Instructions:
Sauté the Aromatics:
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Add Vegetables:
Add the sliced red bell pepper and cook for 2–3 minutes until slightly tender.
Build the Broth:
Pour in the coconut milk and broth, stirring well to combine. Add lime juice, lime zest, fish sauce (if using), chili flakes, salt, and pepper. Bring to a gentle simmer.
Cook the Fish:
Add the fish chunks and cherry tomatoes to the pot. Simmer for 8–10 minutes, or until the fish is cooked through and flakes easily with a fork.
Finish and Serve:
Taste and adjust seasoning if needed. Stir in fresh cilantro. Serve hot over rice or noodles if desired, and garnish with extra lime zest and herbs.
Tips:
Fish Choice: Use firm white fish like cod or snapper to prevent it from falling apart in the soup.
Creaminess: For a richer soup, add an extra splash of coconut milk at the end.
Spice Level: Adjust chili flakes to your preference or add fresh chili for more heat.
Extra Flavor: A squeeze of fresh lime just before serving enhances the freshness.
Enjoy your warm, creamy, and zesty Coconut Lime Fish Soup!
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