This Coconut Lime Fish Soup is like a little taste of paradise in a bowl. It’s creamy and light all at once, with tender pieces of fish swimming in a broth that’s packed with coconut milk, zesty lime, and just the right amount of fresh herbs. The flavors come together beautifully to give you something refreshingly tropical that feels special but is super easy to make.
I love making this soup when I need a break from the usual. The lime adds the perfect pop of brightness that keeps everything from feeling too heavy, and the coconut milk gives it a cozy creaminess without being too rich. Whenever I make it, the whole kitchen smells amazing, and I find myself sneaking little tastes while cooking—it’s that good!
One of my favorite ways to enjoy this soup is with a warm, crusty piece of bread for dipping. It’s also great for lunch or a light dinner when you want something satisfying but not too filling. This recipe never fails to make me feel like I’m sitting on a sunny beach, no matter what the weather’s like outside!
Key Ingredients & Substitutions
White Fish: Cod, halibut, or tilapia work beautifully here because they’re mild and cook quickly. If you prefer, try shrimp or firm tofu for a different twist.
Coconut Milk: Full-fat coconut milk adds creaminess and richness. Light versions are fine but may thin the soup out a bit.
Lime Juice & Zest: Fresh lime is key for that bright, citrus punch. Bottled lime juice can work in a pinch but won’t be as fresh.
Fish Sauce: This adds depth and umami. You can skip it or substitute soy sauce if you want to keep it vegetarian or less intense.
Red Curry Paste or Chili Flakes: These add gentle heat and flavor. Adjust based on your spice preference or leave out if you like it mild.
How Do You Cook the Fish Perfectly Without Overcooking It?
Cooking the fish gently is important because it cooks fast and can get tough if overdone. Here’s how I make sure it stays tender:
- Add the fish last, after the soup simmers gently.
- Keep heat low and let the soup barely bubble while fish cooks.
- Check after 5 minutes and test a piece by flaking it gently with a fork.
- Once fish flakes easily and looks opaque, it’s done—remove the soup from heat quickly.
This way, you keep the fish tender and moist, and it blends perfectly with the creamy coconut lime broth.
Equipment You’ll Need
- Large pot – I use a big one so there’s enough room for all the ingredients and to simmer gently without splashing.
- Chef’s knife – makes chopping garlic, ginger, onion, and peppers quick and easy.
- Cutting board – provides a sturdy surface for chopping and prepping ingredients.
- Measuring spoons and cups – helps add the right amount of lime juice, fish sauce, and other seasonings.
- Soup spoon or ladle – for serving and mixing the soup smoothly.
- Can opener – to easily open the can of coconut milk.
Flavor Variations & Add-Ins
- Swap the white fish for shrimp or scallops for extra variety and seafood flavor.
- Add chopped fresh herbs like Thai basil or mint at the end for a burst of freshness.
- Mix in some chopped vegetables such as spinach, bok choy, or snap peas to boost the nutrition.
- Spice it up with a dash of chili oil or a sprinkle of red pepper flakes for more heat.
Coconut Lime Fish Soup: Taste of Paradise
Ingredients You’ll Need:
- 1 tablespoon olive oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced into strips
- 1 can (14 oz) coconut milk (full fat for creamier soup)
- 2 cups fish or vegetable broth
- 1 pound white fish fillets (such as cod, halibut, or tilapia), cut into bite-size pieces
- Juice and zest of 1 lime
- 1 teaspoon lime juice (additional for serving)
- 1 tablespoon fish sauce (optional for depth of flavor)
- Salt and freshly ground black pepper, to taste
- 1-2 teaspoons red curry paste or ½ teaspoon chili flakes (optional for a mild spicy kick)
- Fresh cilantro, chopped, for garnish
- Lime slices or wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so expect around 30 minutes from start to finish. It’s perfect for a quick, wholesome meal that bursts with fresh, tropical flavors.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive or coconut oil in a large pot over medium heat. Add the chopped onion and cook until it turns soft and translucent, around 4 minutes. Then add the minced garlic and grated ginger, cooking another 1-2 minutes until fragrant and inviting.
2. Cook the Vegetables and Spice:
Add the red bell pepper strips to the pot and stir, letting them soften for 3-4 minutes. If you enjoy some heat, stir in the red curry paste or chili flakes and cook for an additional minute to release their flavors.
3. Simmer the Soup Base:
Pour in the coconut milk and broth, giving everything a good stir. Let the mixture come to a gentle simmer – not a boil – so the flavors meld perfectly.
4. Poach the Fish:
Carefully add the bite-sized pieces of fish to the pot. Lower the heat to a gentle simmer and cook for about 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork.
5. Add Finishing Flavors and Serve:
Stir in the lime zest, lime juice, and fish sauce if you’re using it. Taste the soup and season with salt and black pepper as you like. Take the pot off the heat and sprinkle chopped fresh cilantro over the top. Serve the soup warm with lime wedges on the side for an extra zing.
Can I Use Frozen Fish for This Soup?
Yes! Just be sure to thaw the fish completely in the refrigerator overnight or under cold running water before cooking. This helps it cook evenly and prevents it from becoming mushy.
Can I Make This Soup Ahead of Time?
Absolutely. Make the soup up to step 6, then cool it and refrigerate for up to 2 days. Reheat gently on the stove, adding a little broth or water if it thickens too much, and stir in fresh lime juice and cilantro before serving.
How Do I Adjust the Spice Level?
Start with less red curry paste or chili flakes and add more to taste. You can also serve chili oil or hot sauce on the side so everyone can customize their bowl.
What’s a Good Substitute for Fish Sauce?
If you don’t have fish sauce or want a vegetarian option, soy sauce or tamari works well to add that savory umami flavor.