Ingredients
1.5 lbs white fish fillets (cod, halibut, snapper, or tilapia), cut into 1-inch pieces
1 tbsp coconut oil or olive oil
1 medium yellow onion, finely chopped
1 tbsp fresh ginger, grated or minced
3 cloves garlic, minced
1–2 tbsp red curry paste
1 can (13.5 oz / 400ml) full-fat coconut milk
3 cups low-sodium chicken or vegetable broth
1 tbsp fish sauce
3 tbsp fresh lime juice (from about 2 limes)
5 oz (140g) fresh baby spinach
1/4 cup fresh cilantro, chopped
Salt and freshly ground black pepper to taste
Instructions
1. Pat fish dry and cut into 1-inch pieces. Finely chop onion, mince garlic, grate ginger. Set aside.
2. Heat oil in a large pot over medium heat. Add onion and cook 3-5 minutes until softened.
3. Add garlic and ginger; cook 1 minute until fragrant. Stir in red curry paste and cook 1-2 minutes to bloom spices.
4. Pour in coconut milk and broth. Add fish sauce. Bring to a gentle simmer, then reduce heat to low and cook 5-7 minutes.
5. Gently add fish pieces to simmering broth. Cook 3-5 minutes until opaque and flaky.
6. Stir in baby spinach until wilted, about 1-2 minutes.
7. Remove from heat. Stir in lime juice. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro.
Notes
For best flavor, use fresh lime juice and ginger. Do not overcook the fish. Adjust curry paste to control spiciness. Leftovers can be refrigerated up to 3 days; reheat gently. To make vegetarian, omit fish and fish sauce, replace with tofu or chickpeas and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Dairy-free, Gluten-free
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5
- Sodium: 720
- Fat: 32
- Saturated Fat: 24
- Unsaturated Fat: 6
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
- Cholesterol: 80