Description
A delightful and comforting fish soup featuring creamy coconut milk and zesty lime.
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 lbs 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, but 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.
- Stir in the sliced red bell pepper, fish sauce, lime zest, and brown sugar.
- Gently add the chunks of fish to the pot, and let them simmer in the broth for 4-5 minutes, or until the fish is opaque and flakes easily with a fork.
- Turn off the heat and remove the large lemongrass pieces if desired.
- Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if necessary.
- Ladle the hot soup into bowls, garnish with additional fresh cilantro, and serve immediately with lime wedges on the side.
Notes
This soup pairs beautifully with a simple green salad or coconut rice. Store leftovers in an airtight container for up to three days.
