Coconut Lime Fish Soup is a bright and refreshing dish that brings together tender chunks of fish, creamy coconut milk, and a zesty splash of lime. The flavors are light but full, with a hint of spice from fresh herbs and maybe a little chili if you like it warm. It feels like a little tropical getaway in a bowl.
I love making this soup when I want something that’s both comforting and a bit different from the usual. The coconut milk makes the broth silky smooth, while the lime adds just the right amount of tang to keep things lively. A tip I always follow is to add the lime juice right at the end so it keeps its fresh, bright punch.
This soup is my go-to when I want to impress but don’t want to spend hours in the kitchen. I often serve it with a side of crusty bread or over steamed rice to soak up every drop of that delicious broth. It’s one of those meals that feels fresh and inviting, perfect for any day you want to feel a little sunshine on your plate.
Key Ingredients & Substitutions
White Fish: The recipe calls for cod, haddock, or sea bass. These fish are mild and hold up well in soup. If you can’t find these, try tilapia, halibut, or even salmon for a richer taste.
Coconut Milk: Use full-fat canned coconut milk for the best creamy texture. Light coconut milk works, but the soup may be less rich.
Lime Juice: Fresh lime juice makes a huge difference with its bright taste. Avoid bottled if you can. You can substitute with lemon juice, though the flavor will be slightly different.
Fish Sauce: This adds a salty, umami kick. If avoiding fish sauce, use soy sauce or tamari, but reduce salt elsewhere to balance.
Red Chili: Provides gentle heat and color. You can remove the seeds to reduce spice or swap for a milder pepper like paprika for flavor without heat.
How Do You Cook the Fish So It Stays Tender in Soup?
Fish cooks quickly and can become tough if overcooked in soup. Here’s how to get tender, flaky pieces:
- Once the broth is simmering (not boiling), gently add the fish pieces.
- Keep the heat low to maintain a gentle simmer; too high will toughen the fish.
- Cook just until the fish turns opaque and flakes easily, usually 5-7 minutes.
- Avoid stirring vigorously; gently spoon the liquid over the fish instead.
This careful approach keeps the fish moist and delicate, perfect for this light soup.
Equipment You’ll Need
- Large pot – perfect for simmering the soup evenly without crowding the ingredients.
- Sharp knife – makes cutting fish and chopping herbs easy and precise.
- Cutting board – a clean surface for prepping veggies and fish safely.
- Ladle – helps you serve the soup gently without breaking the fish pieces.
- Citrus juicer (optional) – handy for extracting fresh lime juice without seeds.
Flavor Variations & Add-Ins
- Try shrimp or scallops instead of fish for a different seafood twist; they cook quickly and add sweetness.
- Add sliced mushrooms for earthiness and a bit more texture.
- Stir in fresh basil or Thai basil along with cilantro for a herby, aromatic flavor.
- Include diced bell peppers or snap peas for some crunch and color balance.
Coconut Lime Fish Soup Recipe
Ingredients You’ll Need:
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 red chili, sliced (adjust to taste)
- 1 can (14 oz) coconut milk
- 2 cups fish or vegetable stock
- 1 tbsp fish sauce
- 1 tbsp lime juice (plus extra wedges for serving)
- 1 tsp sugar
- 1 lb white fish fillets (cod, haddock, or sea bass), cut into chunks
- 1/4 cup fresh cilantro (coriander), chopped plus extra for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This Coconut Lime Fish Soup takes about 10 minutes to prepare and roughly 15 minutes to cook. In total, you can have this delicious and fresh soup ready in about 25 minutes – perfect for a quick and healthy meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, ginger, and sliced red chili. Cook for about 3 to 4 minutes, stirring occasionally, until the onion is soft and fragrant.
2. Simmer the Broth:
Pour in the coconut milk and fish or vegetable stock. Stir well to combine. Bring the mixture to a gentle simmer over medium-low heat.
3. Add Flavors:
Stir in the fish sauce, lime juice, and sugar. Let the soup simmer for about 5 minutes, allowing the flavors to blend nicely.
4. Cook the Fish:
Gently add the chunks of white fish to the simmering soup. Cook for 5 to 7 minutes, or until the fish turns opaque and flakes easily when tested with a fork. Be careful not to overcook.
5. Finish and Serve:
Stir in the chopped fresh cilantro. Season with salt and pepper to taste. Serve the soup hot with extra cilantro, sliced chili, and lime wedges on the side for an extra splash of brightness.
Can I Use Frozen Fish for This Soup?
Yes, you can use frozen fish, but make sure to thaw it completely in the fridge overnight before cooking. Pat it dry to avoid extra moisture that could dilute the soup.
How Can I Make This Soup Spicier or Milder?
For more heat, add extra sliced red chili or a pinch of chili flakes. To make it milder, remove the seeds from the chili or reduce the amount used altogether.
Can I Prepare This Soup in Advance?
You can prepare the broth and aromatics ahead, but add the fish and cilantro just before serving to keep the fish tender and fresh flavors vibrant.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to avoid curdling the coconut milk and breaking down the fish too much.
