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!