Coconut Lime Fish Soup
Ingredients:
1 lb (450g) white fish fillets (like cod, snapper, or halibut), cut into 1-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:
Sauté Aromatics
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic, ginger, and sliced red chilies (if using), cooking for another 2 minutes until fragrant. Be cautious not to burn the garlic, as it can become bitter.
Build the Soup Base
Pour in the can of coconut milk and 4 cups of fish stock (or chicken broth), stirring to combine. Add the fish sauce, soy sauce, lime zest, lime juice, and sugar. Stir well and bring the mixture to a gentle simmer, creating a rich, flavorful broth that complements the fish and vegetables.
Add Vegetables
Incorporate the halved cherry tomatoes and sliced red bell pepper into the soup. Allow the vegetables to cook for about 5-7 minutes until they soften slightly while retaining their vibrant colors, adding texture and freshness to the dish.
Cook the Fish
Gently add the white fish fillets to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook, as this can make the fish tough.
Taste and Adjust
Sample the soup and adjust the seasoning to your preference. You may want to add more lime juice for extra tang or season with salt and black pepper. If the soup tastes too tangy, a small amount of sugar can balance the acidity.
Prep Time: 15 min | Total Time: 30 min
