Prepare the ingredients. Dice the onion, mince 2 cloves of garlic, and peel and mince (or grate) 1 Tablespoon of ginger.
Skin the salmon, if needed, and remove any bones. Pat dry with paper towels, and cut into cubes about 1 inch thick.
To a large pot, add olive oil and cook until hot over medium heat. Add onions and cook for 2-3 minutes, stirring frequently. Add garlic, ginger, and a pinch of salt and pepper. Cook, stirring frequently for another 1-2 minutes.
Add vegetable broth and red pepper flakes. Heat to boiling, then reduce heat to medium-high. Add salmon and cook for 4-5 minutes. Add coconut milk and 2 big handfuls of baby spinach. Cook until spinach is wilted.
Squeeze lime into soup.
Plate, and top with fresh herbs. Serve with more lime wedges, if desired.
Notes
I love serving this with some cooked rice. You can also serve with quinoa or another cooked grain.
This soup can be customized in so many ways. If you want more of a curry flavor, add some curry powder. You can also add a dash of turmeric or smoked paprika for additional spices.
The lime juice adds a nice brightness and acidity to the soup. I highly recommend. However, you can also add a squeeze of lemon juice if that is what you have in your house.