This Coconut Lime Fish Soup is a tropical-infused comfort dish that blends creamy coconut milk, zesty lime, and tender fish into a light yet nourishing bowl. With bright vegetables and a fragrant broth, it’s perfect for a refreshing meal that still warms the soul. Quick to make and full of vibrant flavors, this soup is both simple and satisfying.

Why You’ll Love This Recipe

This soup strikes a perfect balance between comforting and refreshing. The velvety coconut broth soothes your taste buds, while the lime adds a bright zing. The delicate white fish flakes beautifully in the broth, and colorful veggies like bell pepper and cherry tomatoes give it texture and freshness. It’s effortless, healthy, and packs well—ideal for family dinners or light lunches.

Coconut Lime Fish Soup

Ingredients

1 lb (450 g) white fish fillets (cod, snapper, or halibut), cut into 1‑inch pieces
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1‑inch piece ginger, minced
1–2 red chilies, sliced (optional, for heat)
1 can (14 oz) coconut milk
4 cups fish stock or chicken broth
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon lime zest
Juice of 2 limes
2 teaspoons sugar
1 cup cherry tomatoes, halved
1 red bell pepper, sliced
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Salt and black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Sauté the Aromatics
In a large pot over medium heat, add the vegetable oil. Cook the chopped onion for about 3–4 minutes until soft. Add garlic, ginger, and chilies, sautéing for 2 more minutes until aromatic.
Build the Soup Base
Pour in coconut milk and broth. Stir in fish sauce, soy sauce, lime zest, lime juice, and sugar. Bring the mixture to a simmer.
Add Vegetables
Stir in cherry tomatoes and red bell pepper. Simmer for 5–7 minutes until veggies are tender but colorful.
Cook the Fish
Gently add fish pieces into the hot broth. Simmer for 5–7 minutes, until fish flakes easily and is opaque all the way through.
Season and Serve
Taste and adjust seasoning with salt, pepper, or extra lime. Ladle into bowls, garnish with cilantro, and serve with lime wedges on the side.

Servings and Timing

Servings: 4
Total Time: 40 minutes

Variations

Spicy Twist: Use more chilies or add a splash of chili oil.
Seafood Mix: Substitute shrimp or scallops for the fish, or combine.
Thicker Broth: Let the soup simmer a few extra minutes uncovered before adding the fish.
Make Ahead: Prep broth and veggies in advance; add fish last minute to preserve texture.

Storage/Reheating

Storage: Keep leftovers refrigerated in an airtight container for up to 3 days.
Freezing: Freeze without fish or delicate veggies for up to 2 months.
Reheating: Gently warm the soup on low heat. Add fish fresh to avoid overcooking.

FAQs

1. Can I use frozen fish?
Yes—just thaw it completely before adding to the soup to ensure even cooking.

2. Can I make it dairy-free?
Absolutely—it’s already dairy-free and naturally creamy from coconut milk.

3. What if I don’t have fish stock?
Use chicken or vegetable broth as a substitute—flavor will still be delicious.

4. How can I make it vegan?
Use tofu cubes instead of fish and veggie broth in place of fish stock.

5. Can I add noodles or rice?
Yes! Cook them separately and add to individual bowls before ladling in soup.

6. Can I add greens?
Definitely—toss in baby spinach or kale just before serving for an added boost.

7. Is it spicy by default?
Only mildly. To intensify heat, increase chilies or add chili oil to bowls.

8. Can I use light coconut milk?
You can—but full‑fat coconut milk gives a richer, more luscious texture.

Conclusion

Coconut Lime Fish Soup is a beautiful blend of creaminess, zest, and gentle heat—simple to prepare yet strikingly satisfying. With its fragrant broth and tender fish, it’s a delightful meal perfect for any season. Serve it with lime wedges for added brightness and enjoy every spoonful!