Coconut Lime Fish Soup (Print Version)
# Ingredients:
→ Liquids & Fish
01 -
1 can (14 oz) coconut milk
02 -
2 cups vegetable or fish broth
03 -
1 lb white fish fillets (snapper, cod, or halibut), diced into small chunks
→ Aromatics & Veggies
04 -
1 cup halved cherry tomatoes
05 -
1 red bell pepper, chopped
06 -
2 cloves of garlic, chopped fine
07 -
1 medium onion, diced small
08 -
1 inch piece of ginger, finely grated
→ Flavor Boosters
09 -
Zest and juice of 1 lime
10 -
1 teaspoon coriander powder
11 -
1 tablespoon olive oil
12 -
1/2 teaspoon red chili flakes
13 -
1 tablespoon fish sauce (optional)
14 -
1 teaspoon ground turmeric
15 -
Salt and black pepper to taste
16 -
Fresh parsley or cilantro for decoration
# Instructions:
01 -
Warm olive oil over medium heat in a big pot. Sauté the onion for about 5 minutes until soft, then stir in garlic and ginger. Cook for another minute, stirring constantly.
02 -
Toss in the diced red pepper, chili flakes, turmeric, and coriander. Stir often and cook for 2-3 minutes until the red pepper starts to tenderize.
03 -
Pour the broth and coconut milk into the pot. Stir gently and simmer on low heat.
04 -
Mix in the halved cherry tomatoes, lime peel, and fish sauce. Carefully add pieces of fish. Sprinkle with salt and pepper. Let it simmer for about 8-10 minutes until the fish easily flakes apart.
05 -
Once the fish is ready, stir in the lime juice. Adjust salt or spice levels as needed. Top with herbs before serving.
# Notes:
01 -
A light and creamy soup with coconut, tender fish, and zesty lime, perfect for a refreshing and flavorful meal.