Spicy Tomato Coconut Fish Soup

Servings 4 people


  • 1 tablespoon coconut oil
  • 1 large onion chopped
  • 2 large habanero chilis chopped
  • 2 14-oz. cans fire-roasted tomatoes
  • 1 cup tomato juice
  • 1 cup low sodium chicken broth
  • 1 14oz. can coconut cream
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon honey
  • 2 pounds firm fleshed white fish fresh or frozen, cubed
  • 2 large sprigs thyme


  • In a large pot over medium heat, heat coconut oil.
  • To the pot, add the onion and peppers.
  • Sauté for 10 minutes until onion is caramelized and peppers are tender.
  • To the pot, add the remaining 8 ingredients (tomatoes through thyme) and stir. Reduce heat to low and cover.
  • Simmer for 25 minutes, until fish is tender and flakes easily with a fork. Remove thyme and serve warm.


LC SERVING SUGGESTION: Steamed broccoli and Cauli-Rice. (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” until tender; drain; salt and pepper to taste, then fluff with a fork.)
GLUTEN FREE: Make sure chicken broth, tomato juice, and canned tomatoes are gluten-free.
NUTRITION: 406 Calories; 38g Fat (78.4% calories from fat); 7g Protein; 16g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 355mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 7 1/2 Fat; 1/2 Other Carbohydrates.
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