Description
A light yet rich soup made with white fish, creamy coconut milk, and a bright zing of lime—perfectly balanced with herbs and spices for a refreshing meal.
Ingredients
- 1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 cups fish or chicken broth
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the red bell pepper and cook for an additional 3-4 minutes until softened.
4. Pour in the coconut milk and broth, stirring to combine.
5. Bring the mixture to a simmer before adding the lime juice, fish sauce, and sugar.
6. Season the soup with salt and pepper to taste.
7. Gently add the fish pieces to the soup. Simmer for 5-7 minutes until the fish is cooked through.
8. Remove the pot from heat and stir in the fresh cilantro.
9. Serve the soup hot, garnished with lime wedges.
Notes
For a spicier version, add sliced chili or a dash of chili flakes.
Use freshly squeezed lime juice for the best flavor.
This soup pairs well with jasmine rice or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg