Ingredients
Scale
- 500g white fish fillets (such as cod or tilapia), cut into chunks
- 1 can (400ml) coconut milk
- 2 cups fish or vegetable broth
- 1 tablespoon olive oil or coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2–3 Thai red chilies, sliced (optional, for heat)
- Zest and juice of 2 limes
- 1 tablespoon fish sauce (optional)
- 1 cup spinach leaves (or any leafy green)
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Ingredients:
Start by chopping the onion, garlic, and ginger. Slice the Thai chilies (if using) and zest and juice the limes. - Cook the Aromatics:
In a large pot, heat the olive oil (or coconut oil) over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for about 3-4 minutes until fragrant and the onion is soft. - Add the Coconut Milk and Broth:
Pour in the coconut milk and fish or vegetable broth. Stir to combine, and bring the mixture to a gentle simmer. - Add the Flavors:
Add the lime zest, lime juice, fish sauce (if using), and Thai chilies (if using) to the pot. Stir well and let the broth simmer for 5-7 minutes to allow the flavors to meld together. - Add the Fish:
Gently add the fish fillets to the pot. Simmer for 5-6 minutes, or until the fish is cooked through and flakes easily. - Finish the Soup:
Stir in the spinach leaves (or any leafy greens you prefer). Season with salt and pepper to taste. Let the soup simmer for another 2-3 minutes until the spinach is wilted and tender. - Serve:
Ladle the soup into bowls and garnish with fresh cilantro leaves and lime wedges. - Enjoy:
Serve the soup hot with a side of steamed rice or crusty bread for soaking up the delicious broth.