Ingredients:
- 1 lb white fish fillets, cut into chunks
- 1 can (13.5 oz) coconut milk
- 4 cups fish or vegetable broth
- 1 red bell pepper, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tbsp fish sauce
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or noodles (optional, for serving)
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the coconut milk, broth, fish sauce, and bell pepper. Bring to a simmer.
3. Gently add the fish chunks and cook until they are opaque.
4. Stir in the lime juice and season with salt and pepper.
5. Serve the soup hot over rice or noodles, garnished with fresh cilantro.
