Serve this warming and nourishing soup with a scoop of cooked white basmati rice or brown rice . I like to use a mild-tasting pacific-caught white fish such as halibut, black cod, or rockfish. Ask your fishmonger to skin the fillets when you purchase it at the market. Serve with homemade sriracha or hot pepper relish for extra spice!
Ingredients
1 tablespoons
coconut oil
1 small
onions
sliced
4 cloves
garlic
crushed
1
red bell peppers
cut into matchsticks
2 large
carrots
cut into matchsticks
2
thai chili peppers
finely chopped
1 cans
coconut milk
1 cups
chicken bone broth
1½ tablespoons
fish sauce
1½ pounds
black cod
pin bones removed, skinned, and chopped
¼ cups
chopped
fresh basil
¼ cups
chopped
cilantro
½
limes
freshly squeezed
sea salt
(to taste)