Servings: 4
Ingredients:
For the Soup:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 inch piece of ginger, grated
1 bell pepper (red or yellow), diced
1 can (400 ml) coconut milk
3 cups fish or vegetable broth
1 tablespoon fish sauce (optional)
1 pound (450 g) white fish fillets (such as cod, tilapia, or snapper), cut into bite-sized pieces
Juice and zest of 1 lime
Salt and pepper, to taste
Instructions:
Sauté Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic, grated ginger, and diced bell pepper. Cook for another 2-3 minutes, stirring occasionally, until fragrant.
Build the Broth:
Pour in the coconut milk and fish or vegetable broth. Stir to combine. Bring the mixture to a gentle simmer over medium heat.
Season the Soup:
Add the fish sauce (if using) for an extra depth of flavor. Stir in the lime zest and juice. Season with salt and pepper to taste.
Cook the Fish:
Gently add the white fish pieces into the simmering soup. Reduce the heat to low and cook for 5-7 minutes, or until the fish is opaque and cooked through.
Finish with Cilantro:
Remove the pot from heat and stir in a handful of chopped fresh cilantro. Taste and adjust seasoning as needed.
Serve:
Ladle the soup into bowls and garnish with additional cilantro, lime wedges, or sliced chili for extra heat, if desired. Serve warm with crusty bread or over steamed rice.
Enjoy your Coconut Lime Fish Soup with Cilantro!