- 1/2 cup coconut milk
- 1 cup fish stock or chicken stock
- 1 pound white fish fillets (such as cod or tilapia), cut into 1-inch pieces
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Salt and black pepper, to taste
- 2 tablespoons fresh chopped cilantro, for garnish (optional)
- In a large pot, heat the coconut milk and stock over medium heat until steaming.
- Add the fish, bell peppers, onion, garlic, ginger, cumin, and coriander to the pot.
- Season with salt and black pepper, to taste.
- Bring the soup to a simmer and cook for about 10 minutes, or until the fish is cooked through and the vegetables are tender.
- Ladle the soup into bowls and garnish with fresh cilantro, if desired.
- Serve hot and enjoy!