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!
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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.
- 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.
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
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
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:
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.
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.
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.
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.
Print
Coconut Lime Fish Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai-inspired Coconut Lime Fish Soup is a rich, creamy, and flavorful dish featuring tender white fish simmered in a fragrant broth made with coconut milk, red curry paste, lime, and fresh tomatoes. Perfect as a nourishing main course, it balances spicy and tangy flavors for a comforting and nutritious meal.
Ingredients
Main Ingredients
- 2 tablespoon avocado oil
- ½ medium-sized yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 2-inch nub ginger (thinly sliced or minced)
- 1 (14-oz) can full-fat coconut milk
- 2 cups chicken broth
- 1 to 2 tablespoon red curry paste (to taste)
- 2 teaspoon fish sauce
- 1 lime (zested and juiced)
- 1 cup fresh tomatoes (chopped)
- 10 ounces white fish fillets (cod, halibut, or tilapia)
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
- Green onions (chopped, for garnish)
Instructions
- Heat the Oil and Sauté Onions: Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes.
- Add Garlic and Ginger: Stir in the minced garlic and thinly sliced or minced ginger, continuing to sauté for 2 to 3 minutes until fragrant and aromatic.
- Add Liquids and Flavorings: Pour in the full can of coconut milk, chicken broth, red curry paste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Stir to combine everything thoroughly.
- Simmer the Soup: Cover the pot and bring the soup to a full boil. Immediately reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 30 minutes to allow flavors to meld.
- Add Fish Fillets: Gently add the white fish fillets to the soup. Continue cooking for 10 more minutes, or until the fish reaches an internal temperature of 145 degrees Fahrenheit. Use a thermometer to check doneness.
- Flake the Fish and Combine: Use tongs to transfer the cooked fish fillets to a cutting board. Break the fish fillets into smaller bite-sized pieces with a fork, then return them to the soup. Stir well to distribute the fish evenly.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, chopped green onions, and lime wedges. Serve warm with crusty bread or salad on the side as desired.
Notes
- This soup is versatile; you can add extra fresh vegetables, rice, or noodles to customize it to your liking.
- Use full-fat coconut milk for a rich and creamy texture; light coconut milk will produce a thinner broth.
- Adjust the amount of red curry paste to suit your preferred spice level.
- Ensure the fish reaches 145°F internally for safe consumption and optimal texture.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 477 kcal
- Sugar: 7 g
- Sodium: 1363 mg
- Fat: 34 g
- Saturated Fat: 22 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 51 mg
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