Sort ingredients
irkas94
QR Code
Listen
Pdf
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.
Add the sliced red bell pepper and cook for another 3-4 minutes until slightly softened.
Pour in the coconut milk and fish or vegetable broth.
Stir in the fish sauce, soy sauce, lime zest, lime juice, and sugar.
Bring the soup to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
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.
Stir in the baby spinach or kale and cook until wilted, about 1-2 minutes.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls.
Garnish with fresh cilantro, sliced green onions, and lime wedges on the side.