Ingredients
- Fresh Fish (such as cod or snapper)
- Coconut Milk
- Fresh Garlic
- Grated Ginger
- Finely Chopped Lemongrass
- Fish Broth (or vegetable broth)
- Sliced Carrots
- Sliced Bell Peppers
- Bok Choy (or other vegetables)
- Cilantro
- Thai Basil
- Lime
- Chili (fresh or paste)
Instructions
- In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic, grated ginger, and finely chopped lemongrass. Sauté until fragrant—about 2 minutes.
- Pour in the fish broth and coconut milk slowly. Stir well to combine, and allow the mixture to simmer for about 5–10 minutes.
- Add sliced carrots, bell peppers, and any other veggies you’d like. Allow them to cook until slightly tender, approximately 5 minutes.
- Gently add your fish of choice, and simmer until cooked through, about 7–10 minutes.
- Squeeze fresh lime juice into the pot, and toss in a handful of chopped cilantro and Thai basil. Adjust salt and pepper as needed.
- Ladle the soup into warm bowls, and garnish with extra herbs. Serve immediately.
Notes
For a vegetarian version, substitute the fish with tofu and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Tropical
- Diet: Pescatarian