Ingredients
- 1 tbsp olive oil or coconut oil 🛢️
- 1 small onion, diced 🧅
- 2 cloves garlic, minced 🧄
- 1-inch piece fresh ginger, grated 🌱
- 1 red chili or pinch of chili flakes (optional for heat) 🌶️
- 1 can coconut milk (14 oz) 🥥
- 2 cups fish or vegetable broth 🥣
- Juice of 1–2 limes 🍋
- 1 lb white fish (cod, halibut, or tilapia), cut into chunks 🐟
- Salt and pepper to taste 🧂
- Fresh cilantro or parsley for garnish 🌿
- Lime slices for serving 🍋
Instructions
In a pot, heat oil. Cook onion until soft (5 minutes), add garlic, ginger, and chili. Sauté 1 minute until fragrant.
Stir in coconut milk and broth. Simmer gently for 10 minutes to meld flavors.
Add fish pieces to the simmering soup. Cook 5-7 minutes, until fish is opaque and flaky.
Stir in lime juice, season with salt and pepper to taste.
Ladle into bowls, top with cilantro and lime slices. Enjoy hot with crusty bread or rice.
Notes
Flavor Variations & Add-Ons 🧑🍳✨
- Veggie Boost: Add spinach, mushrooms, or bell peppers 🥬🍄
- Spicy Kick: Use Thai red curry paste or extra chili 🌶️
- Seafood Mix: Include shrimp or scallops for variety 🍤
- Grain Base: Serve over jasmine rice or rice noodles 🍚