Ingredients
Scale
- 1 lb firm white fish fillets (cod or mahi-mahi)
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup freshly squeezed lime juice
- 4 cups vegetable broth
- 1 medium red bell pepper, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
Instructions
- Prepare your ingredients by chopping the red bell pepper, grating ginger and garlic, and measuring the coconut milk and vegetable broth.
- In a large pot over medium heat, add olive oil and sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Add chopped red bell pepper and cook until slightly softened (about 3 minutes).
- Pour in vegetable broth and coconut milk; stir well and bring to a gentle simmer.
- Carefully add white fish fillets; cook until opaque and flaky (about 5 minutes).
- Turn off heat, stir in lime juice and cilantro if using; let sit covered for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg