Coconut Lime Fish Soup (Print Version)
# Ingredients:
→ Liquids & Seafood
01 -
1 can (14 oz) creamy coconut milk
02 -
1 lb of white fish (like snapper, cod, or halibut), chopped into small chunks
03 -
2 cups broth (vegetable or fish)
→ Aromatics & Veggies
04 -
1 cherry-red bell pepper, cut into small squares
05 -
1 medium onion, chopped finely
06 -
1 grated piece of fresh ginger, about an inch long
07 -
2 minced garlic cloves
08 -
1 cup small cherry tomatoes, split in half
→ Flavor Boosters
09 -
A squeeze and zest from 1 lime
10 -
2 teaspoons of fish sauce (optional)
11 -
1 tablespoon olive oil
12 -
1 teaspoon each of ground coriander and turmeric
13 -
1/2 teaspoon red pepper flakes
14 -
Salt and pepper, as much as you like
15 -
Fresh parsley or cilantro to sprinkle on top
# Instructions:
01 -
In a big pot over medium heat, warm up some olive oil. Toss in the onion first and cook until it's soft (around 5 minutes). Then stir in the garlic and ginger, letting them cook for about a minute.
02 -
Mix in the bell pepper, coriander, turmeric, and chili flakes. Let these cook for around 2-3 minutes until the peppers start to soften.
03 -
Pour in the broth and creamy coconut milk. Get everything to a light simmer.
04 -
Stir in the lime zest, tomatoes, and fish sauce. Carefully drop in the fish chunks and season with salt and pepper. Let it simmer for 8-10 minutes until the fish is tender and flakes apart easily.
05 -
Squeeze in lime juice and tweak the seasonings if needed. Dish it up with a sprinkle of fresh herbs on top.
# Notes:
01 -
A light but rich dish with flaky white fish swimming in coconut milk and lime, packed with tropical flavors.