Coconut Lime Fish Soup

Add the cherry tomatoes, red bell pepper, and zucchini to the pot.
Simmer for 5–7 minutes, or until the vegetables are tender but still vibrant in color.

Step 4: Add the Fish

Gently add the fish pieces to the pot, making sure they are fully submerged in the broth.
Simmer for 5–7 minutes, or until the fish is cooked through and flakes easily with a fork. Avoid stirring too much to prevent breaking the fish apart.
Stir in the baby spinach or kale and let it wilt into the soup.

Step 5: Serve and Garnish

Ladle the soup into bowls, making sure each serving has a generous portion of fish and vegetables.
Top with fresh cilantro, green onions, and a squeeze of lime. For extra heat, drizzle with Sriracha or chili oil. Serve hot and enjoy!

Tips for Perfect Coconut Lime Fish Soup

Choose Fresh Fish: Fresh, flaky white fish works best for this recipe. Frozen fish can also be used, but ensure it’s fully thawed and patted dry before adding to the soup.
Don’t Overcook the Fish: Fish cooks quickly, so keep an eye on it to avoid a rubbery texture.
Balance the Flavors: Taste the broth before serving and adjust the lime juice, salt, or spice to suit your preferences.
Use Full-Fat Coconut Milk: For the richest flavor and creaminess, opt for full-fat coconut milk. Light coconut milk can be used for a lower-calorie version but may result in a thinner soup.
Prep Ingredients in Advance: Since this recipe comes together quickly, having all your ingredients prepped and ready will make the cooking process seamless.

Variations to Try

Spicy Seafood Soup: Add shrimp, scallops, or mussels alongside the fish for a luxurious seafood medley.
Vegetarian Version: Substitute the fish with tofu or chickpeas and use vegetable broth.
Thai-Inspired: Add lemongrass stalks, kaffir lime leaves, and a splash of soy sauce for an authentic Thai flavor.
Heartier Soup: Stir in cooked rice, rice noodles, or quinoa for a more filling meal.
Caribbean Flair: Add diced sweet potatoes and a pinch