Thai Coconut Fish Soup

Ingredients:

• 1 lb white fish fillets (e.g., cod, halibut, or sea bass), cut into large chunks
• 1 tablespoon vegetable oil
• 2 cups coconut milk
• 1 1/2 cups fish or chicken broth
• 1 tablespoon red curry paste
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice (plus extra lime wedges for garnish)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Sear the Fish: In a large pot, heat the vegetable oil over medium heat. Season the fish chunks with a bit of salt and pepper, then sear them for about 2 minutes on each side until lightly browned. Remove the fish from the pot and set aside.
2. Sauté the Aromatics: In the same pot, add the garlic and ginger, and sauté for about 1 minute until fragrant. Add the red curry paste and cook for another 1-2 minutes, stirring well.
3. Add Broth and Coconut Milk: Pour in the fish (or chicken) broth and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
4. Season the Broth: Add the fish sauce and lime juice to the broth. Taste and adjust seasoning if needed with additional salt or fish sauce.
5. Cook the Fish in the Soup: Add the seared fish back into the pot and let it cook in the broth for about 5 minutes, or until the fish is cooked through and flaky.
6. Serve: Ladle the soup into bowls, garnishing with fresh cilantro leaves and lime wedges for an extra burst of flavor.

This Thai coconut fish soup is creamy, aromatic, and has a lovely balance of spice, acidity, and richness. Enjoy this warming, flavorful dish!