Coconut Lime Fish Soup

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Difficulty: Easy

• Yields: 4-6 servings

Ingredients:

• 2 tsp coconut oil or vegetable oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 stalk lemongrass, pale part only, bruised and minced

• 1 red bell pepper, seeded and diced

• 1 tbsp red curry paste (optional, for a spicy kick)

• 4 cups fish stock or vegetable stock

• 1 (13.5 oz) can full-fat coconut milk

• 1 lb cod or other flaky white fish, cut into 1-inch chunks

• 2 tbsp fish sauce

• 2 tbsp brown sugar, or to taste

• Juice of 2 limes, or to taste

• Salt and freshly ground black pepper, to taste

Optional Garnishes:

• Fresh cilantro leaves

• Lime wedges

• Sliced red chili pepper

Equipment:

• Soup pot or Dutch oven

• Cutting board

• Knife

• Measuring cups and spoons

• Citrus juicer

Instructions:

1. Sauté the aromatics: Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion, garlic, ginger, and lemongrass and cook, stirring frequently, until softened and fragrant, about 3 minutes.

2. Add the bell pepper and curry paste: Stir in the diced red bell pepper and red curry paste (if using) and cook for an additional minute.

3. Simmer the soup: Pour in the fish stock and coconut milk and bring the mixture to a simmer. Reduce the heat to low and let the soup simmer gently for 10 minutes, allowing the flavors to meld.

4. Cook the fish: Add the fish chunks to the soup and cook, stirring occasionally, until the fish is cooked through and flakes easily with a fork, about 5 minutes.

5. Season the soup: Stir in the fish sauce, brown sugar, and lime juice. Taste the soup and add more salt, pepper, brown sugar, or lime juice as needed.

6. Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves, lime wedges, and sliced red chili pepper (if using).

Tips for Perfectly Flavorful Coconut Lime Fish Soup:

• Use fresh aromatics: For the best flavor, use fresh ginger, garlic, and lemongrass.

• Bruise the lemongrass: Bruising the lemongrass stalk releases its flavorful oils.

• Adjust the spice level: You can control the heat level of the soup by adjusting the amount of red curry paste you use.

• Don’t overcook the fish: Fish cooks very quickly, so be careful not to overcook it.

• Taste and adjust seasoning: Be sure to taste the soup before serving and adjust the seasoning as needed.

Coconut Lime Fish Soup Nutrition Information:

• Serving size: 1 1/2 cups

• Calories: 450

• Total Fat: 30g

• Saturated Fat: 25g

• Cholesterol: 50mg

• Sodium: 1200mg

• Total Carbohydrates: 15g

• Dietary Fiber: 3g

• Sugars: 8g

• Protein: 30g

• Vitamin A: 10%

• Vitamin C: 50%

• Calcium: 4%

• Iron: 10%