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 the vegetable oil over medium heat. Add the finely chopped onion and cook until it becomes soft, about 3-4 minutes. Then, add the minced garlic, ginger, and sliced red chilies (if desired), and sauté for another 2 minutes until fragrant.
Build the Soup Base:
Pour in the coconut milk and fish stock (or chicken broth), stirring well to combine. Add the fish sauce, soy sauce, lime zest, lime juice, and sugar, and bring the mixture to a gentle simmer.
Add Vegetables:
Incorporate the halved cherry tomatoes and sliced red bell pepper into the pot. Cook for about 5-7 minutes until the vegetables are slightly tender but still vibrant.
Cook the Fish:
Carefully add the white fish pieces to the soup. Let it simmer for about 5-7 minutes, or until the fish is cooked through and easily flakes with a fork. Avoid overcooking the fish to maintain its tenderness.
Taste and Adjust:
Taste the soup and adjust the seasoning as needed, adding more lime juice, salt, or black pepper to suit your preference.
Serve:
Ladle the Coconut Lime Fish Soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.
Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4
