Ingredients
1 lb (450 g) white fish fillets (such as cod, tilapia, or haddock), cut into bite-sized pieces
1 can (14 oz) coconut milk
4 cups fish broth (or vegetable broth)
1 tbsp coconut oil (or olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 red bell pepper, diced
1 medium carrot, diced
1–2 small potatoes, peeled and diced
1–2 tbsp fish sauce (optional, for added depth)
Zest and juice of 1 lime
1/2 tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
Fresh cilantro or green onions, chopped (for garnish)
Lime wedges, for serving
Instructions
Sauté the Aromatics:
Heat the coconut oil in a large pot over medium heat.
Add the onion and sauté until softened, about 4-5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add Vegetables and Broth:
Add the bell pepper, carrot, and potatoes to the pot. Sauté for 3-4 minutes to soften slightly.
Pour in the fish broth and coconut milk, stirring to combine. Bring to a gentle simmer.
Cook the Fish:
Let the soup simmer for 10-12 minutes, or until the potatoes are tender.
Gently add the fish pieces to the pot, stirring gently. Let the soup simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Kcal: 250-300 (per serving)
Servings: 4-6