Name: Coconut Lime Fish Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 red chili, sliced (optional); 1 teaspoon ground turmeric; 1 can (14 ounces) coconut milk; 4 cups fish or vegetable stock; 2 tablespoons fish sauce; Juice and zest of 2 limes; 1 pound white fish fillets (such as cod, halibut, or snapper), cut into chunks; 1 red bell pepper, sliced; 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; Salt and black pepper, to taste

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If you’re craving something vibrant, creamy, and just a little bit zesty, Coconut Lime Fish Soup is the answer you’ve been searching for. This Thai-inspired bowl is a celebration of delicate white fish, silky coconut milk, and a thrilling hit of fresh lime. Every spoonful is a burst of flavor—herbaceous, tangy, and just spicy enough to keep things exciting. It comes together in under 40 minutes and brings a tropical twist to your dinner table, whether you’re feeding family or impressing guests.

Coconut Lime Fish Soup Recipe - Recipe Image

Ingredients You’ll Need

This Coconut Lime Fish Soup uses a handful of pantry staples and fresh ingredients, each one playing a starring role. The result is a soup that’s both simple to prepare and full of color, aroma, and layers of flavor.

Olive oil: Adds a subtle richness and helps build the base flavor when sautéing the aromatics.
Onion (1 medium, diced): Gives sweetness and depth to the broth.
Garlic (2 cloves, minced): Brings out aromatic warmth and classic Thai undertones.
Fresh ginger (1 tablespoon, grated): Adds brightness and a gentle heat that wakes up your taste buds.
Red chili (1, sliced, optional): Offers customizable heat—add more for a bold kick or leave it out for a milder soup.
Ground turmeric (1 teaspoon): Provides golden color and subtle earthiness, plus anti-inflammatory benefits.
Coconut milk (1 can, 14 ounces): The star ingredient for creaminess and that unmistakable tropical flavor.
Fish or vegetable stock (4 cups): Forms the savory foundation of the soup; fish stock gives a deeper seafood flavor, while vegetable stock keeps it light.
Fish sauce (2 tablespoons): Infuses the broth with umami richness and authentic Thai character.
Lime juice and zest (from 2 limes): The zingy heart of the dish—both the juice and zest bring fresh, citrusy lift.
White fish fillets (1 pound, such as cod, halibut, or snapper, cut into chunks): Tender, flaky, and mild, they soak up all the flavors in the pot.
Red bell pepper (1, sliced): Adds crunch, color, and a gentle sweetness.
Cherry tomatoes (1 cup, halved): Burst with juiciness and a hint of acidity.
Fresh cilantro (1/4 cup, chopped): For a final flourish of color and fresh, herbal flavor.
Salt and black pepper (to taste): Essential for balancing and finishing the flavors.

How to Make Coconut Lime Fish Soup

Step 1: Sauté the Aromatics

Begin by warming the olive oil in a large pot over medium heat. Add your diced onion and give it a few minutes to soften and turn translucent—this builds a sweet, savory base. Next, toss in the minced garlic, grated ginger, and sliced red chili (if using), along with the ground turmeric. Stir it all together and let the mixture become fragrant for about 1–2 minutes. You’ll notice the kitchen filling with a cozy, warming aroma that hints at the deliciousness to come.

Step 2: Build the Broth

Pour in the coconut milk and stock, stirring gently to combine everything into a luscious, creamy soup base. Add the fish sauce, then squeeze in the juice and sprinkle in the zest of your limes. These ingredients come together to create a broth that’s silky, savory, and bright—exactly what makes Coconut Lime Fish Soup so crave-worthy. Bring the mixture to a gentle simmer, letting the flavors mingle.

Step 3: Add the Fish and Veggies

Now it’s time to introduce your fish, bell pepper, and cherry tomatoes. Carefully drop the fish chunks into the pot, followed by the peppers and tomatoes. Let everything simmer for 8–10 minutes. The fish cooks quickly and should be opaque and flake easily with a fork when it’s done. The veggies will turn tender but still keep their gorgeous color and a bit of bite.

Step 4: Season and Serve

Taste your soup and adjust the seasoning with a little salt and black pepper as needed. When you’re happy with the balance, ladle the Coconut Lime Fish Soup into warm bowls. Finish each serving with a sprinkle of fresh cilantro, letting its herbaceous notes brighten up the whole experience.

How to Serve Coconut Lime Fish Soup

Garnishes

A handful of garnishes can really make your Coconut Lime Fish Soup shine. Try a generous scatter of chopped fresh cilantro, a few thinly sliced red chilies for extra heat, or even a squeeze of additional lime juice right at the table. Some folks love a sprinkle of toasted coconut flakes for texture and a nod to the tropics.

Side Dishes

Pairing this soup with jasmine rice or a hunk of warm, crusty bread makes it a complete and soul-satisfying meal. The rice soaks up the creamy broth like a dream, while the bread is perfect for dunking. For something lighter, serve alongside a crisp cucumber salad or a tangle of quick-pickled veggies.

Creative Ways to Present

Serve Coconut Lime Fish Soup in shallow bowls for an elegant presentation, or ladle it into oversized mugs for cozy, casual eating. For a dinner party twist, offer small portions in shot glasses or tiny bowls as a starter. If you’re feeling adventurous, top with edible flowers or microgreens for a restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Lime Fish Soup keeps beautifully in the fridge for up to two days. Store it in an airtight container to lock in all those fresh flavors. Just be gentle when reheating so the fish stays tender and doesn’t fall apart.

Freezing

If you want to freeze your soup, let it cool completely first. Transfer to a freezer-safe container, leaving a little space for expansion. It’ll keep well for up to two months. Defrost overnight in the fridge before gently reheating. Keep in mind that the texture of the fish may change slightly after freezing, but the flavors remain bright and delicious.

Reheating

Warm the soup over low to medium heat, stirring occasionally and taking care not to boil. This prevents the fish from overcooking and keeps the coconut milk from splitting. Add a splash of water or stock if the soup has thickened in the fridge or freezer. Taste and adjust seasoning before serving again.

FAQs

Can I use a different type Soup, Main Course

Absolutely! Any firm, mild white fish works well here—think halibut, cod, snapper, or even tilapia. If you prefer, you can substitute shrimp or scallops for a twist on the classic Coconut Lime Fish Soup.

Is this soup very spicy?

The spice level is up to you. The recipe calls for one red chili, but you can add more for extra heat or leave it out altogether for a gentler flavor. The creamy coconut milk balances out any fire from the chili beautifully.

What can I use instead of fish sauce?

If you need a substitute for fish sauce, try soy sauce for a similar salty umami vibe, or use tamari for a gluten-free option. A splash of lime and a dash of salt can also help mimic the savory undertones in Coconut Lime Fish Soup.

How can I make this soup vegetarian?

It’s easy! Use vegetable stock instead of fish stock, swap the fish for firm tofu or extra veggies like mushrooms and baby corn, and omit the fish sauce (replace it with a dash of soy sauce or tamari). You’ll still get all the zingy, creamy magic of Coconut Lime Fish Soup.

Can I make Coconut Lime Fish Soup ahead for a party?

Yes! Prep the broth and veggies a day ahead, and then add the fish just before serving to keep it perfectly tender. This makes party-day cooking a breeze and ensures your guests get the freshest, most flavorful soup.

Final Thoughts

If you’re looking to bring a burst of sunshine to your table, give Coconut Lime Fish Soup a try. It’s fresh, quick, and utterly comforting—the kind of dish that’s as fun to make as it is to eat. I can’t wait for you to experience all those coconut, lime, and herb flavors coming together in one vibrant bowl!

Coconut Lime Fish Soup Recipe

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4.7 from 28 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Coconut Lime Fish Soup is a vibrant and flavorful Thai-inspired dish that combines tender white fish with creamy coconut milk, zesty lime, and aromatic spices. Perfect as a light yet satisfying meal, it balances rich and fresh flavors with a hint of heat, making it both comforting and invigorating.

Ingredients

Scale

Base Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 red chili, sliced (optional)
1 teaspoon ground turmeric

Liquids and Flavorings

1 can (14 ounces) coconut milk
4 cups fish or vegetable stock
2 tablespoons fish sauce
Juice and zest of 2 limes

Main Ingredients

1 pound white fish fillets (such as cod, halibut, or snapper), cut into chunks
1 red bell pepper, sliced
1 cup cherry tomatoes, halved

Finishing Touches

1/4 cup fresh cilantro, chopped
Salt and black pepper, to taste

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Instructions

Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic, grated ginger, sliced red chili (if using), and ground turmeric, cooking for another 1–2 minutes until fragrant.
Add liquids and seasonings: Pour in the coconut milk and fish or vegetable stock, stirring well. Add fish sauce, lime juice, and lime zest, then bring the mixture to a gentle simmer over medium-low heat.
Cook the fish and vegetables: Add the chunks of white fish, sliced red bell pepper, and halved cherry tomatoes to the simmering soup. Cook for 8–10 minutes until the fish is opaque and flakes easily when tested with a fork.
Season and garnish: Taste the soup and adjust seasoning with salt and black pepper as needed. Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.