Description
A vibrant and fragrant soup combining tender white fish, creamy coconut milk, and zesty lime, perfect for a light and refreshing meal.
Ingredients
Scale
- 1 lb white fish (cod, snapper, or halibut)
- 2 cups coconut milk
- 2 tbsp fish sauce
- 1 onion, diced
- 1 bell pepper, diced
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 limes (juice and zest)
- 1 tbsp olive oil
- 1 tsp red pepper flakes
- Fresh cilantro and basil for garnish
- Salt and pepper to taste
Instructions
- Season the fish pieces with salt and pepper. Set aside.
- In a large pot, heat olive oil over medium heat. Add onions, garlic, and ginger, sautéing until fragrant.
- Stir in the bell peppers and tomatoes, cooking until they soften.
- Add the coconut milk and fish sauce, stirring to combine. Bring to a simmer.
- Gently add the fish pieces to the pot. Simmer until the fish is cooked through, about 5-7 minutes.
- Stir in the lime juice and zest. Adjust seasoning with salt and pepper.
- Ladle the soup into bowls, garnishing with fresh cilantro and basil.
Notes
- Leftover soup can be stored in the refrigerator for up to 2 days.
- For extra flavor, consider adding lime leaves or more vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5 g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 20 g
- Cholesterol: 55 mg