Prep Time:Description
A Zesty Start
Scale
Ingredients
- 450 g (1 lb) firm white Fish Fillets (such as basa, sole, cod, king fish, tilapia)
- 1 tablespoon vegetable Oil
- 1 Onion, finely chopped
- 2–3 cloves Garlic, minced
- 1-inch piece of fresh Ginger, grated
- 1 Red Bell Pepper, thinly sliced (Optional)
- 1–2 Thai red chilies, sliced (adjust to taste)
- 1 Tablespoon Fish Sauce or Light Soy Sauce
- 1 can full-fat Coconut Milk ( approximately 400 ml)
- 2 cups fish, chicken or vegetable Stock
- Zest and juice of 1 Lime
- 1 cup fresh Bok Choy (Optional)
- ¼ cup fresh green Peas (Optional)
- Salt to taste
- Fresh Cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions
- In a large pan, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic, grated ginger, sliced bell pepper, and Thai red chillies. Cook for another 2-3 minutes until fragrant.
- Stir in the fish or light soy sauce, followed by the coconut milk and fish fillet and the stock. Now, bring to a gentle simmer.
- Once the soup is simmering, add the lime zest and juice.
- Next add the fish fillet to the pan along with salt to taste. Cook over medium-low heat for about 5-7 minutes until the fish is opaque and breaks into flakes easily with a fork.
- Stir in the bok choy, green peas, bell pepper (if you are using any) and cook for an additional 2-3 minutes.
- Ladle the coconut lime fish soup into individual bowls and serve immediately. Top with fresh cilantro and lime wedges on the side.
Notes
You may substitute the fish with Chicken, prawn if you are not too fond of fish. Will taste equally good!
Nutrition
- Serving Size: 4