Spicy Coconut Fish Soup with Lemongrass 🌶️🥥🐟
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
1 lb firm white fish (like cod or tilapia), cut into chunks
1 can (14 oz) coconut milk
2 cups fish or vegetable broth
2 stalks lemongrass, trimmed and smashed
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red chili pepper, sliced (adjust to taste)
1 cup cherry tomatoes, halved
1 tablespoon fish sauce (optional)
Juice of 1 lime
Fresh cilantro for garnish
Salt to taste
2 tablespoons vegetable oil
Instructions
Sauté Aromatics
Heat Oil: In a large pot, heat the vegetable oil over medium heat.
Cook Garlic and Ginger: Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
Add Lemongrass and Chili: Stir in the smashed lemongrass and sliced chili pepper. Cook for another 2 minutes.
Add Liquids and Simmer
Pour in Broth and Coconut Milk: Add the fish or vegetable broth and coconut milk. Stir to combine.
Simmer: Bring the mixture to a gentle simmer. Add the cherry tomatoes and fish sauce (if using). Simmer for about 5 minutes.
Cook the Fish
Add Fish: Gently add the fish chunks to the pot. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Finish and Serve
Season and Garnish: Remove the lemongrass stalks. Stir in lime juice and season with salt to taste.
Serve: Ladle the soup into bowls, garnishing with fresh cilantro.
Tips and Variations
Add Vegetables: Include vegetables like spinach or bell peppers for added nutrition.
Make it Creamy: For a richer soup, add an additional splash of coconut milk before serving.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your Spicy Coconut Fish Soup with Lemongrass!