Coconut Lime Fish Soup: A Flavorful, Zesty Seafood Delight

Begin by prepping all the vegetables: finely chop the onion, garlic, bell pepper, and celery, and slice the carrot and zucchini. Cut the fish fillets into bite-sized chunks. Set everything aside.

Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, ginger, and bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften and become fragrant.

Add the Broth and Coconut Milk:
Pour in the fish or vegetable broth and the coconut milk. Stir in the turmeric, cumin, cayenne pepper (if using), and fish sauce (if using). Bring the mixture to a simmer over medium heat, and let it cook for about 10 minutes to allow the flavors to meld together.

Cook the Fish and Vegetables:
Add the carrot, zucchini, and fish chunks to the soup. Stir gently to combine, then cover and simmer for another 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Season with salt and pepper to taste.

Add Lime and Finish:
Stir in the juice and zest of the lime. Taste and adjust seasoning if needed, adding more lime juice for extra tang or salt for balance.

Serve:
Ladle the soup into bowls, garnishing with fresh cilantro or basil. Serve hot with a slice of crusty bread or over a bed of rice for a more filling meal.

Serving and Storage Tips: