Stir in garlic, ginger, and chili, sauté 1–2 minutes.
Build the broth
Pour in broth and bring to a simmer.
Stir in coconut milk, fish sauce, lime zest, and brown sugar.
Add veggies & fish
Add tomatoes and bell pepper, simmer 5 minutes.
Gently add fish chunks, simmer until cooked through (about 5–7 minutes).
Finish with freshness
Stir in lime juice and adjust seasoning.
Garnish with fresh cilantro.
✨ Serving Suggestions:
Serve hot with steamed jasmine rice or rice noodles.
Top with extra lime wedges and a drizzle of chili oil if you like it spicy.
A sprinkle of toasted coconut flakes adds a tropical crunch.
Would you like me to also adapt this into a Hungarian fusion twist (using paprika and dill alongside coconut & lime) for a unique cross-cuisine version?
