Description
A refreshing and creamy fish soup made with coconut milk and bright lime juice, evoking the essence of summer and beach days.
Ingredients
- 1 (14 oz) can of coconut milk
- 2 cups of vegetable or fish stock
- 1 pound of white fish (like cod or halibut), chopped into small pieces
- 1 medium onion, diced
Instructions
- In a pot, heat a little oil and sauté the diced onion until translucent.
- Add the vegetable or fish stock and bring to a simmer.
- Stir in the coconut milk and allow to heat through.
- Add the chopped white fish and cook until it is just cooked through, about 5-7 minutes.
- Squeeze in fresh lime juice to taste.
- Serve hot, garnished with lime wedges and fresh herbs if desired.
Notes
Adjust the seasoning and try adding fresh herbs or vegetables for extra texture and flavor.
