Ingredients
Scale
- 1 lb white fish fillets (such as cod or tilapia), cut into chunks
- 1 can (13.5 oz) coconut milk
- 2 cups fish or vegetable broth
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 red chili, sliced (optional)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 stalk lemongrass, bruised
- 1 tbsp coconut oil
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat coconut oil in a pot over medium heat.
- Add onion, garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant.
- Pour in coconut milk and broth. Bring to a simmer.
- Add fish sauce, lime juice, and chili. Simmer for 5 minutes.
- Gently place fish chunks and cherry tomatoes into the pot. Cook for 4-5 minutes until fish is opaque.
- Remove lemongrass and discard.
- Ladle into bowls and garnish with cilantro and lime wedges. Serve hot.
Notes
- Use firm white fish for best results.
- Adjust chili for spiciness to taste.
- Replace fish with shrimp or tofu for variation.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 45mg