Ingredients

For the Soup:

• 1 lb white fish fillets (such as cod or halibut), cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 4 cups fish or vegetable broth
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tbsp sugar
• 1-2 Thai bird chilies, sliced (optional, for heat)
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach or kale
• Salt and pepper, to taste

For Garnish:

• Fresh cilantro, chopped
• Lime wedges
• Thinly sliced green onions

Instructions

1. Prepare the Ingredients:
   • Cut the white fish fillets into bite-sized pieces and set aside.
   • Finely chop the onion, mince the garlic, and grate the ginger.
   • Slice the red bell pepper and halve the cherry tomatoes.
   • Wash and prepare the spinach or kale.
2. Sauté the Aromatics:
   • In a large pot, heat 1 tablespoon of olive oil over medium heat.
   • Add the finely chopped onion and sauté until it turns translucent, around 4-5 minutes.
   • Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add Bell Pepper and Coconut Milk:
   • Add the sliced red bell pepper to the pot, stirring for about 2 minutes to slightly soften.
   • Pour in the can of coconut milk, stirring to combine with the aromatics and bell pepper.
4. Add Broth and Seasonings:
   • Pour in the fish or vegetable broth, then add the fish sauce, soy sauce, lime zest, lime juice, and sugar.
   • Stir well to combine and bring the mixture to a simmer.
5. Introduce Heat and Vegetables:
   • For a spicy kick, add the Thai bird chilies. Adjust the amount to your heat preference or omit if desired.
   • Add the halved cherry tomatoes and baby spinach (or kale) to the soup.
6. Add Fish and Simmer:
   • Carefully place the fish pieces into the simmering soup, making sure they’re fully submerged.
   • Cook for about 5-7 minutes or until the fish is opaque and flakes easily with a fork.
   • Taste the soup and season with salt and pepper to your liking.
7. Serve and Garnish:
   • Ladle the soup into bowls and garnish with fresh chopped cilantro, lime wedges, and thinly sliced green onions.
   • Enjoy with warm crusty bread or steamed jasmine rice.

Nutritional Information (Approximate per Serving):

• Calories: 220-250 kcal
• Protein: 20g
• Fat: 10g
• Carbohydrates: 15g
• Fiber: 3g
• Sodium: 800mg
• Vitamin C: 60% DV
• Calcium: 8% DV
• Iron: 10% DV

Note: Nutritional values may vary based on ingredient brands and portion sizes.

Frequently Asked Questions (FAQs)

Q1: Can I use a different type of fish for this soup?

• Yes! You can substitute with other firm white fish like haddock, tilapia, or sea bass. Just make sure it holds up well in soup without disintegrating.

Q2: Is there a vegetarian version of this recipe?

• Absolutely! Simply replace the fish with firm tofu cubes or a mix of vegetables like mushrooms and zucchini. Use vegetable broth instead of fish broth.

Q3: Can I make this soup less spicy?

• Certainly. Omit the Thai bird chilies for a milder version. You can always add a few chili flakes or serve with a small amount of chili oil for those who like some spice.

Q4: Can I prepare this soup in advance?

• While it’s best served fresh, you can make the soup (minus the fish) up to a day in advance. Add the fish just before reheating to prevent overcooking.

Helpful Tips for Making Thai-Inspired Coconut Fish Soup

• Fish Selection: Opt for fresh, high-quality white fish. Firm fish varieties like cod, halibut, or snapper hold up well during simmering, maintaining their shape and texture.
• Adjusting Flavors: Thai flavors are all about balance—salt, sweet, sour, and spicy. Adjust these components to your preference. Add more lime juice for tartness, or a dash more fish sauce if you want a stronger umami flavor.
• Enhance with Herbs: Fresh cilantro and basil make excellent additions. Thai basil, if available, adds a unique aromatic quality that complements the coconut broth beautifully.
• Texture Variations: Feel free to add other crunchy vegetables like bean sprouts or bamboo shoots, which add contrasting textures to the soft fish.

Storage Tips

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 2 days. The flavors tend to meld and become more complex with time.
• Freezing: To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. When reheating, avoid overcooking the fish; add fresh greens, as spinach or kale may wilt during reheating.
• Reheating: Reheat gently on the stovetop over low heat to preserve the texture of the fish. Stir occasionally to prevent the coconut milk from separating.

Conclusion

This Thai-Inspired Coconut Fish Soup is a comforting yet exotic dish that showcases the bold, fresh flavors of Thai cuisine. It’s simple to make and versatile, allowing for adjustments to suit different palates and dietary preferences. Perfect for a cozy dinner or an impressive appetizer, this soup brings a taste of Thailand to your table with each spoonful. The combination of tender fish, rich coconut broth, and fragrant spices makes it a satisfying meal, and with the tips provided, you’ll have the confidence to make it flawlessly every time. Enjoy this hearty and nutritious bowl of soup that’s sure to please!