1. Using a sieve, rinse rice under cold water and drain.

2. Place rice and water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. Meanwhile, add broth, coconut milk, tomato paste and curry paste to a large pot. Bring to a boil over high heat.

4. Reduce heat to medium-high and add frozen fish. Cook for 5 minutes (or 2 minutes if fish is fresh).

5. Meanwhile, chop cilantro and cut lime into wedges.

6. Divide cooked rice and spinach evenly between 6 bowls.

7. Pour broth over rice and place fish in bowls.

8. Top with cilantro and lime. Serve.

From the book Soupers rapides by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme

Photo Credit: Maude Chauvin