Ingredients
- Firm white fish (cod or tilapia) or shrimp
- 1 can of coconut milk
- 2 cloves of garlic, minced
- 1 inch ginger, minced
- 1 onion, finely chopped
- 4 cups fish or vegetable broth
- 1 bell pepper, diced
- 1 cup cherry tomatoes, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lime
- Fresh chili or chili flakes (to taste)
Instructions
- Heat oil in a skillet over medium heat. Add minced garlic, ginger, and chopped onion; sauté for 2-3 minutes until fragrant.
- Add diced bell peppers and cherry tomatoes; cook for another 5 minutes until softened.
- Pour in fish or vegetable broth and let simmer. Season with salt and pepper to taste.
- Stir in coconut milk, keeping the heat on low to let the flavors meld.
- Add fish fillets, cover the pot, and cook for 5-7 minutes until fish is tender and flaky.
- Stir in lime juice and chopped herbs just before serving. Taste and adjust seasoning if needed.
- Ladle soup into bowls and garnish with extra herbs and lime wedges.
Notes
This recipe is flexible; feel free to substitute ingredients based on availability. Add any seasonal veggies to enhance flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Tropical
- Diet: Seafood