There’s something incredibly comforting about a bowl of bright, creamy soup that makes you sigh with pleasure. The **Coconut Lime Fish Soup Recipe** hits that spot perfectly, blending tangy lime and rich coconut with tender fish for a flavor-packed meal you'll want again and again.
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Why You'll Love This Recipe
This soup quickly became one of my favorite go-to meals. It’s got the perfect balance of creamy coconut, zesty lime, and warming spices that feel like a big comforting hug. Plus, it’s so simple to make, even if you don’t consider yourself a kitchen wizard.
- Vibrant flavors: The combo of lime zest, curry paste, and fresh tomatoes creates a depth that’s truly irresistible.
- Easy to prepare: Just one pot, straightforward steps, and you’ll have a restaurant-worthy soup in under an hour.
- Healthy and nourishing: Loaded with protein and antioxidants, it feels indulgent without being heavy.
- Customizable: Whether you want to add more veggies or switch up the fish, this recipe welcomes your personal touch.
Ingredients & Why They Work
Each ingredient here plays a role in making this soup sing. From the richness of coconut milk to the tang of lime and the freshness of cilantro, they all blend to create a harmonious bowl of comfort. When shopping, opt for fresh fish and quality coconut milk for the best result.
- Avocado oil: Its mild flavor and high smoke point are perfect for sautéing without overpowering the dish.
- Yellow onion: Adds sweetness and depth as it softens in the pan.
- Garlic: Brings a punch of aroma that wakes up the soup’s flavor.
- Ginger: Offers a subtle warmth and brightness; fresh is always best here.
- Full-fat coconut milk: Creates the creamy, luscious base that balances lime’s acidity.
- Chicken broth: Adds body and flavor without heaviness.
- Red curry paste: Packs in gentle heat and fragrant spices; adjust amount to your spice tolerance.
- Fish sauce: Enhances umami and deepens flavor.
- Lime zest and juice: The star that lifts everything with fresh citrus zing.
- Fresh tomatoes: Add juicy brightness and a touch of tang.
- White fish fillets (cod, halibut, or tilapia): Use firm, fresh fish for tender, flaky results.
- Salt and pepper: Essential for balancing and highlighting flavors.
- Fresh cilantro: Adds herbal brightness at the very end.
- Lime wedges and green onions: Perfect finishing touches for garnishing and extra flavor.
Make It Your Way
One of my favorite parts of this Coconut Lime Fish Soup Recipe is how easy it is to tweak. Don’t be shy about adding in your favorite veggies or swapping fish types — the base is forgiving and incredibly flexible.
- Variation: I love adding baby spinach or bok choy at the very end for extra greens. It adds color and nutrients without changing the soul of the soup.
- Spice Levels: Use more or less red curry paste based on how much kick you want — I usually start with one tablespoon and add more if I want it spicy.
- Protein Swaps: Tried it once with shrimp and it was delicious too! Just adjust the cooking time so you don't overcook delicate seafood.
- Carb Add-Ins: Adding cooked rice noodles makes it a more filling meal perfect for dinner or lunch.
Step-by-Step: How I Make Coconut Lime Fish Soup Recipe
Step 1: Sauté the Aromatics
Heat the avocado oil over medium heat in a sturdy pot—using a Dutch oven works perfectly here. Toss in the finely chopped onion and cook it gently, stirring now and then, until it softens and gets a little golden (about 3 to 5 minutes). Then add your minced garlic and sliced ginger, and keep stirring until your kitchen smells amazing — that’s when you know you’re on the right track!
Step 2: Build the Soup Base
Pour in the full-fat coconut milk along with the chicken broth. Stir in the red curry paste, fish sauce, lime zest, lime juice, and chopped tomatoes. Cover and bring the pot to a boil, then lower the heat to a gentle simmer. Let it bubble away for 30 minutes — this is where all those flavors get well acquainted and cozy.
Step 3: Add the Fish
Gently nestle the fish fillets into the simmering soup. Let them cook undisturbed for about 10 minutes, or until the fish is cooked through. Using a thermometer is key here — aim for 145°F to ensure it’s perfectly done but still tender. Then carefully transfer the fillets to a cutting board and break them into bite-sized pieces before adding them back. Give the soup a good stir and you’re nearly there!
Step 4: Serve and Garnish
Ladle that beautiful soup into bowls and sprinkle with fresh cilantro, chopped green onions, and lime wedges for a final pop of freshness. If you’re anything like me, you’ll be tempted to start eating right away — which is totally okay!
Top Tip
After making this Coconut Lime Fish Soup Recipe multiple times, I’ve picked up a few tips that really make a difference in getting it just right. These little tweaks helped me avoid common pitfalls like overcooking the fish or losing the bright lime flavor.
- Use fresh ginger and garlic: Dried or powdered versions just don’t deliver the same punch of aroma and texture.
- Don’t rush the simmer: Let those ingredients mingle on low heat for at least 30 minutes to develop deep, layered flavors.
- Cook the fish gently: Adding the fish at the end and simmering gently prevents it from turning rubbery.
- Adjust seasoning after cooking the fish: Sometimes the fish can mellow the flavors, so taste and tweak salt, lime, or curry paste right before serving.
How to Serve Coconut Lime Fish Soup Recipe
Garnishes
I love topping each bowl with fresh cilantro and a generous handful of sliced green onions. The lime wedges on the side let everyone add as much zing as they like. Sometimes, I toss in a few thin chili slices when I’m craving extra heat.
Side Dishes
This soup pairs beautifully with crusty bread to soak up every drop or a light, crunchy salad dressed with a simple lime vinaigrette to echo the soup’s flavors. On chilly nights, I like serving it with jasmine rice tossed with fresh herbs for a complete meal.
Creative Ways to Present
For dinner parties, I like to serve the soup in small espresso cups as an elegant starter. Garnishing each with a tiny sprig of cilantro and a drop of chili oil makes it look like it took way more effort than it did — and guests always ask for the recipe!
Make Ahead and Storage
Storing Leftovers
I keep leftover soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, but I do recommend adding fresh cilantro and lime wedges just before reheating to bring back the fresh brightness.
Freezing
Since the soup has coconut milk and fish, I generally avoid freezing it as the texture can change and the fish can get tougher. If you want to freeze, try freezing the soup base separately without fish, then add fresh fish when reheating.
Reheating
To reheat, warm gently on the stove over low heat, stirring occasionally to prevent coconut milk from separating. Avoid boiling once fish is added to keep the texture tender and flavorful.
Frequently Asked Questions:
Absolutely! While white fish is traditional for this Coconut Lime Fish Soup Recipe, you can swap in shrimp, scallops, or even chicken. Just adjust cooking times accordingly, since seafood cooks quickly.
The heat level depends on how much red curry paste you use. Starting with 1 tablespoon gives a gentle warmth, but you can add up to 2 tablespoons if you like it spicier. Keep tasting as you go!
You can, but full-fat coconut milk gives the soup its creamy richness. Using light coconut milk may result in a thinner soup and less depth of flavor. If you prefer light, consider adding a splash of cream or coconut cream for body.
A quick way is using a meat thermometer to check the internal temperature; 145°F is considered safe and ideal. Alternatively, the fish should easily flake with a fork and look opaque all the way through.
Final Thoughts
This Coconut Lime Fish Soup Recipe is one of those rare dishes that feels both fancy and approachable. It’s given me so many cozy evenings filled with compliments and smiles from my family. I can’t recommend it enough for anyone looking for a flavorful, healthy bowl of soup that showcases fresh, bright ingredients in a creamy, comforting way. Give it a try — I think you’ll love it as much as I do!
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Coconut Lime Fish Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Low Lactose
Description
This rich and creamy Thai-inspired Coconut Lime Fish Soup combines tender white fish fillets with aromatic spices, creamy coconut milk, and zesty lime for a nourishing and flavorful meal. Perfect for a cozy dinner, this soup is packed with protein and vibrant flavors that can be customized with additional veggies or served alongside crusty bread and salad.
Ingredients
Main Ingredients
- 2 tablespoon avocado oil
- ½ medium-sized yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 2-inch nub ginger, thinly sliced or minced
- 1 (14-oz) can full-fat coconut milk
- 2 cups chicken broth
- 1 to 2 tablespoon red curry paste, to taste
- 2 teaspoon fish sauce
- 1 lime, zested and juiced
- 1 cup fresh tomatoes, chopped
- 10 ounces white fish fillets (cod, halibut, or tilapia)
- Salt and pepper, to taste
For Garnish
- Fresh cilantro
- Lime wedges
- Green onions, chopped
Instructions
- Heat the Oil and Sauté Onion: Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until softened, about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and thinly sliced or minced ginger. Continue sautéing for another 2 to 3 minutes until the mixture becomes aromatic and fragrant.
- Add Liquids and Seasonings: Pour in the full-fat coconut milk and chicken broth. Stir in the red curry paste to taste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Mix well to combine all the flavors.
- Simmer the Soup: Cover the pot and bring the soup to a full boil. Once boiling, immediately reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 30 minutes to allow flavors to meld.
- Cook the Fish: Add the white fish fillets to the pot. Cook gently for 10 minutes or until the fish reaches an internal temperature of 145 degrees Fahrenheit. Use a food thermometer to check doneness.
- Flake the Fish: Use tongs to carefully transfer fish fillets to a cutting board. Break the fish into bite-sized pieces with a fork, then return the pieces back to the soup. Stir to combine evenly.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and lime wedges. Serve immediately, optionally alongside crusty bread or a fresh salad.
Notes
- This soup is very versatile—feel free to add other fresh vegetables, rice, or noodles to customize it to your liking.
- Use a thick-bottomed pot such as a Dutch oven to prevent burning and ensure even cooking.
- If you prefer less heat, start with 1 tablespoon of red curry paste and adjust to taste.
- To keep the fish tender, avoid overcooking once added to the soup—check internal temperature carefully.
- Fresh lime juice added at the end brightens the flavors—don’t skip it or substitute with bottled lime juice for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 7 g
- Sodium: 1363 mg
- Fat: 34 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 51 mg
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