Ingredients
- Coconut milk, full-fat: 1 (13.5 oz) can
- Fish fillets (cod, snapper, or tilapia), cut into 1-inch pieces: 1 pound
- Lime juice, fresh: 2 tablespoons
- Chicken broth or fish broth: 4 cups
- Red curry paste: 1-2 tablespoons (adjust to taste)
- Ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Cilantro, chopped: 1/4 cup (for garnish)
Instructions
- Step 1: In a large pot or Dutch oven, combine chicken broth (or fish broth), red curry paste, ginger, and garlic. Bring to a simmer over medium heat, stirring until the curry paste is dissolved.
- Step 2: Add the coconut milk and lime juice to the pot. Stir well to combine.
- Step 3: Gently add the fish pieces to the simmering broth. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
- Step 4: Taste and adjust seasoning as needed. Add more lime juice or curry paste for a stronger flavor.
- Step 5: Ladle the soup into bowls and garnish with fresh cilantro. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- Gently reheat the soup over low heat, stirring occasionally, to avoid breaking down the fish.
- Garnish with a dollop of sour cream or Greek yogurt for extra richness and tang.
- For an extra layer of flavor, lightly sear the fish pieces in a hot pan before adding them to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American