Thai Coconut Lime Fish Soup (Print Version)
# Ingredients:
01 -
1 lb (450g) white fish fillets (cod, snapper, or halibut), cut into 1-inch pieces
02 -
1 tablespoon vegetable oil
03 -
1 onion, finely chopped
04 -
3 cloves garlic, minced
05 -
1-inch piece ginger, minced
06 -
1-2 red chilies, sliced (optional, for heat)
07 -
1 can (14 oz) coconut milk
08 -
4 cups fish stock or chicken broth
09 -
1 tablespoon fish sauce
10 -
1 tablespoon soy sauce
11 -
1 tablespoon lime zest
12 -
Juice of 2 limes
13 -
2 teaspoons sugar
14 -
1 cup cherry tomatoes, halved
15 -
1 red bell pepper, sliced
16 -
1/2 cup fresh cilantro, chopped (for garnish)
17 -
Lime wedges, for serving
18 -
Salt and black pepper, to taste
# Instructions:
01 -
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic, ginger, and red chilies (if using), and sauté for another 2 minutes until fragrant.
02 -
Pour in the coconut milk and fish stock (or chicken broth), stirring to combine. Add the fish sauce, soy sauce, lime zest, lime juice, and sugar. Stir well and bring the mixture to a gentle simmer.
03 -
Add the halved cherry tomatoes and sliced red bell pepper to the soup. Allow the vegetables to cook for about 5-7 minutes until they soften slightly but still retain their vibrant colors.
04 -
Carefully add the white fish pieces to the simmering soup. Simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
05 -
Taste the soup and adjust the seasoning as needed with salt and black pepper.
06 -
Ladle the Coconut Lime Fish Soup into bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.
# Notes:
01 -
A flavorful Thai-inspired soup with bright citrus notes and creamy coconut milk.
02 -
Can be made with any firm white fish of your choice.