**Coconut Lime Fish Soup**:
Ingredients:
* 1 lb (450 g) white fish fillets (cod, tilapia, or halibut), cut into bite-sized pieces
* 2 tbsp coconut oil
* 1 medium onion, finely chopped
* 2 garlic cloves, minced
* 1-inch piece of ginger, grated
* 1 red bell pepper, thinly sliced
* 1-2 small red chilies, sliced (optional, adjust for heat)
* 4 cups (1 liter) fish or vegetable stock
* 1 can (14 oz/400 ml) coconut milk
* Zest and juice of 2 limes
* 2 tbsp fish sauce (or soy sauce for vegetarian version)
* 1 tsp sugar (optional)
* Salt and black pepper to taste
* Fresh cilantro or Thai basil, for garnish
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Instructions:
1. **Sauté aromatics:**
In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger. Sauté until fragrant and onions are translucent, about 3–4 minutes.
2. **Add vegetables and stock:**
Stir in red bell pepper and chilies. Pour in the fish or vegetable stock and bring to a simmer.
3. **Coconut and lime:**
Lower the heat and stir in coconut milk, lime zest, lime juice, fish sauce, and sugar. Simmer gently for 5 minutes.
4. **Cook the fish:**
Add the fish pieces to the soup. Simmer gently until the fish is cooked through, about 5–7 minutes, depending on the thickness of the fillets.
5. **Season and serve:**
Taste and adjust seasoning with salt, pepper, or more lime juice if needed. Ladle into bowls and garnish with fresh cilantro or Thai basil.
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This soup is **light, creamy, and tangy** with a hint of spice—perfect for a fresh, tropical-inspired meal!
If you want, I can also give you a **quick 20-minute version** that’s even faster for weeknight dinners. Do you want me to do that?