This Coconut Lime Fish Soup is a refreshing and vibrant dish that combines the richness of coconut milk with the tanginess of lime and a hint of heat from red chilies. The delicate white fish fillets are cooked in a flavorful broth with vegetables and garnished with fresh cilantro, making it a light yet satisfying meal. It’s perfect for a light dinner or to serve as a starter for a special occasion.

Ingredients:

• 1 lb (450g) white fish fillets (like cod, snapper, or halibut), cut into 1-inch pieces

• 1 tablespoon vegetable oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece of ginger, minced

• 1-2 red chilies, sliced (optional, for heat)

• 1 can (14 oz) coconut milk

• 4 cups fish stock (or chicken broth)

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon lime zest

• Juice of 2 limes

• 2 teaspoons sugar

• 1 cup cherry tomatoes, halved

• 1 red bell pepper, sliced

• 1/2 cup fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

• Salt and black pepper, to taste

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Instructions:

Step 1: Prepare the Soup Base

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until it softens and becomes translucent.

2. Add the minced garlic, ginger, and red chilies (if using) to the pot, and sauté for another 1-2 minutes until fragrant.

Step 2: Add the Liquids

1. Pour in the coconut milk, fish stock (or chicken broth), fish sauce, and soy sauce. Stir to combine.

2. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld together.

Step 3: Add the Vegetables

1. Add the lime zest, lime juice, sugar, cherry tomatoes, and red bell pepper to the soup. Stir to combine, then simmer for another 5-7 minutes, allowing the vegetables to soften and the soup to become aromatic.

Step 4: Cook the Fish

1. Add the white fish pieces to the pot, stirring gently to ensure the fish is submerged in the broth.

2. Simmer the soup for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Step 5: Season and Serve

1. Taste the soup and adjust the seasoning with salt and black pepper as needed. If you like more acidity, you can add extra lime juice.

2. Ladle the soup into bowls and garnish with freshly chopped cilantro.

3. Serve with lime wedges on the side for an extra burst of freshness.

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Tips for the Best Coconut Lime Fish Soup:

• Fish Options: Choose firm white fish fillets like cod, snapper, or halibut for the best texture in the soup. Avoid delicate fish that may fall apart too easily.

• Adjust the Heat: For a spicier soup, add more red chilies or a pinch of chili flakes to the broth.

• Vegetable Add-ins: You can add other vegetables like carrots, mushrooms, or zucchini for additional flavor and texture.

• Broth Substitution: If you don’t have fish stock, chicken broth works as a great alternative, but fish stock will provide a richer, more authentic taste.

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Why You’ll Love This Recipe:

This Coconut Lime Fish Soup is light, flavorful, and bursting with vibrant tropical flavors. The creamy coconut milk perfectly balances the acidity of lime and the subtle heat from the chilies, making each spoonful a refreshing delight. It’s a quick and easy recipe that can be made in under 30 minutes, yet it feels like a gourmet meal.

Serving Suggestions:

Serve this soup with a side of crusty bread to soak up the delicious broth, or enjoy it with steamed rice for a more filling meal. A chilled white wine, such as Sauvignon Blanc or a crisp Pinot Grigio, pairs beautifully with the freshness of the lime and coconut.

Enjoy this aromatic and refreshing Coconut Lime Fish Soup that transports you to a tropical paradise with every bite!