Coconut Lime Fish Soup with Ginger and Cilantro
This light, fragrant soup gently poaches chunks of white fish in a coconut milk broth flavored with ginger, garlic and lime. Bell pepper adds sweetness and color, and fresh cilantro brightens every bowl. Serve it on its own or over steamed rice for a comforting weeknight meal.
Preparation Steps
Heat the oil in a large pot over medium heat. Cook the onion for 4 to 5 minutes, stirring, until soft and translucent.
Add the garlic, ginger and bell pepper and cook for 2 minutes more, until fragrant.
Pour in the coconut milk and broth, add the fish sauce if using, and bring to a gentle simmer. Cook for 5 minutes so the flavors blend.
Season the fish lightly with salt and slip it into the simmering broth. Cook gently, without stirring too much, for 4 to 5 minutes, until the fish is opaque and flakes easily.
Take the pot off the heat and stir in the lime zest and juice. Taste and add salt, pepper or more lime as needed.
Ladle into bowls, scatter with cilantro and serve with lime wedges and rice if you like.
Tips & Variations
- Keep the soup at a gentle simmer once the coconut milk is in; a hard boil can make it separate and break up the fish.
- Add shrimp with the fish, or stir in a teaspoon of red curry paste with the garlic for more heat.
- Refrigerate leftovers for up to 2 days and reheat gently until steaming, without boiling.
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