Coconut Lime Fish Soup (Print Version)
# Ingredients:
→ Seafood & Liquids
01 -
14 oz can of coconut milk
02 -
Two cups of vegetable or fish stock
03 -
One pound of white fish like cod or halibut, chopped into small pieces
→ Veggies & Flavor Base
04 -
1 diced medium onion
05 -
2 minced garlic cloves
06 -
Grated 1-inch piece of fresh ginger
07 -
1 chopped red pepper
08 -
1 cup of halved cherry tomatoes
→ Spices & Add-ins
09 -
Juice and zest from a lime
10 -
1 tablespoon of olive oil
11 -
1 tablespoon of fish sauce (can skip if you'd like)
12 -
A teaspoon of ground turmeric
13 -
A teaspoon of coriander powder
14 -
Half a teaspoon of chili flakes
15 -
Parsley or cilantro for topping
16 -
Salt and pepper as needed
# Instructions:
01 -
In a big pot, warm up the olive oil on medium. Toss in the onion and stir occasionally until soft (about 5 mins). Stir in garlic and ginger and cook for another minute.
02 -
Add the red pepper, coriander, turmeric, and chili flakes. Stir and cook for 2-3 mins till the pepper starts softening up.
03 -
Pour in the broth and coconut milk. Stir well and let it come to a soft simmer.
04 -
Add cherry tomatoes, lime zest, and fish sauce. Slowly add the fish chunks and season it all with salt and pepper. Let it simmer for 8-10 mins till the fish is tender and flakes easily.
05 -
Stir in the lime juice and tweak the seasoning if needed. Serve hot with fresh parsley or cilantro sprinkled on top.
# Notes:
01 -
A light, creamy dish that brings together tender white fish, tangy lime notes, and a coconut milk base.