Coconut Lime Fish Soup (Print Version)

# Ingredients:

01 - 1 pound white fish fillets, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - 1 medium onion, chopped
04 - 3 cloves garlic, minced
05 - 1-inch piece of ginger, minced
06 - 1 red bell pepper, sliced
07 - 14 ounces coconut milk
08 - 2 cups fish stock or chicken broth
09 - 2 tablespoons fish sauce
10 - 2 limes, zest and juice
11 - 1 teaspoon sugar
12 - 1-2 red chilies, sliced
13 - 1 cup cherry tomatoes, halved
14 - Fresh cilantro, for garnish
15 - Fresh basil, for garnish

# Instructions:

01 - Heat vegetable oil in a pot and cook the onion until soft. Add garlic, ginger, and chilies. Stir and cook until fragrant.
02 - Pour in the coconut milk, fish stock, fish sauce, lime zest, lime juice, and sugar. Stir and bring to a gentle simmer.
03 - Add the red bell pepper and cherry tomatoes. Cook for 5-7 minutes until tender-crisp.
04 - Gently add the fish pieces into the soup. Simmer for 5-7 minutes or until the fish is just cooked through.
05 - Adjust seasoning to taste. Garnish with fresh cilantro and basil. Serve with lime wedges on the side.

# Notes:

01 - For a spicier soup, increase the number of red chilies or include chili seeds.

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