Lime fish soup with coriander
Ingredients:
For the soup base:
1 lb (450 g) of white fish fillets (such as cod or tilapia), cut into bite-sized pieces
1 tablespoon of olive oil
1 medium onion, diced
2 cloves of minced garlic
1 tablespoon of grated fresh ginger
1 red pepper, diced
2 cups of fish or vegetable broth
1 can (14 oz) of coconut milk
1 tablespoon of fish sauce
1 teaspoon of lime zest
1 teaspoon of ground turmeric
1/2 teaspoon of chili flakes (optional, for heat)
Salt and freshly ground black pepper to taste
For filling:
1/4 cup of fresh coriander, chopped
1 tablespoon of fresh lime juice
Lime corners to serve
Instructions:
Prepare the soup:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it is softened.
Stir the chopped garlic and grated ginger, cooking for another 1-2 minutes until it perfumes
Add the red pepper and cook for 2 minutes, stirring occasionally.
Add liquids and spices:
Pour in the fish stock and coconut milk while stirring to combine.
Add the fish sauce, lime zest, turmeric and chili flakes (Bring the soup to simmer gently, cooking for about 5 minutes to allow the flavors to blend together.
Cook the fish:
Gently add the pieces of fish to the pot, stirring carefully to avoid breaking the fillets. Let the fish cook for 5-7 minutes, or until it is completely cooked and flake.
Season the soup:
Taste the soup and adjust the seasoning with salt and pepper if necessary. Stir the fresh lime juice.
Serve:
Put the soup in bowls and garnish with fresh coriander and extra lime wedges on the side.
Service suggestions:
Serve this light and tasty coconut and lime fish soup with a crispy bread side dish or on a bed of steamed rice for a full meal.
Enjoy the tropical flavors of this soothing soup, with the richness of coconut and the freshness of lime and coriander!