Description
A delightful creamy soup featuring firm white fish, coconut milk, lime, and fresh herbs that warms and satisfies.
Ingredients
- 1 tbsp Coconut oil
- 2 Shallots (thinly sliced)
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 1 stalk Lemongrass (cut into 2-inch pieces and bruised)
- 1 Red chili (thinly sliced, optional)
- 4 cups Chicken or vegetable broth (low sodium)
- 1 can (13.5 oz) Full-fat coconut milk
- 1 lbs Firm white fish (such as cod, halibut, or snapper, cut into 1.5-inch chunks)
- 1 Red bell pepper (thinly sliced)
- 2 tbsp Fish sauce
- 1/4 cup Fresh lime juice
- 1 tbsp Lime zest
- 1 tsp Brown sugar (or palm sugar)
- 1/2 cup Fresh cilantro (chopped, plus more for garnish)
- Lime wedges (for serving)
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat.
- Add the sliced shallots and cook for 3-4 minutes until softened.
- Add the minced garlic, grated ginger, lemongrass pieces, and sliced red chili (if using). Sauté for 1-2 minutes until fragrant.
- Pour in the chicken broth and coconut milk. Stir to combine and bring to a gentle simmer.
- Reduce the heat to low, cover, and let simmer for 10 minutes to infuse flavors.
- Stir in the sliced red bell pepper, fish sauce, lime zest, and brown sugar.
- Gently add the chunks of fish to the pot and simmer for 4-5 minutes until the fish is opaque and flakes easily.
- Turn off the heat, remove lemongrass pieces if desired, stir in lime juice and cilantro. Taste and adjust seasoning.
- Serve hot, garnished with cilantro and lime wedges.
Notes
Use fresh herbs for the best flavor. Adjust the spice level by altering the amount of chili used.