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Coconut Lime Fish Soup

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Coconut Lime Fish Soup combines creamy coconut milk, vibrant lime, and tender fish into a comforting and light dish. This fragrant soup is quick to make and perfect for a weeknight meal, offering a refreshing twist on traditional broths.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Simmering
  • Cuisine: Thai

Ingredients

  • 1 lb white fish fillets (snapper, cod, halibut, or tilapia), cut into bite-sized pieces
  • 1 can coconut milk (full-fat for creaminess)
  • 3 cups fish or chicken broth
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest
  • 3 garlic cloves, minced
  • 1 tbsp ginger, peeled and minced
  • 1 onion or shallot, finely chopped
  • 1 Thai bird chili or jalapeño, sliced (optional for heat)
  • 1 tbsp fish sauce
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup fresh cilantro or Thai basil, chopped
  • Lime wedges (for serving)

Instructions

  1. Heat a splash of oil in a medium pot over medium heat. Sauté onion (or shallot) until translucent, then stir in garlic, ginger, and chili pepper. Cook until fragrant.
  2. Pour in coconut milk and broth, bringing the mixture to a gentle simmer. Season with fish sauce, lime zest, salt, and pepper. Taste and adjust until fragrant and balanced.
  3. Once the broth is gently bubbling, add the fish pieces and simmer for 3–5 minutes, until the fish turns opaque.
  4. Remove from heat and stir in fresh lime juice and a handful of chopped cilantro or Thai basil for brightness.
  5. Ladle the soup into bowls and garnish with extra cilantro and lime wedges for squeezing.

Notes

  • For a veggie boost, add sliced mushrooms, baby bok choy, bell peppers, or spinach during the simmer.
  • Swap the fish for shrimp or mixed seafood like clams and mussels for a seafood medley.
  • For a spicier broth, stir in curry powder or red curry paste.
  • This soup is naturally gluten-free and dairy-free, assuming fish sauce is gluten-free.
  • To store, refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on low heat, stirring to prevent the coconut milk from separating.

Nutrition

Find it online: https://allcookedup.com/coconut-lime-fish-soup/