Cut the white fish into bite-sized pieces and set aside.
Juice and zest the limes, keeping them separate.
Finely chop the garlic, grate the ginger, and dice the onion.
Step 2: Sauté Aromatics
Heat 1 tbsp of oil in a large pot over medium heat.
Add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
If using red chilies, stir them in for a slight kick of heat.
Step 3: Build the Broth
Pour in the coconut milk and vegetable or fish stock, stirring to combine.
Add the lime juice, zest, and fish sauce for that signature tangy, umami flavor.
Bring the mixture to a gentle simmer over medium heat.
Step 4: Cook the Fish
Gently add the fish pieces to the simmering broth.
Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
Taste the soup and adjust the seasoning with salt, pepper, or extra lime juice, if needed.
Step 5: Serve and Garnish
Ladle the soup into bowls, ensuring each serving gets plenty of fish and broth.
Garnish with fresh cilantro or parsley, green onions, and a wedge of lime for an extra burst of freshness.
Optional Additions
Rice Noodles: Cook separately and add to the bowl before ladling in the soup for a heartier meal.
Vegetables: Add baby spinach, bok choy, or mushrooms for extra nutrition and texture.
Spice Boost: Add a splash of sriracha or a sprinkle of red chili flakes for more heat.
Nutritional Information (Per Serving):
Calories: ~280 kcal
Protein: ~25g
Carbs: ~8g
Fat: ~18g
Tips for the Perfect Soup
Fish Choice: Opt for firm white fish that holds its shape well during cooking.
Coconut Milk: Use full-fat coconut milk for a richer soup or light coconut milk for a healthier option.
Storage: This soup is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
