Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. 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.
3. 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.
4. Once the soup is simmering, add the lime zest and juice.
5. 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.
6. Stir in the bok choy, green peas, bell pepper (if you are using any) and cook for an additional 2-3 minutes.
7. Ladle the coconut lime fish soup into individual bowls and serve immediately. Top with fresh cilantro and lime wedges on the side.