This recipe is amazing. I halved the recipe to serve myself and my boyfriend -- This soup is quick, easy and tasty, but I'm not sure that it would keep well for a second day or in the freezer. I marinated the fish for a couple of hours, then sautéd the onions until they just started to caramelize. I used half of the recommended amount of peppers (because I really feel that too many can overpower a dish) and used half green and half red. I allowed these to sauté lightly with the onions before adding the other ingredients. Once I had the tomatoes, fish and coconut milk in, I watched the pot. Tilapia is very delicate, and I ended up adding my flat-leaf parsley (in place of cilantro) after only 10 minutes of cook time. I allowed it to simmer for another 5 minutes, as recommended, and then I was in soup heaven -- my fish didn't flake up, and it was perfectly cooked through. I don't think this tastes even remotely Thai, personally. I've not eaten much in the way of Brazilian food, but I think the flavors are unique and delicious.
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This recipe is amazing. I halved the recipe to serve myself and my boyfriend -- This soup is...