Description
A comforting bowl of creamy coconut lime fish soup bursting with flavor, featuring fresh herbs and coconut milk.
Ingredients
- 1 tbsp Coconut oil
- 2 Shallots (thinly sliced)
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 1 stalk Lemongrass (tough outer layers removed, bruised, and cut into 2-inch pieces)
- 1 Red chili (thinly sliced, optional)
- 4 cups Chicken or vegetable broth (low sodium)
- 1 can (13.5 oz) Full-fat coconut milk (shaken well)
- 1 lb 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 (from 2-3 limes)
- 1 tbsp Lime zest (from about 2 limes)
- 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, stirring occasionally, until softened, about 3-4 minutes.
- 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 the full-fat coconut milk. Stir to combine and bring the mixture to a gentle simmer. Do not let it come to a rapid boil.
- Reduce the heat to low, cover, and let the broth simmer for 10 minutes to allow the flavors to infuse.
- After 10 minutes, stir in the sliced red bell pepper, fish sauce, lime zest, and brown sugar.
- Gently add the chunks of fish to the pot. Let them simmer in the broth for 4-5 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook or stir too vigorously, as the fish will break apart.
- Turn off the heat. Remove the large lemongrass pieces if desired. Stir in the fresh lime juice and the 1/2 cup of chopped cilantro. Taste and adjust seasoning if necessary, adding more fish sauce for saltiness or lime juice for tartness.
- Ladle the hot soup into bowls. Garnish with additional fresh cilantro and serve immediately with lime wedges on the side for squeezing.
Notes
For a vegetarian version, substitute fish with tofu. Use fresh ingredients for best flavor.
