Short description

I made this Coconut Lime Fish Soup to combine creamy coconut milk, zingy lime, and delicate fish into a comforting, light meal. It’s vibrant, fragrant, and ready in under 30 minutes—perfect any night of the week.

Why You’ll Love This Recipe

I love this soup because it’s a refreshing change from heavy broths while still being satisfying. The interplay of coconut cream, citrus brightness, gentle spices, and tender fish transforms a humble soup into something indulgent yet healthy. I appreciate how quick it comes together and feels restaurant-worthy at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white fish fillets (snapper, cod, halibut, or tilapia), cut into bite-sized pieces
coconut milk (full-fat for creaminess)
fish or chicken broth
fresh lime juice and zest
garlic, minced
ginger, peeled and minced
onion or shallot, finely chopped
chili pepper (Thai bird or jalapeño), sliced—optional for heat
fish sauce
salt
black pepper
fresh cilantro or Thai basil, chopped
lime wedges (for serving)

directions

I begin by warming a splash of oil in a medium pot over medium heat. I sauté onion (or shallot) until translucent, then stir in garlic, ginger, and chili pepper—cooking until fragrant.
I pour in coconut milk and broth, bringing the mixture to a gentle simmer. I season with fish sauce, lime zest, salt, and pepper—tasting and adjusting until it’s fragrant and balanced.
Once the broth is gently bubbling, I add the fish pieces and simmer just until the fish turns opaque—about 3–5 minutes depending on the thickness.
Off the heat, I stir in fresh lime juice and a handful of chopped cilantro or Thai basil for a burst of brightness.
I ladle the soup into bowls and garnish with extra cilantro and lime wedges for squeezing.

Servings and timing

I serve this for four comfortably.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: approximately 25 minutes

Variations

Shrimp or mixed seafood: Swap fish for shrimp or a combination of clams and mussels for a seafood medley.
Veggie boost: Add sliced mushrooms, baby bok choy, bell peppers, or spinach during the simmer for extra nutrients.
Coconut spiced twist: Stir in curry powder or red curry paste for a richer, spicier broth.
Milk alternative: Use light coconut milk or a mix of coconut milk and cream for a lighter texture.
Low-sodium option: Replace fish sauce with low-sodium soy sauce or tamari and reduce broth salt accordingly.

storage/reheating

I store leftover soup in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it on the stove over low heat, stirring slowly to prevent the coconut milk from splitting. I add a squeeze of fresh lime juice before serving to revive the flavor.

FAQs

1. Can I use frozen fish?

Yes—I thaw it completely in the fridge before using. I pat it dry to prevent it from watering down the soup.

2. How do I avoid the soup breaking?

I heat the coconut milk gently—avoiding high heat—and stir it in slowly with broth before simmering. I also remove the soup promptly from heat once the fish is just cooked.

3. Can I batch-cook the broth ahead?

Absolutely—I often prepare the coconut broth in advance and refrigerate it. When ready, I reheat it, add fish and fresh aromatics, and finish with lime and herbs.

4. Is this soup gluten-free and dairy-free?

Yes—it’s naturally dairy-free and gluten-free, assuming the fish sauce is GF-certified. It’s a great option for common dietary restrictions.

5. Can I freeze leftovers?

I avoid freezing this soup since coconut milk can separate. However, if I do, I thaw it gently and whisk it vigorously to recombine before reheating.

Conclusion

This Coconut Lime Fish Soup is one of my favorite light, nourishing meals. It’s quick, flavorful, and offers a lovely balance of creamy, tangy, and aromatic notes. Whether I’m craving comfort or elegance, this soup always hits the mark—and I hope it becomes a favorite in your kitchen too.