Ingredients
- Fish fillets (cod, halibut, or snapper), 1 pound, cut into 1-inch pieces
- Coconut milk, 1 (13.5-ounce) can
- Chicken broth, 4 cups
- Lime juice, 2 tablespoons
- Red curry paste, 1-2 tablespoons (adjust to taste)
- Fish sauce, 1 tablespoon
- Ginger, 1 inch piece, peeled and minced
- Green onions, 2, sliced
Instructions
- Step 1: In a large pot, combine the chicken broth, coconut milk, red curry paste, minced ginger, and fish sauce. Bring to a simmer over medium heat, stirring occasionally to dissolve the curry paste.
- Step 2: Reduce the heat to low and gently add the fish pieces to the simmering broth. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
- Step 3: Stir in the lime juice. Taste and adjust seasoning as needed, adding more fish sauce for saltiness or lime juice for acidity.
- Step 4: Ladle the soup into bowls and garnish with sliced green onions. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days; the fish is best enjoyed fresh.
- When reheating, gently warm the soup over low heat, avoiding a boil, to prevent the fish from becoming rubbery.
- Garnish each bowl with a dollop of plain yogurt or a swirl of coconut cream for added richness and a cooling contrast.
- Don't be shy with the red curry paste – start with one tablespoon and add more for a deeper, more complex flavor that complements the coconut milk and lime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American