Step-by-Step Method
Step 1: Prepare the Ingredients
- Chop all vegetables and aromatics (onion, garlic, ginger, chilies).
- Cut the fish into bite-sized pieces and season lightly with salt and pepper. Set aside.
Step 2: Sauté the Aromatics
- Heat 2 tablespoons of olive or coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté for 2–3 minutes, until softened and translucent.
- Stir in the garlic, ginger, and chilies (if using), and cook for another 1–2 minutes until fragrant.
Step 3: Build the Soup Base
- Pour in the fish or vegetable stock and bring to a gentle simmer.
- Stir in the coconut milk, fish sauce, soy sauce, and sugar. Mix well to combine and let the flavors meld together.
- Allow the soup base to simmer for 5–7 minutes on low heat. Taste and adjust the seasoning, adding more fish sauce or sugar as needed.
Step 4: Cook the Fish
- Gently add the fish pieces to the simmering soup. Avoid stirring too much to prevent the fish from breaking apart.
- Cover the pot and cook the fish for 5–7 minutes, or until it is opaque and flakes easily with a fork.
Step 5: Add Lime Juice and Garnishes
- Turn off the heat and stir in the freshly squeezed lime juice. The lime’s acidity balances the creamy coconut milk beautifully.
- Add a handful of chopped cilantro and sliced green onions for a burst of freshness.
