Ingredients
Scale
- 1 pound white fish fillets (such as cod, tilapia, or snapper), cut into 1-inch pieces
- 1 can (13.5 oz) coconut milk
- 2 cups chicken or vegetable broth
- 2 limes, juiced (plus extra wedges for serving)
- 1 tablespoon fish sauce (optional)
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red chili, finely chopped (optional, for heat)
- 2 tablespoons coconut oil
- Fresh cilantro and green onions, for garnish
- Salt and pepper to taste
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add minced garlic, ginger, and chopped chili; cook until fragrant.
- Pour in the coconut milk and broth. Stir well and bring the mixture to a simmer. Add the sliced red bell pepper.
- Gently add fish pieces into the simmering broth and poach for about 5-7 minutes or until cooked through and flaky.
- Stir in lime juice and fish sauce. Season with salt and pepper, garnish with cilantro and green onions, and serve hot with lime wedges.
Notes
- For fish, you can choose cod, halibut, or even shrimp and scallops.
- Enhance the soup with more vegetables like mushrooms and spinach.
- Adjust the spice level to your preference by varying the chili.
- Try adding different herbs like Thai basil or mint for a twist.
- For a creamier texture, consider using full-fat coconut milk or adding cream.
- Serve with crusty bread or over rice noodles for heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tropical
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg