Prepare to fall head over heels for Coconut Lime Fish Soup—a vibrant, soul-warming bowl that combines creamy coconut milk, zesty lime, a gentle kick of curry, and delicate chunks of flaky white fish. Each spoonful is a love letter to Thai-inspired comfort, fresh herbs, magical aromatics, and bold tropical flavors. Whether you’re looking for something quick and nourishing on a weeknight or hoping to dazzle friends with a standout seafood dinner, Coconut Lime Fish Soup delivers the kind of restaurant-worthy results you’ll crave again and again.
Ingredients You’ll Need
Coconut Lime Fish Soup is proof that you don’t need a long shopping list to create something memorable. Each ingredient shines in its own way—some lend body and richness, others bring pops of color and layers of flavor. Here’s what you’ll need (and exactly why).
- Coconut oil: Adds a lush, subtle sweetness as the base for sautéing your aromatics.
- Onion (small, diced): The humble hero, bringing mellow sweetness and a savory backbone to the broth.
- Garlic (cloves, minced): Infuses the soup with mouthwatering depth—always use fresh for the best punch.
- Fresh ginger (grated): Awakens the palate with vibrant, warming notes that make the soup irresistible.
- Red bell pepper (thinly sliced): Gives every bite a pop of color and delightful natural sweetness.
- Red curry paste: Provides heat, complexity, and a lovely undercurrent of Thai-inspired spice.
- Full-fat coconut milk (14 oz can): This is your ticket to creamy, velvety luxury—don’t skimp on quality.
- Fish or chicken broth (2 cups): Builds a savory, well-seasoned base for all the harmonious flavors.
- Fish sauce: Delivers irresistible umami and authentic Southeast Asian flair—add to taste.
- Lime juice (from 2 limes): The zesty kick that keeps the soup light, bright, and totally refreshing.
- Salt: Balances and amplifies every nuance—season as you go for spot-on flavor.
- Black pepper: Provides an earthy edge without overpowering the other tastes.
- White fish fillets (like cod or halibut), cut in chunks: Mild and flaky, these bite-sized morsels soak up all the goodness of the broth.
- Fresh cilantro (chopped): Sprinkled at the end for bright, aromatic lift and that unmistakable finish.
- Green onion (sliced): Adds a little crunch and gentle sharpness right before serving.
- Lime wedges (for serving): Let everyone amp up the citrus zing to their own liking at the table.
How to Make Coconut Lime Fish Soup
Step 1: Sauté the Aromatics
Start by heating the coconut oil in a large pot over medium heat. Once shimmering, toss in the diced onion and cook for 3 to 4 minutes until it softens and turns translucent. Next, stir in the minced garlic, grated fresh ginger, and thinly sliced red bell pepper. Sauté for another couple of minutes, breathing in that fabulous fragrance as the flavors begin to mingle. The foundation you build here adds incredible depth to the final soup.
Step 2: Bloom the Curry Paste
Push the vegetables to the sides of the pot and dollop in your red curry paste. Stir it in for about 30 seconds. This crucial little step “blooms” the paste, releasing a bouquet of spice and aromatics that will infuse every spoonful of Coconut Lime Fish Soup. This is a secret trick for serious flavor!
Step 3: Create the Broth
Pour in the coconut milk and your broth of choice. Now bring the magic: add fish sauce, a generous squeeze of lime juice, salt, and black pepper. Stir everything together and gently bring it to a simmer. You should have a dreamy, aromatic base already starting to look (and taste) absolutely irresistible.
Step 4: Simmer the Fish
Add in the chunky pieces of white fish, nestling them into the hot broth. Let the soup simmer gently—don’t boil—so the fish stays tender and moist. Within 6 to 8 minutes, it will turn opaque and flake apart easily with a fork. This is when Coconut Lime Fish Soup becomes a true comfort food superstar.
Step 5: Finish and Garnish
Take the pot off the heat and stir in a shower of chopped fresh cilantro and sliced green onions. Give everything a final stir, letting the fresh herbs wilt slightly for a burst of color and aroma. Ladle your Coconut Lime Fish Soup into bowls and serve piping hot with lime wedges on the side for that last squeeze of bright citrus.
How to Serve Coconut Lime Fish Soup
Garnishes
Finish each bowl with extra cilantro, sliced green onion, and a generous wedge of lime. If you love a little heat, sprinkle on thinly sliced fresh chili or a dash of chili oil. For crunch, try toasted coconut flakes or slivered almonds—unconventional but fun!
Side Dishes
Coconut Lime Fish Soup pairs beautifully with fragrant jasmine rice, rice noodles, or even a crusty, rustic bread for soaking up every drop. For a lighter meal, serve with a crisp Thai cucumber salad or tangy pickled veggies to balance the creamy broth.
Creative Ways to Present
Pour the soup into shallow vintage bowls for a rustic vibe, or ladle it into oversized mugs for cozy eating. For a party, serve small portions in shot glasses or mini bowls as a memorable appetizer. Fresh herbs and colorful garnishes make the presentation pop!
Make Ahead and Storage
Storing Leftovers
Let any leftover Coconut Lime Fish Soup cool to room temperature before transferring it to an airtight container. It will keep fresh in the fridge for up to 2 days. The flavors deepen overnight, so don’t be surprised if it tastes even more delicious the next day!
Freezing
You can freeze the soup, but keep in mind the texture of the fish and coconut milk may change slightly. For best results, cool the soup completely and freeze in individual portions. Thaw overnight in the fridge and gently reheat.
Reheating
Warm leftover Coconut Lime Fish Soup gently over low heat, stirring occasionally, just until hot. Avoid boiling; this keeps the fish tender and prevents the coconut milk from separating. Adjust seasoning and freshen things up with extra lime juice or fresh herbs.
FAQs
What type of white fish is best for Coconut Lime Fish Soup?
Mild, flaky varieties like cod, halibut, or tilapia are wonderful choices for this soup, as they soak up all the vibrant flavors while staying tender. You can also use a mix of fish or add in seafood like shrimp or scallops for variety.
Can I make Coconut Lime Fish Soup spicier or milder?
Absolutely! To turn up the heat, add more red curry paste or a finely chopped Thai chili. For a milder soup, reduce the amount of curry paste or use a sweet bell pepper instead of a spicy one. Taste as you go to find your ideal level.
Is there a good substitute for fish sauce if I don’t have it?
If you don’t have fish sauce, soy sauce or tamari can work in a pinch for a similar savory depth. For a vegan version, try a splash of mushroom soy sauce or coconut aminos.
Can I use light coconut milk instead of full-fat?
You can use light coconut milk, but the broth will be a touch less creamy and rich. If you’re watching calories, it’s a fine swap—just remember, full-fat brings the true silkiness that sets Coconut Lime Fish Soup apart!
How can I make this soup ahead for a dinner party?
Make the broth and prep all your ingredients earlier in the day. When it’s almost time to serve, bring the broth to a simmer and add the fish, finishing with fresh herbs just before guests arrive. This way, every bowl is perfectly fresh.
Final Thoughts
If you’re in the mood for something comforting, tropical, and just a tiny bit fancy, Coconut Lime Fish Soup is your ticket! Every bowl is bursting with flavor, surprisingly easy to make, and ideal for sharing with the people you love. Give it a try and let this soup become your new favorite at-home escape.
Print
Coconut Lime Fish Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Non-Vegetarian
Description
Coconut Lime Fish Soup is a delicious and aromatic Thai-inspired dish that combines the flavors of coconut, lime, and red curry with tender white fish chunks. This dairy-free and gluten-free soup is easy to make and perfect for a cozy meal any day of the week.
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 teaspoon red curry paste
Additional Ingredients:
- 1 can (14 oz) full-fat coconut milk
- 2 cups fish or chicken broth
- 1 tablespoon fish sauce
- juice of 2 limes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound white fish fillets (like cod or halibut), cut into chunks
- 1/4 cup chopped fresh cilantro
- 1 green onion, sliced
- lime wedges for serving
Instructions
- Heat coconut oil: In a large pot over medium heat, heat the coconut oil.
- Cook aromatics: Add the onion and cook until softened, then stir in garlic, ginger, and red bell pepper.
- Add curry paste: Stir in red curry paste until fragrant.
- Add liquids: Pour in coconut milk and broth, then add fish sauce, lime juice, salt, and pepper. Bring to a simmer.
- Simmer fish: Add fish chunks and simmer until cooked through, about 6–8 minutes.
- Finish: Remove from heat, stir in cilantro and green onions. Serve with lime wedges.
Notes
- This soup pairs well with jasmine rice or rice noodles.
- You can substitute shrimp or scallops for the fish, or use a mix of seafood.
- Adjust the red curry paste for more or less heat.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 55mg
