Coconut Lime Fish Soup

Ingredients:

1 pound fish fillets (e.g., cod, tilapia, or snapper), cut into bite-sized pieces

1 can (14 oz) coconut milk

3 cups fish or chicken broth

1 tbsp vegetable oil

1 medium onion, diced

2 garlic cloves, minced

1 piece of ginger (about 1 inch), grated

1-2 red Thai chilies, sliced (adjust amount for heat level)

1 tbsp fish sauce

Juice of 2 limes (about ¼ cup)

1 tbsp brown sugar

1 cup cherry tomatoes, halved

1 cup fresh spinach or kale, roughly chopped

Fresh cilantro or Thai basil for garnish

Lime wedges for serving

Instructions:

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, sauté for 2-3 minutes until fragrant.

Add the Thai chilies and briefly sauté to release their flavor.

Pour in the coconut milk and broth, then bring to a simmer. Stir in fish sauce, lime juice, and brown sugar.

Add the cherry tomatoes and spinach (or kale), and let it simmer for 5-7 minutes until the vegetables are tender.

Gently add the fish pieces to the soup and cook for 5-6 minutes, until the fish is tender and cooked through.

Garnish with fresh cilantro or Thai basil, and serve with lime wedges.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

Calories: 320 kcal | Servings: 4

Enjoy your flavorful Coconut-Lime Fish Soup!