Ingredients
Scale
- 1 lb white fish fillets (such as cod, tilapia, or snapper)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 can (14 oz) coconut milk
- 2 cups fish or vegetable broth
- 1 tablespoon fish sauce
- Juice of 2 limes
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- Rinse the fish fillets under cold water, pat dry with paper towels, and cut into bite-sized pieces. Season lightly with salt and pepper.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes.
- Add the diced red bell pepper and cook for another 3-4 minutes until softened.
- Pour in the coconut milk and fish or vegetable broth, stirring to combine. Add fish sauce, lime juice, brown sugar, ground cumin, turmeric powder, and red pepper flakes. Bring to a gentle simmer and let it cook for about 10 minutes.
- Carefully add the seasoned fish pieces to the pot, gently stirring to submerge them. Cook for 5-7 minutes until the fish is opaque and flakes easily.
- Taste the soup and adjust seasoning as needed. Remove from heat and ladle into bowls. Garnish with fresh cilantro.
- Serve hot with lime wedges on the side. This soup pairs well with crusty bread or over steamed rice.
Notes
- Customize the soup by adding vegetables like spinach, kale, or snap peas for extra nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes