If you’ve never tried Coconut Lime Fish Soup, you’re in for a treat. It’s a creamy, tangy, and lightly spiced soup that brings a touch of the tropics right to your dinner table. Tender pieces of fish simmer in a fragrant coconut broth with garlic, lime, and herbs — the perfect mix of bright and soothing.
The first time I made this soup, it was one of those cold, gray days when I was craving something fresh but cozy. I had a can of coconut milk, a couple of white fish fillets, and some limes sitting on the counter. Thirty minutes later, I had a warm, silky soup that tasted like sunshine. Now, it’s one of my go-to recipes — right next to Cajun Seafood Alfredo and Creamy Lemon Garlic Shrimp Orzo whenever I want something light but satisfying.
Coconut Lime Fish Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
- Stir in red curry paste (if using) and cook for 1 minute. Pour in the broth, stirring to scrape up any bits from the bottom of the pot.
- Pour in the coconut milk and bring to a gentle simmer. Season lightly with salt and pepper.
- Add fish chunks and let them simmer gently for 6–8 minutes, or until the fish flakes easily with a fork. Stir in lime juice, lime zest, and fish sauce.
- Taste and adjust seasoning — add more lime for tang or salt for balance. Serve hot, topped with cilantro and green onions.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Coconut Lime Fish Soup
This soup hits the perfect balance between creamy and tangy. The coconut milk gives it richness, the lime adds brightness, and the fish keeps it filling but not heavy. It’s naturally dairy-free, easy to make in one pot, and packed with clean, bold flavors that’ll wake up your taste buds.
If you love light comfort food like my Creamy Carrot Lentil Soup or Filipino Chicken Arroz Caldo, this one will fit right into your cozy soup rotation.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1–2 teaspoons red curry paste (optional, for depth)
- 4 cups chicken or fish broth
- 1 can (14 oz) coconut milk
- 1 pound white fish fillets (like cod, halibut, or tilapia), cut into chunks
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 tablespoon fish sauce (optional but authentic)
- Salt and pepper to taste
For Garnish:
- Fresh cilantro
- Lime wedges
- Sliced green onions
- A drizzle of chili oil (optional)
If you enjoy balanced, flavor-packed dishes, you’ll also love my Beef and Chickpea Skillet — same easy style, different flavor profile.
How to Make Coconut Lime Fish Soup
Step 1: Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger, cooking for another 30 seconds until fragrant.
Step 2: Add Curry & Broth
Stir in red curry paste (if using) and cook for 1 minute. Pour in the broth, stirring to scrape up any bits from the bottom of the pot.
Step 3: Add Coconut Milk & Simmer
Pour in the coconut milk and bring to a gentle simmer. Season lightly with salt and pepper.
Step 4: Add Fish & Lime
Add fish chunks and let them simmer gently for 6–8 minutes, or until the fish flakes easily with a fork. Stir in lime juice, lime zest, and fish sauce.
Step 5: Taste & Serve
Taste and adjust seasoning — add more lime for tang or salt for balance. Serve hot, topped with cilantro and green onions.
This one-pot method is as simple as my Snow Day Soup and just as comforting.
Tips for Perfect Coconut Lime Fish Soup
- Use fresh lime juice: Bottled won’t give the same brightness.
- Don’t overcook the fish: It cooks fast — just until it flakes.
- Use full-fat coconut milk: For the creamiest texture.
- Add spice to taste: A bit of red curry or chili oil goes a long way.
These small steps are the kind that make dishes like my Cajun Potato Soup unforgettable — layers of flavor, made easy.
How to Serve
Serve this soup as a main dish with:
- Steamed jasmine rice on the side
- Warm naan or crusty bread for dipping
- A light green salad for contrast
It’s also perfect for meal prep — just reheat gently to keep the fish tender.
How to Store and Reheat
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm gently over low heat until hot (avoid boiling).
Freeze: Not ideal, as coconut milk may separate — better enjoyed fresh.
Like my Christmas Bread Recipe, this dish is best served fresh but can be made a day ahead for even deeper flavor.
Flavor Variations
- Spicy Thai Style: Add lemongrass and Thai basil for an authentic touch.
- Creamier Version: Stir in 1 tablespoon of peanut butter for richness.
- Shrimp Swap: Replace fish with shrimp or scallops.
- Vegetarian Twist: Use tofu instead of fish and vegetable broth.
If you love recipes that balance spice and comfort, you’ll also adore my Cajun Seafood Alfredo — same comfort, different coast.
Frequently Asked Questions
1. What kind of fish works best?
Any firm white fish — cod, tilapia, or halibut — works perfectly.
2. Can I use light coconut milk?
Yes, but the soup will be less creamy.
3. Can I make it ahead?
Yes, but add the fish just before serving to keep it tender.
4. How can I make it spicier?
Add a touch more curry paste or a few drops of chili oil.
The Final Bite
This Coconut Lime Fish Soup is fresh, fragrant, and comforting in all the right ways. It’s proof that simple ingredients — lime, coconut, and fish — can come together to make something truly special.
Serve it with jasmine rice or crusty bread, and you’ll have a meal that’s equal parts cozy and refreshing — perfect for any night of the week.