Coconut Lime Fish Soup

For the Soup:
1 lb (450g) white fish fillets (such as cod, tilapia, or snapper)
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 red bell pepper, diced
1 can (14 oz) coconut milk (full-fat for a creamier texture)
2 cups fish stock or vegetable broth
1 cup water
1-2 limes (for zest and juice)
1 teaspoon ground turmeric (optional, for color and flavor)
1/2 teaspoon ground cumin
1/4 teaspoon chili flakes or fresh chopped chili (optional, for heat)
Salt and pepper, to taste
Fresh cilantro or basil, for garnish
For Serving:
Fresh lime wedges
Crusty bread (optional)
Steamed rice (optional)

Kitchen Equipment
Large pot or Dutch oven (for cooking the soup)
Sharp knife and cutting board
Zester or grater (for lime zest and ginger)
Soup ladle
Stirring spoon
Bowl for serving
Strainer (optional, for removing bones or skin from the fish)
How to Make Coconut Lime Fish Soup
This recipe is quick and easy, perfect for busy weeknights or a weekend meal. Follow these simple steps to create a bowl of delicious Coconut Lime Fish Soup.

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