1 tablespoon soy sauce
1 tablespoon lime zest
Juice of 2 limes
2 teaspoons sugar
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
1/2 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Salt and black pepper, to taste
Instructions:
Sauté Aromatics
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic, ginger, and sliced red chilies (if using), cooking for another 2 minutes until fragrant. Be cautious not to burn the garlic, as it can become bitter.
Build the Soup Base
Pour in the can of coconut milk and 4 cups of fish stock (or chicken broth), stirring to combine. Add the fish sauce, soy sauce, lime zest, lime juice, and sugar. Stir well and bring the mixture to a gentle simmer, creating a rich, flavorful broth that complements the fish and vegetables.
Add Vegetables
Incorporate the halved cherry tomatoes and sliced red bell pepper into the soup. Allow the vegetables to cook for about 5-7 minutes until they soften slightly while retaining their vibrant colors, adding texture and freshness to the dish.
Cook the Fish
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