Coconut Lime Fish Soup

For the Fish and Vegetables:

1. 1 lb white fish fillets (like cod, halibut, or snapper, cut into chunks)
2. 1 cup baby spinach
3. 1 cup cherry tomatoes (halved)
4. 1/2 cup mushrooms (optional, sliced)

For Garnish:

1. Fresh cilantro leaves (chopped)
2. Thinly sliced green onions
3. Lime wedges (for serving)
4. Optional: Sliced red chili or chili flakes (for heat)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil or coconut oil in a large pot over medium heat.
2. Add the chopped onion, garlic, and ginger. Sauté for 3–5 minutes, stirring occasionally, until fragrant and softened.
3. Stir in the sliced chilies, curry powder, and turmeric. Cook for 1 minute to toast the spices and release their flavors.

Step 2: Prepare the Flavorful Broth

1. Pour in the seafood or vegetable stock, scraping the bottom of the pot to incorporate the spices.
2. Add the coconut milk, fish sauce, brown sugar, lime juice, and lime zest. Stir well to combine.
3. Bring the mixture to a gentle simmer and allow it to cook for 10 minutes, letting the flavors meld together.

Step 3: Cook the Fish and Vegetables

1. Gently add the fish chunks to the simmering broth. Cook for 5–7 minutes, or until the fish is opaque and flakes easily with a fork.
2. Add the cherry tomatoes, baby spinach, and mushrooms (if using). Simmer for an additional 2–3 minutes until the vegetables are tender.

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