Coconut Lime Fish Soup

Step 1: Prepare the Fish
Begin by cutting the fish fillets into bite-sized pieces. If your fish has skin or bones, carefully remove them before cutting. Set the fish aside.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened and translucent.
Add the minced garlic and grated ginger, sautéing for another 1-2 minutes until fragrant.
Stir in the diced red bell pepper and cook for an additional 2-3 minutes, allowing the vegetables to soften.
Step 3: Add the Liquids and Spices
Pour in the coconut milk, fish stock (or vegetable broth), and water. Stir to combine.
Add the ground turmeric, cumin, and chili flakes (if using). Stir well and bring the soup to a simmer over medium heat.
Once the soup is simmering, reduce the heat to low and let it gently cook for about 10 minutes, allowing the flavors to meld together.
Step 4: Add the Fish and Cook
Gently add the fish pieces to the soup, stirring carefully to avoid breaking up the fish. Continue simmering for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Taste the soup and season with salt, pepper, and additional lime juice as needed. For a deeper flavor, you can add a bit more lime zest as well.
Step 5: Garnish and Serve
Ladle the soup into bowls, ensuring each serving has plenty of fish and vegetables.
Garnish with fresh cilantro or basil for a burst of color and freshness.
Serve with lime wedges on the side, so guests can add more lime to taste.
You can also serve the soup with a slice of crusty bread or a bowl of steamed rice for a more hearty meal.
Tips for Making Perfect Coconut Lime Fish Soup
Choosing the Right Fish: For the best results, use firm, white fish fillets that will hold up well in the soup. Cod, tilapia, snapper, or haddock are all great options.

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