Ingredients

serves 6

　　1 tablespoon unsalted butter

　　1 small onion, cut into very thin wedges

　　2 garlic cloves, finely chopped

　　4 fresh or frozen kaffir lime leaves

　　2 cups homemade or frozen fish stock

　　6 ounces baby potatoes, cut into 1/2-inch chunks

　　2 stalks celery, thinly sliced on the bias

　　1/4 pound green beans, stem ends trimmed, cut into 1 1/2-inch lengths

　　1 1-inch piece fresh ginger, peeled and finely julienned (about 2 tablespoons)

　　3 cups unsweetened coconut milk

　　1 pound cod fillets, cut into large chunks

　　Coarse salt and freshly ground pepper

　　1/2 bunch fresh chives, cut into 1 1/2-inch lengths, for garnish

　　6 tablespoons freshly grated or desiccated coconut, for garnish

　　

Step 1

Heat the butter in a large saucepan or small stockpot over medium heat. Add the onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the garlic and lime leaves; cook 1 minute. Add the fish stock, potatoes, celery, green beans, and ginger; bring to a simmer over medium heat. Cook 7 to 9 minutes.

　　

Step 2

Reduce heat to low. Add the coconut milk, and bring almost to a simmer. Add the fish; without stirring, simmer until the fish is opaque and the vegetables are tender, about 5 minutes. Season with salt and pepper. Ladle the soup into bowls; garnish with chives and coconut. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.