Coconut Lime Fish Soup

1 tablespoon coconut oil or vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
1-inch piece of ginger, grated
1–2 red chilies, sliced (adjust for spice level)
2 tablespoons red curry paste (or green curry paste for a milder flavor)
4 cups chicken or vegetable broth
1 can (14 ounces) coconut milk
Juice of 2 limes
1 tablespoon fish sauce (optional, for umami)

For the Fish and Vegetables:

1 pound white fish (such as cod, snapper, or tilapia), cut into 2-inch pieces
1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
1 cup zucchini or yellow squash, diced
1 cup baby spinach or kale

For Garnish:

Fresh cilantro leaves
Thinly sliced green onions
Lime wedges
Sriracha or chili oil (optional, for extra heat)

How to Make Coconut Lime Fish Soup
Step 1: Sauté Aromatics

Heat the coconut oil in a large pot over medium heat.
Add the onion, garlic, and ginger, cooking for 3–4 minutes until fragrant and translucent.
Stir in the red chilies and curry paste, cooking for another minute to release the spices’ full flavor.

Step 2: Build the Broth

Pour in the chicken or vegetable broth and scrape the bottom of the pot to incorporate all the flavorful bits.
Add the coconut milk, lime juice, and fish sauce (if using). Stir well to combine and bring the mixture to a gentle simmer.

Step 3: Cook the Vegetables

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