1 red bell pepper, sliced into long strips, then halved
1 green bell pepper, sliced into long strips, then halved
One 10-ounce can coconut cream
5 ounces jarred lotus root
2 tablespoons fish sauce, or more to taste
2 tablespoons sugar, or more to taste
1 tablespoon lime juice, or more to taste
1 fillet red snapper, cut into 8 pieces
1 teaspoon Thai chile paste
Freshly ground black pepper
Fresh cilantro, for garnish
Instructions
Heat the coconut oil in a saucepan over medium-high heat. Add the Thai chiles and bell peppers, and saute for 30 seconds. Stir in the coconut cream, lotus root, fish sauce, sugar and lime juice, and bring to a simmer. Add the snapper and chile paste, then simmer for a couple minutes. Taste and add any additional fish sauce, black pepper and lime juice to taste.
Divide the soup among 4 bowls. Garnish with the cilantro.