Coconut Lime Fish Soup (Print Version)

# Ingredients:

→ Protein

01 - 1 pound white fish fillets (cod or tilapia), cut into bite-sized pieces

→ Base Ingredients

02 - 1 tablespoon olive oil
03 - 1 onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 tablespoon ginger, grated
06 - 1 red bell pepper, sliced
07 - 1 can (14 oz) coconut milk
08 - 2 cups fish or chicken broth

→ Seasonings

09 - 3 tablespoons lime juice
10 - 1 tablespoon fish sauce
11 - 1 teaspoon sugar
12 - Salt and pepper to taste

→ Garnish

13 - 1/4 cup fresh cilantro, chopped
14 - Lime wedges for serving

# Instructions:

01 - Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
02 - Stir in the garlic and ginger, cooking for another minute until fragrant.
03 - Add the red bell pepper and cook for an additional 3-4 minutes until softened.
04 - Pour in the coconut milk and broth, stirring to combine.
05 - Bring the mixture to a simmer before adding the lime juice, fish sauce, and sugar. Season with salt and pepper to taste.
06 - Gently add the fish pieces to the soup. Simmer for 5-7 minutes until the fish is cooked through.
07 - Remove the pot from heat and stir in the fresh cilantro.
08 - Serve the soup hot, garnished with lime wedges.

# Notes:

01 - For best results, use fresh fish rather than frozen for better texture and flavor.
02 - This soup can be made ahead and reheated gently without overcooking the fish.

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