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.

A white bowl filled with creamy orange soup shows three main layers: the smooth orange broth as the base, with white pieces of chicken and light beige mushroom slices scattered inside, and green slices of spring onions floating on top. On the surface, round slices of red chili with seeds are placed next to bright green leaves of fresh cilantro. Two thin lime wedges with green peel and pale inside sit on the left side of the bowl. The bowl rests on a white marbled textured surface next to a brown textured cloth with fringes photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Coconut Lime Fish Soup Recipe
Top Tip
How to Serve Coconut Lime Fish Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coconut Lime Fish Soup Recipe

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.

Flat lay of a small white ceramic bowl of bright red curry paste, a medium whole yellow onion halved showing its layers, three whole brown garlic cloves unpeeled, a fresh 2-inch ginger nub with light brown skin and knotted texture, a small white ceramic bowl filled with rich full-fat coconut milk, a small white ceramic bowl of clear chicken broth, a fresh whole lime with one wedge cut, a small white ceramic bowl holding chopped ripe red tomatoes, several raw white fish fillets with a moist sheen and flaky texture, a few sprigs of fresh vibrant green cilantro, a handful of chopped green onions with white and green parts visible, a small white ceramic bowl of golden avocado oil, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

The image shows a white bowl filled with a creamy, orange soup with visible layers of soft white fish chunks, red tomato pieces, and green sliced chilies floating in the broth. On top, there is a small bunch of fresh green cilantro leaves placed on the left side, two bright red chili rings near the center right, and two lime wedges tucked into the soup on the right side. A silver spoon rests inside the bowl on the right edge. Another bowl with similar soup and garnishes appears at the bottom left, and a halved lime is placed on the white marbled surface near the bowl. The colors are bright and fresh, with a mix of cream, red, green, and white. photo taken with an iphone --ar 2:3 --v 7

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

Coconut Lime Fish Soup - Serving Suggestion

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:

Can I substitute the fish with another protein?

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.

How spicy is this soup?

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!

Can I use light coconut milk instead of full-fat?

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.

What’s the best way to check if the fish is cooked?

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!