Ingredients

• 1 lb (450 g) white fish fillets (cod, snapper, or halibut), cut into 1-inch pieces

• 1 tablespoon vegetable oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece fresh ginger, minced

• 1–2 red chilies, sliced (optional)

• 1 can (14 oz / 400 ml) coconut milk

• 4 cups fish stock or chicken broth

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon lime zest

• Juice of 2 limes

• 2 teaspoons sugar

• 1 cup cherry tomatoes, halved

• 1 red bell pepper, sliced

• Salt and black pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

Instructions

1.  Sauté the aromatics

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the

garlic, ginger, and sliced chilies, and sauté for another 1 minute until fragrant.

2.  Build the broth

Pour in the fish stock and coconut milk, stirring well to combine. Add the fish sauce, soy sauce, sugar, and lime zest. Bring the soup to a gentle

simmer.

3.  Add vegetables

Stir in the cherry tomatoes and sliced red bell pepper. Simmer for 3–5 minutes until the vegetables are slightly tender but still vibrant.

4.  Cook the fish

Gently add the fish pieces to the soup. Simmer for 3–4 minutes, or until the fish is just cooked through and flakes easily. Avoid boiling to keep

the fish tender.

5.  Finish with lime

Turn off the heat and stir in the fresh lime juice. Taste and adjust seasoning with salt and black pepper as needed.

6.  Serve

Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with lime wedges on the side.

Tips

• Use firm white fish to prevent it from breaking apart.

• For extra depth, add a splash of coconut cream before serving.

• Adjust chilies and lime juice to balance heat and acidity.

Light, fragrant, and comforting - this Coconut Lime Fish Soup is perfect for a fresh, tropical-inspired meal.