Ingredients:
– 4 white fish fillets (such as cod or tilapia), cut into chunks
– 1 can (400ml) coconut milk
– 2 cups fish stock or water
– 1 lime, juiced and zest
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup cherry tomatoes, halved
– 1 teaspoon fresh ginger, grated
– 1 tablespoon fresh cilantro, chopped (for garnish)
– Salt and pepper, to taste
– 1/2 teaspoon chili flakes (optional)
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper. Sauté for about 5 minutes until softened.
2. Add the fish stock or water, coconut milk, lime juice, and zest. Stir to combine.
3. Bring the soup to a simmer and cook for about 10 minutes.
4. Add the fish fillets, cherry tomatoes, and ginger. Season with salt, pepper, and chili flakes (if using). Let cook for another 5-7 minutes, or until the fish is cooked through.
5. Remove from heat, garnish with fresh cilantro, and serve hot.
Enjoy the creamy and zesty flavors of this delightful soup! 😋
