Name: Coconut Lime Fish Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 lb (450g) white fish fillets (cod, snapper, or halibut), cut into 1-inch pieces; 1 tablespoon vegetable oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1-inch piece of ginger, minced; 1-2 red chilies, sliced (optional, for heat); 1 can (14 oz) coconut milk; 4 cups fish stock or chicken broth; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon lime zest; Juice of 2 limes; 2 teaspoons sugar; 1 cup cherry tomatoes, halved; 1 red bell pepper, sliced; 1/2 cup fresh cilantro, chopped (for garnish); Lime wedges (for serving); Salt and black pepper, to taste

Jump to Recipe·Print Recipe

Let me set the scene: you’re cozied up with a warm bowl of soup that smells like a tropical getaway, and every spoonful is a bright, creamy burst of flavor. That’s exactly what you’re in for with this Coconut Lime Fish Soup. It’s light yet indulgent, refreshing yet comforting. The creamy coconut milk mingles with zesty lime and fragrant spices, while tender chunks of fish melt in your mouth. Trust me, this recipe is the kind of meal that makes you close your eyes and say, “Wow.” Perfect for weeknight dinners or impressing guests, it’s surprisingly easy to whip up, but it tastes like you spent hours in the kitchen.

Why You’ll Love Coconut Lime Fish Soup

This isn’t just any soup—it’s a little bit of magic in a bowl. Here’s why:

Versatile

Whether you’re feeding the family or planning a dinner party, this soup fits the bill. Dress it up with garnishes, or keep it simple for a quick meal.

Budget-Friendly

Using simple, accessible ingredients, this soup delivers big flavors without breaking the bank.

Quick and Easy

With straightforward steps and minimal prep, you’ll have this on the table in no time.

Customizable

Love spice? Add more chili! Want a thicker broth? Use less stock. This recipe bends to your preferences effortlessly.

Crowd-Pleasing

Even picky eaters will love the balance of creamy, tangy, and savory in every bite.

Ingredients

Here’s what makes this soup so irresistible:

Fish Fillets

The hero of this dish! Tender, flaky white fish like cod, tilapia, or halibut soaks up the vibrant flavors beautifully.

Coconut Milk

This creamy base adds richness and a subtle sweetness that perfectly balances the tangy lime.

Lime Juice and Zest

The zingy, citrusy kick that brightens every spoonful. It’s the secret to that irresistible tropical vibe.

Fish Stock

Deepens the flavors, creating a savory backbone for the soup.

Garlic and Ginger

The aromatic duo that gives the soup its warm, flavorful foundation.

Shallots

Milder than onions, they add a subtle sweetness and depth to the broth.

Thai Red Curry Paste

A punch of spice and a symphony of flavors that takes this soup to the next level.

Vegetables

Think baby spinach, carrots, or bell peppers for pops of color and added nutrition.

Fresh Cilantro and Basil

For that fresh, herby finish that makes everything sing.

Instructions

Sauté Your Aromatics

In a large pot, heat some oil over medium heat. Add the shallots, garlic, and ginger, cooking until fragrant and soft. This is where the magic begins—your kitchen will smell incredible!

Build the Broth

Stir in the red curry paste and cook for a minute to unlock its flavors. Add the fish stock, coconut milk, and lime juice, stirring well. Bring it all to a gentle simmer, letting the ingredients meld into a rich, creamy base.

Add the Vegetables

Toss in your chosen vegetables and cook until just tender. They’ll soak up all the delicious flavors while adding texture and color.

Cook the Fish

Gently add the fish fillets to the simmering broth. Let them cook through, turning opaque and flaky—this should only take a few minutes. Be careful not to overcook!

Finish with Freshness

Remove the pot from heat and stir in the lime zest, cilantro, and basil. Taste and adjust the seasoning with salt or an extra squeeze of lime.

Serve and Savor

Ladle the soup into bowls and garnish with extra herbs, lime wedges, or even a sprinkle of chili flakes for heat. Grab a spoon and enjoy!

How to Serve Coconut Lime Fish Soup

This soup is a star on its own, but here are some pairing ideas:

Crusty Bread: Perfect for soaking up that luscious broth.
Steamed Rice: A great way to turn this soup into a heartier meal.
Side Salad: A light, refreshing green salad complements the rich flavors.
Noodles: Pour the soup over rice noodles for a slurp-worthy variation.

Additional Tips

Prep Ahead: Chop your vegetables and measure out ingredients in advance to make cooking seamless.
Diet-Friendly: Use low-fat coconut milk or skip the curry paste for a milder flavor.
Spice It Up: Add fresh chili slices or a dash of hot sauce if you like more heat.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently to keep the fish tender.
Freezer-Friendly: Freeze the broth without the fish for up to a month. Add fresh fish when reheating for best results.

FAQ

Q1: Can I use frozen fish?

Absolutely! Just thaw it fully before adding it to the soup.

Q2: What’s a good substitute for fish stock?

Vegetable stock works well, but chicken stock can also add depth.

Q3: Can I make this soup dairy-free?

It already is! Coconut milk is the creamy, dairy-free hero here.

Q4: How do I thicken the broth?

Let it simmer uncovered a little longer, or add a slurry of cornstarch and water.

Q5: Can I use shrimp instead of fish?

Definitely! Shrimp cooks quickly and pairs beautifully with the flavors.

Q6: Is this soup spicy?

It has a gentle kick, but you can adjust the spice level with more or less curry paste.

Q7: Can I add other proteins?

Chicken or tofu would work great as substitutes for fish.

Q8: What’s the best way to reheat leftovers?

Gently warm on the stove over low heat to avoid overcooking the fish.

Q9: How can I make it gluten-free?

It already is! Just double-check your curry paste and stock for any hidden gluten.

Q10: Can I serve this as an appetizer?

Of course! Serve smaller portions as a starter—it’s sure to impress.