Coconut-Curry Monkfish Soup | Recipe Cart | Recipe Cart

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, halved and thinly sliced (1 cup)
• 1 red bell pepper, stems, ribs, and seeds removed, cut into 3/4-inch pieces
• 1 tablespoon minced fresh ginger (from a 1-inch piece)
• 2 tablespoons chopped cilantro stems, plus 1/2 cup leaves for serving
• Kosher salt and freshly ground pepper
• 2 tablespoons green curry paste, such as Maesri
• 2 tablespoons white-wine vinegar
• 1 can (13.5 ounces) light coconut milk
• 8 ounces clam juice
• 1 1/4 pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces
• Cooked rice, for serving (optional)
• 1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving