INGREDIENTS:
- 1 lb (450g) white fish fillets (such as cod, snapper, or halibut), cut into n1-inch pieces
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1-2 red chilies, sliced (optional, for heat)
- 1 can (14 oz) coconut milk
- 4 cups fish stock (or chicken broth)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime zest
- Juice of 2 limes
- 2 teaspoons sugar
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1/2 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Salt and black pepper, to taste
INSTRUCTIONS:
Step 1: Sauté Aromatics
– Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
– Add the garlic, ginger, and sliced red chilies (if using). Sauté for another 2 minutes until fragrant.
Step 2: Build the Soup Base
– Pour in the coconut milk and fish stock (or chicken broth), stirring to combine.
– Add the fish sauce, soy sauce, lime zest, lime juice, and sugar. Bring the mixture to a simmer.
Step 3: Add Vegetables
– Stir in the halved cherry tomatoes and sliced red bell pepper. Cook for about 5-7 minutes until the vegetables are slightly tender but still vibrant.
Step 4:Cook the Fish
– Gently add the white fish pieces to the soup. Simmer for about 5-7 minutes, or until the fish iscooked through and flakes easily with a fork. Be careful not to overcook the fish.
Step 5:Taste and Adjust
– Taste the soup and adjust the seasoning with more lime juice, salt, or pepper as needed.
To Serve: Ladle the Coconut Lime Fish Soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges for an extra burst of citrus.
Enjoy!
