with extra lime wedges on the side. Enjoy on its own or with steamed rice or crusty bread.

Notes

• For a heartier version, add vegetables like bell peppers, mushrooms, or spinach.
• Swap white fish for shrimp or tofu for a different variation.

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Origin Sticky Rice with Passion Fruit Sauce

Sticky rice desserts are a staple in Southeast Asian cuisine, particularly in Thailand, where they are often paired with fruits like mango or durian. This variation introduces passion fruit, adding a tart contrast to the rich, creamy coconut rice while maintaining the dish’s traditional essence.

What I Love About This Recipe

I love how the tartness of passion fruit perfectly balances the sweetness of the sticky rice. The combination of warm, creamy rice and cool, tangy sauce creates a contrast in both texture and flavor. It’s simple to prepare yet feels luxurious, making it perfect for both everyday treats and special occasions. Plus, the tropical flavors transport you straight to a sunny paradise!

Also Read : Indian Fish Curry

Sticky Rice with Passion Fruit Sauce

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

270

kcal

Ingredients

• 1 cup glutinous (sticky) rice, soaked for at least 4 hours or overnight

• 1 cup coconut milk

• ¼ cup sugar

• ¼ teaspoon salt

• ½ cup passion fruit pulp (about 3-4 passion fruits)

• 3 tablespoons honey or sugar

• ¼ cup water

• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

• Fresh passion fruit seeds

• Toasted coconut flakes

• Mint leaves (optional)

Directions

• Rinse the soaked sticky rice thoroughly and drain.
• Steam the rice in a bamboo or regular steamer lined with cheesecloth for about 25-30 minutes, or until tender.
• While the rice is steaming, heat coconut milk, sugar, and salt in a small saucepan over medium heat. Stir until sugar dissolves, then remove from heat.
• Once the rice is cooked, transfer it to a bowl and pour the coconut milk mixture over it. Stir well, cover, and let it absorb for 10-15 minutes.
• For the passion fruit sauce, combine passion fruit pulp, honey (or sugar), and water in a saucepan over low heat. Stir and simmer for 3-4 minutes.
• Add the cornstarch slurry and cook until the sauce thickens slightly. Remove from heat and let it cool.
• To serve, scoop the sticky rice onto a plate, drizzle with the passion fruit sauce, and garnish with passion fruit seeds, toasted coconut, and mint leaves.

Notes

• Sticky rice must be soaked in advance for the best texture.
• Adjust sweetness by adding more or less sugar/honey to the sauce.
• If fresh passion fruit is unavailable, use frozen pulp or passion fruit concentrate.

The post Sticky Rice with Passion Fruit Sauce appeared first on RecipeWikki.

Origin of the Recipe:

Pad Thai originated in Thailand in the 1930s and quickly became a national dish due to its delicious combination of flavors. Traditionally made with rice noodles, tamarind paste, fish sauce, and shrimp or tofu, this dish was created as part of a government campaign to promote Thai identity and reduce rice consumption during wartime. Today, it’s a global favorite, with many variations, including this spicy shrimp version for heat lovers!

What We Love About This Recipe:

• Bold & Flavorful: A perfect mix of spicy, tangy, sweet, and savory flavors.
• Quick & Easy: Ready in just 30 minutes, making it perfect for busy days.
• Restaurant-Style at Home: No need for takeout when you can make it fresh at home!
• Customizable: Adjust the spice level or swap shrimp for chicken, tofu, or beef.

Also Read : A Complete Beginner’s Guide to Clean Eating and Its 9 Benefits

Spicy Shrimp Pad Thai Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 3 tbsp fish sauce

• 2 tbsp tamarind paste (or 1 tbsp lime juice as a substitute)

• 1 tbsp soy sauce

• 1 tbsp brown sugar or palm sugar

• 1 tbsp Sriracha or chili paste (adjust to taste)

• 8 oz (225g) rice noodles

• 12-15 large shrimp, peeled and deveined

• 2 tbsp vegetable oil

• 3 cloves garlic, minced

• 1 small onion, finely chopped

• 1 red chili, sliced (optional for extra heat)

• 1 egg, lightly beaten

• 1 cup bean sprouts

• 2 green onions, chopped

• ¼ cup crushed peanuts

• Lime wedges for serving

Directions

• Prepare the Noodles: Soak rice noodles in warm water for 15-20 minutes until softened. Drain and set aside.
• Make the Sauce: In a small bowl, mix fish sauce, tamarind paste, soy sauce, brown sugar, and Sriracha. Stir well and set aside.
• Cook the Shrimp: Heat 1 tbsp oil in a wok or large pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
• Sauté Aromatics: In the same pan, add 1 tbsp oil, garlic, onion, and sliced chili. Stir-fry for about 1 minute until fragrant.
• Scramble the Egg: Push the aromatics to one side of the pan and pour in the beaten egg. Let it cook slightly, then scramble and mix with the other ingredients.
• Add the Noodles & Sauce: Add drained noodles and pour the sauce over them. Toss everything together to coat the noodles evenly.
• Final Touches: Add shrimp, bean sprouts, and green onions. Toss everything for another 1-2 minutes.
• Serve: Garnish with crushed peanuts and lime wedges. Serve hot and enjoy your homemade Spicy Shrimp Pad Thai!

Notes

• Make it Vegetarian: Swap shrimp for tofu and use soy sauce instead of fish sauce.
• Adjust the Heat: Add more Sriracha or fresh chilies if you love extra spice.

The post Spicy Shrimp Pad Thai Recipe appeared first on RecipeWikki.