Ingredients:
For the Soup:
1 lb white fish fillets (such as cod or halibut), cut into bite-sized pieces
1 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tbsp ginger, grated
1 red bell pepper, sliced
1 can (14 oz) coconut milk
4 cups fish or vegetable broth
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp lime zest
2 tbsp lime juice
1 tbsp sugar
1-2 Thai bird chilies, sliced (optional, for heat)
1 cup cherry tomatoes, halved
1 cup baby spinach or kale
Salt and pepper, to taste
For Garnish:
Fresh cilantro, chopped
Lime wedges
Thinly sliced green onions
Instructions:
Prepare the Soup:
Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until softened.
Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.
Cook the Vegetables:
Add the sliced red bell pepper and cook for another 3-4 minutes until slightly softened.
Add the Liquids:
Pour in the coconut milk and fish or vegetable broth.
Stir in the fish sauce, soy sauce, lime zest, lime juice, and sugar.
Simmer the Soup:
Bring the soup to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
Add the Fish and Vegetables:
Cook the Fish:
Add the bite-sized fish pieces to the simmering soup.
Add the cherry tomatoes and Thai bird chilies (if using).
Cook for about 5-7 minutes until the fish is opaque and cooked through.
Add the Greens:
Stir in the baby spinach or kale and cook until wilted, about 1-2 minutes.
Season the soup with salt and pepper to taste.
Garnish and Serve:
Garnish the Soup:
Ladle the soup into bowls.
Garnish with fresh cilantro, sliced green onions, and lime wedges on the side.
Enjoy this flavorful and comforting Coconut Lime Fish Soup!