Coconut Lime Fish Soup

I’ve created a bright, tangy Coconut Lime Fish Soup that brings together creamy coconut milk, zesty lime, and flaky fish in a comforting yet fresh broth. It’s quick to prepare, yet full of vibrant, layered flavors that feel sophisticated and satisfying.

Why You’ll Love This Recipe

I love how easily the flavors come together for a soup that feels both light and indulgent. The creaminess of the coconut milk balances the acidity of fresh lime juice, while ginger, garlic, and chilies add warmth without overpowering. Plus, it’s ready in under 30 minutes—perfect for a weeknight dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• coconut milk

• fish fillets (such as cod, halibut, or tilapia)

• lime juice and lime zest

• ginger

• garlic

• chili flakes or fresh chili

• vegetable broth or fish stock

• onion or shallot

• cilantro or fresh herbs

• olive oil or neutral cooking oil

• salt and pepper

directions

1. I heat oil in a large pot over medium heat.

2. I add finely chopped onion (or shallot) and sauté until softened.

3. I stir in minced garlic, grated ginger, and chili, cooking for about a minute until fragrant.

4. I pour in the broth, coconut milk, and bring to a gentle simmer.

5. I add lime zest and juice, tasting and adjusting the seasoning with salt, pepper, and more lime if needed.

6. I gently slide in bite-size pieces of fish and cook until they’re just opaque—about 5 minutes.

7. I stir in fresh cilantro leaves and remove from heat.

8. I ladle the soup into bowls and finish with extra cilantro, thin lime slices, or a sprinkle of chili flakes.

Servings and timing

This recipe serves 4 people.
Prep time: about 10 minutes.
Cook time: around 15 minutes.
Total time: approximately 25 minutes.

storage/reheating

I cool any leftover soup to room temperature before transferring to an airtight container. It keeps in the fridge for up to 3 days. To reheat, I simmer it gently on the stove so the fish stays tender—avoiding boiling as it can cause the fish to become tough. I don’t freeze fish in this broth, as the texture can degrade.

Variations

• Protein swap: I can use shrimp, scallops, salmon, or firm tofu instead of white fish.

• Vegetable boost: I add sliced bell pepper, mushrooms, or baby spinach for extra texture.

• Coconut variation: I swap half coconut milk for full-fat coconut cream for a richer soup.

• Herb options: I garnish with basil, mint, or Thai basil for diverse flavor profiles.

• Spice level: I adjust heat by using more chilies, a splash of sriracha, or red curry paste.

FAQs

What type of fish works best in this soup?

I prefer mild, flaky white fish like cod, halibut, or tilapia because they absorb the broth’s flavors while holding their shape nicely.

Can I make this soup dairy-free and gluten-free?

Yes—I use coconut milk and vegetable or fish broth without gluten-containing additives to keep it fully dairy‑free and gluten‑free.

How do I prevent the coconut milk from splitting?

I make sure to keep the soup at a gentle simmer, not a rolling boil, once the coconut milk is added. Stirring occasionally helps maintain a smooth texture.

Can I prepare this soup ahead of time?

I can prepare the broth base a few hours in advance and refrigerate it. When ready to serve, I reheat and add the fish just before eating to keep it tender.

What garnishes enhance the soup?

I like vibrant garnishes—fresh cilantro, lime wedges, thin chili slices, or a drizzle of chili oil. They brighten both the look and taste.

Conclusion

This Coconut Lime Fish Soup is a delightful blend of creamy, tangy, and subtly spicy flavors that I find both comforting and refreshing. It comes together quickly, can be customized in many ways, and is perfect for a light yet satisfying meal. I enjoy how the fresh herbs and lime elevate the dish, making it feel like something special with minimal effort.