There's something so comforting about the tangy, creamy notes in this Coconut Lime Fish Soup Recipe. The blend of coconut milk and zesty lime creates an irresistible harmony that makes every spoonful feel like a little escape to the tropics. Trust me, it’s worth your time!

This image shows a white bowl filled with a bright orange soup. The soup has layers including small white shredded pieces that look soft, slices of red chili pepper, and fresh green cilantro leaves floating on top. There are also two thin slices of lime resting near the edge of the bowl, and small green onion slices add color. The bowl sits on a white marbled surface with a mustard yellow cloth with fringes beside it. 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

I can’t get enough of how this soup balances rich coconut creaminess with bright, citrus zing. It’s simple but deeply satisfying — perfect for when you want something cozy yet fresh. Plus, it’s packed with healthy protein and bold flavors that just sing.

Flavor Harmony: The coconut and lime combo creates a perfect balance of creamy and tangy that keeps you coming back for more.
Healthy and Nourishing: Loaded with fresh fish and wholesome ingredients, it’s a great source of protein and nutrients without feeling heavy.
Easy Yet Impressive: It looks fancy but only takes about an hour from start to finish — ideal for a weeknight dinner or casual dinner party.
Flexible and Customizable: You can tweak the spice level, add veggies, or swap fish types to make it truly your own.

Ingredients & Why They Work

This soup shines because each ingredient plays a special role—from the richness of coconut milk to the bright lift of fresh lime. When shopping, look for good-quality coconut milk and fresh lime for that punch of flavor that ties everything together.

Flat lay of a small white ceramic bowl filled with avocado oil, half a medium-sized yellow onion finely chopped on a simple white plate, three whole garlic cloves unpeeled, a 2-inch nub of fresh ginger root thinly sliced on a white dish, a small white bowl containing full-fat coconut milk, a white bowl with chicken broth, a small white bowl holding vibrant red curry paste, a tiny white bowl with amber fish sauce, one whole fresh lime with a few zest strips next to it on a white plate, a white bowl filled with chopped ripe fresh tomatoes, several uncooked white fish fillets (cod) arranged neatly on a white ceramic plate, a small bunch of fresh cilantro sprigs, a few lime wedges on a white dish, and a small white bowl with chopped green onions, 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: I use this for its mild flavor and high smoke point, perfect for sautéing without overpowering the soup.
Yellow onion: Adds a gentle sweetness and depth to the broth as it softens.
Garlic: Brings that warm aromatic base—don’t skip it, it makes a big difference.
Ginger: Adds a subtle spicy zing that complements the lime and coconut beautifully.
Full-fat coconut milk: The creamy heart of this soup, giving it richness and a luscious texture.
Chicken broth: Balances the coconut’s creaminess with savory depth—feel free to go vegetarian with veggie broth.
Red curry paste: Packs in a gentle heat and complex spice—start small and adjust to your taste.
Fish sauce: Adds umami and salty depth; just a little goes a long way.
Lime zest and juice: The star tang that brightens and lifts the soup, making it truly refreshing.
Fresh tomatoes: Bring acidity and a bit of sweetness, balancing the richness.
White fish fillets: I usually pick cod or halibut for their firm texture that holds well in soup without falling apart too quickly.
Salt and pepper: To taste, enhancing all the other flavors.
Fresh cilantro, lime wedges, green onions: Essential garnishes that add freshness and a final pop of color.

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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 things about this Coconut Lime Fish Soup Recipe is how easy it is to make it your own. Whether you like it extra spicy, loaded with veggies, or a bit heartier with noodles, you can tweak it without losing the essence.

Variation: When I want a little more heat, I add a teaspoon of fresh chopped chili or more red curry paste—just be careful to build it gradually so it doesn’t overpower the lime and coconut.
Vegetables: Try adding sliced bell peppers, baby spinach, or snap peas toward the end of cooking for color and crunch.
Protein swap: Occasionally, I substitute shrimp or scallops if I don’t have fish on hand, and it works beautifully.
Serving style: Serve over jasmine rice or with a side of rice noodles to soak up the flavorful broth.

Step-by-Step: How I Make Coconut Lime Fish Soup Recipe

A white bowl filled with a creamy orange soup containing chunks of white fish, green sliced chilies, and small pieces of tomato. On the right side of the soup, two red chili slices with visible seeds float on the surface, next to a lime wedge partially submerged in the soup. On the left, a bunch of fresh green cilantro leaves rest on top of the soup. The background shows a white marbled surface with a halved lime nearby, and a part of another bowl with similar ingredients is slightly visible at the bottom left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté your aromatics until soft and fragrant

Start by warming the avocado oil in a heavy pot over medium heat. Toss in the finely chopped onions and stir occasionally as they soften up—this usually takes 3 to 5 minutes. When the kitchen smells like a dream, add your minced garlic and fresh ginger. Sauté those for another couple of minutes until you can really smell the ginger’s zing. This step builds the flavor foundation that makes the soup so cozy.

Step 2: Build the broth with coconut milk, broth, and spices

Pour in the creamy coconut milk and chicken broth, then stir in the red curry paste, fish sauce, lime zest, lime juice, and fresh chopped tomatoes. I usually give everything a good whip until the curry paste is fully incorporated. Cover the pot, turn heat up till it comes to a boil, then reduce to a gentle simmer. Let it bubble away for 30 minutes so all those flavors can mingle and deepen.

Step 3: Add the fish and gently finish cooking

Once the broth tastes balanced and delicious, carefully nestle your fish fillets into the simmering soup. Cooking them gently for 10 minutes ensures they stay tender and flaky. I always check the internal temperature with a food thermometer—145°F is just right for perfectly cooked fish. Then, I fish them out, break into bite-sized pieces, and slide them back in for that perfect mix.

Step 4: Garnish and serve warm

Sprinkle chopped fresh cilantro and green onions on top, and serve with extra lime wedges on the side. The brightness from these garnishes makes every spoonful pop. It’s best enjoyed fresh but leftovers are quite tasty too!

Top Tip

Over the years, I’ve learned a few little tricks that totally elevate this Coconut Lime Fish Soup Recipe. They’re simple, but make a big difference if you want the best result every time.

Freshness is key: Use freshly squeezed lime juice and zest for that unmistakable zing; bottled lime juice just doesn’t give the same brightness.
Don’t rush the simmer: Letting the soup simmer gently for 30 minutes deepens the flavors and softens the tomatoes to perfect tenderness.
Gentle fish cooking: Add the fish last and keep the heat moderate to prevent it from falling apart or drying out.
Taste as you go: Especially with red curry paste and fish sauce, start with less and add more gradually to suit your preference.

How to Serve Coconut Lime Fish Soup Recipe

Coconut Lime Fish Soup - Serving Suggestion

Garnishes

Fresh cilantro and green onions are my go-to garnishes because they add that pop of green and brightness. Lime wedges on the side are non-negotiable—squeezing extra lime over the bowl instantly lifts the flavors. Sometimes I also sprinkle a few toasted sesame seeds or thin slices of fresh chili if I’m in the mood for a little crunch or heat.

Side Dishes

I usually serve this soup with crusty bread—perfect for mopping up the delicious broth. Jasmine rice or simple steamed rice noodles work beautifully too, soaking up the soup’s vibrant flavors. A light, crisp cucumber salad on the side balances the richness wonderfully.

Creative Ways to Present

When I want to impress guests, I ladle the soup into shallow bowls and top it with edible flowers and microgreens for a fresh, elegant touch. You could also serve it in pretty coconut shell bowls for a fun, tropical vibe—great for a summer dinner party or casual gathering.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 2 days. The flavors actually get even better after sitting overnight, though the fish is best eaten within this timeframe to keep its texture fresh and tender.

Freezing

Freezing the soup is possible, but I recommend freezing the broth separately without the fish for best texture. When ready to eat, thaw the broth and reheat gently, then add freshly cooked fish pieces to avoid a mushy result.

Reheating

Reheat leftovers on the stove over low heat, stirring occasionally. If the soup looks thick, add a splash of water or broth to loosen it up. Be gentle when stirring if the fish is still in the pot so it doesn’t break apart too much.

Frequently Asked Questions:

What type of fish is best for Coconut Lime Fish Soup Recipe?

Firm white fish like cod, halibut, or tilapia are ideal because they hold their shape well during cooking and have a mild flavor that complements the soup.

Can I make this soup vegetarian or vegan?

Absolutely! Swap the chicken broth for vegetable broth and skip the fish sauce or use a vegan alternative. You can add tofu or hearty vegetables like mushrooms and zucchini for protein instead.

How spicy is this Coconut Lime Fish Soup Recipe?

It has a gentle heat from the red curry paste that you can control by adjusting the amount. If you prefer mild, use just one tablespoon, or add more for a spicier kick. Fresh chilies can also be added for extra heat.

Can I prepare this soup in advance?

You can prepare the broth and simmer it ahead of time, but I recommend adding and cooking the fish right before serving to keep it tender and fresh.

Final Thoughts

This Coconut Lime Fish Soup Recipe holds a special place in my kitchen because it’s both comforting and vibrant—a bowl that feels nourishing and fresh at once. I love pulling it together on busy nights or when I want to impress friends without fuss. Give it a try, and I think you’ll find it quickly becoming a favorite for easy weeknight dinners or anytime you want a little tropical comfort in your bowl.