Thai Coconut Fish Soup

Here’s a flavorful recipe for Thai Coconut Fish Soup

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🐟 Thai Coconut Fish Soup

INGREDIENTS:

• 1 lb (450 g) white fish fillets (cod, halibut, or sea bass), cut into chunks
• 1 tbsp coconut oil (or vegetable oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (adjust to spice level)
• 3 cups chicken or vegetable broth
• 1 can (14 oz / 400 ml) coconut milk
• 2 tbsp fish sauce
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1–2 tbsp lime juice (to taste)
• 1 red chili, sliced (optional for extra heat)
• 1 cup fresh spinach or bok choy (optional)
• Fresh basil or cilantro for garnish

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INSTRUCTIONS:

1. Sauté Aromatics
   • Heat coconut oil in a large pot over medium heat.
   • Add onion, garlic, and ginger. Sauté until fragrant (about 2 minutes).
2. Build the Broth
   • Stir in the red curry paste and cook for 1 minute.
   • Add broth, coconut milk, fish sauce, and soy sauce. Bring to a gentle simmer.
3. Cook the Fish
   • Add fish chunks and simmer gently for 6–8 minutes until fish is cooked through and flakes easily.
   • If using spinach or bok choy, stir it in during the last 2 minutes of cooking.
4. Finish & Serve
   • Stir in lime juice and taste—adjust with more fish sauce, soy sauce, or lime if needed.
   • Ladle into bowls and garnish with fresh basil or cilantro and sliced chili.
   • Serve hot with steamed jasmine rice or enjoy on its own.