Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 teaspoon red curry paste (adjust to taste)

4 cups fish or vegetable broth

1 can (13.5 ounces) coconut milk

1 pound white fish fillets (e.g., cod, tilapia, or halibut), cut into bite-sized pieces

1 cup cherry tomatoes, halved

1/4 cup fresh lime juice

1 teaspoon fish sauce (optional, for added depth)

Salt and black pepper to taste

1/4 cup fresh cilantro, chopped

Optional: sliced green onions or red chili for garnish

Instructions

Sauté Aromatics:

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.

Add Vegetables and Curry Paste:

Stir in the red bell pepper and red curry paste. Cook for another 2 minutes, allowing the paste to coat the vegetables and release its aroma.

Add Broth and Coconut Milk:

Pour in the fish or vegetable broth and coconut milk. Stir to combine and bring the soup to a gentle simmer.

Cook the Fish:

Add the fish pieces to the pot, ensuring they are fully submerged. Simmer gently for 5-7 minutes, or until the fish is cooked through and flakes easily.

Finish with Lime and Seasonings:

Stir in the lime juice, fish sauce (if using), and cherry tomatoes. Taste and adjust the seasoning with salt and pepper as needed.

Serve and Garnish:

Ladle the soup into bowls and garnish with fresh cilantro, sliced green onions, or red chili for a spicy kick.

Tips for Success

For a heartier soup, add cooked rice or rice noodles before serving.

If you prefer a spicier soup, increase the amount of red curry paste or add fresh chili.

Leftovers can be stored in the fridge for up to 2 days. Reheat gently to maintain the texture of the fish.

This flavorful soup combines the creaminess of coconut milk with the zesty brightness of lime, making it a delightful and comforting dish for any time of the year