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Coconut Lime Fish Soup

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A bright, tangy Coconut Lime Fish Soup with creamy coconut milk, zesty lime, and flaky fish in a comforting yet fresh broth. Quick and flavorful, perfect for weeknight dinners.

Ingredients

  • 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

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add finely chopped onion (or shallot) and sauté until softened.
  3. Stir in minced garlic, grated ginger, and chili, cooking for about a minute until fragrant.
  4. Pour in the broth, coconut milk, and bring to a gentle simmer.
  5. Add lime zest and juice, tasting and adjusting the seasoning with salt, pepper, and more lime if needed.
  6. Gently slide in bite-size pieces of fish and cook until they’re just opaque—about 5 minutes.
  7. Stir in fresh cilantro leaves and remove from heat.
  8. Ladle the soup into bowls and finish with extra cilantro, thin lime slices, or a sprinkle of chili flakes.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the fish.
  • For a richer soup, swap half the coconut milk for coconut cream.
  • For added texture, consider including sliced bell pepper, mushrooms, or baby spinach.
  • Adjust the heat by adding more chili or sriracha for extra spice.

Nutrition

Find it online: https://lauracooks.com/coconut-lime-fish-soup/