Coconut Lime Fish Soup (Print Version)

# Ingredients:

→ Protein

01 - 680 grams white fish fillets (such as cod, halibut, or tilapia)

→ Aromatics and Spices

02 - 30 ml olive oil
03 - 1 medium yellow onion, finely diced
04 - 4 cloves garlic, minced
05 - 2.5 cm piece of fresh ginger, finely grated
06 - 15-30 ml red curry paste, to taste

→ Liquids and Seasoning

07 - 400 ml can full-fat coconut milk
08 - 960 ml chicken or vegetable broth
09 - 30 ml fish sauce
10 - Juice from 2 fresh limes
11 - Sea salt and freshly ground black pepper, to taste

→ Garnish

12 - 60 ml fresh cilantro, roughly chopped
13 - Lime wedges, for serving

# Instructions:

01 - Gently pat the fish fillets dry with paper towels. Season generously with sea salt and freshly ground black pepper on all sides.
02 - Heat 30 ml of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for 3 to 4 minutes until softened and translucent.
03 - Introduce the minced garlic, grated ginger, and red curry paste to the pot. Stir continuously for 1 minute until highly fragrant, taking care not to burn the garlic.
04 - Pour in the 400 ml can of full-fat coconut milk and 960 ml of broth. Use a wooden spoon to scrape any browned bits from the bottom of the pot, incorporating them into the liquid to deglaze.
05 - Increase heat slightly and bring the broth to a gentle simmer, ensuring it does not boil vigorously.
06 - Carefully lower the seasoned fish fillets into the simmering broth. Partially cover the pot and allow the fish to gently poach for 8 to 10 minutes, or until the fish is opaque throughout and flakes easily with a fork. Periodically spoon the hot broth over the fish to ensure even cooking.
07 - Stir in the 30 ml of fish sauce and the fresh lime juice. Taste the soup and adjust seasoning with additional salt, pepper, or lime juice as desired to achieve a balanced flavor profile.
08 - Ladle the hot soup into individual serving bowls. Garnish each portion generously with fresh cilantro and serve immediately with fresh lime wedges on the side.

# Notes:

01 - This soup is naturally dairy-free, making it an excellent choice for individuals with dairy intolerances.
02 - Rich in protein and beneficial omega-3 fatty acids from the white fish, this dish offers a nutritious meal option.
03 - For a complete meal, serve this fragrant soup alongside steamed jasmine rice or a slice of crusty bread.
04 - The flavors of the soup tend to deepen and meld further upon resting, making it an ideal candidate for meal prepping and enjoying as leftovers.
05 - Adapt this dish by substituting white fish with shrimp or firm tofu for alternative protein sources. For a soy-free alternative to fish sauce, consider a dash of tamari with an extra squeeze of lime. Frozen fish can be used, provided it is fully thawed prior to preparation.
06 - Customize the heat level of your soup by adjusting the quantity of red curry paste used; begin with 15 ml and add more to preference.
07 - Experiment with other aromatic herbs such as fresh Thai basil leaves or a few thin slices of red chili for an enhanced flavor and aroma.

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