Creamy Coconut Lime Fish Soup

• porsi: Serves four
• total waktu: 17 minutes

Bahan-bahan

For the soup:

One pound of skinless white fish such as halibut, snapper, or sole, cut into chunks

One can of full-fat coconut milk

Juice and zest of two limes

Three cloves of garlic, minced

One small piece of fresh ginger, peeled and grated

Two cups of seafood or vegetable broth

One medium leek, white part only, thinly sliced

One small sweet red pepper, diced

One tablespoon soy sauce

One tablespoon avocado oil or sunflower oil

Salt and ground white pepper to taste

For garnish:

Fresh basil or mint, chopped

Sliced scallions

Lime wedges

Petunjuk

Step One – Prep the ingredients:

Juice and zest the limes. Prepare the fish by cutting it into bite-sized pieces. Slice the leek and dice the red pepper. Mince the garlic and grate the ginger.

Step Two – Cook the vegetables:

In a large pot, heat the oil over medium heat. Add the sliced leek and red pepper. Cook for three to four minutes until softened. Stir in the garlic and ginger and cook for one additional minute until fragrant.

Step Three – Build the broth:

Pour in the broth and bring it to a gentle simmer. Stir in the coconut milk, lime juice, lime zest, and soy sauce. Let the soup simmer on low heat for five minutes to allow the flavors to combine. Season lightly with salt and white pepper.

Step Four – Add the fish:

Add the fish to the pot and cook for six to eight minutes or until the fish is opaque and flakes easily with a spoon. Avoid stirring too much to keep the fish intact.

Step Five – Taste and adjust:

Taste the soup and adjust the seasoning with more lime juice or salt if desired.

Step Six – Serve:

Ladle the soup into bowls and top with chopped herbs and sliced scallions. Serve with a lime wedge on the side for a burst of citrus flavor.

This soup is light yet rich, perfect on its own or served with jasmine rice or steamed greens. Let me know if you would like a spicier version or a vegetarian twist.