Coconut Lime Fish Soup Recipe

Get ready for a burst of color and flavor with Coconut Lime Fish Soup! This creamy, Thai-inspired bowl is a delicious blend of tender fish, zesty lime, aromatic ginger, and lush coconut, all brought together in a satisfying, gently spiced broth. Each spoonful feels like a warm, sunny getaway with a refreshingly tangy finish and vibrant vegetables. Whether you’re making dinner for the family or impressing friends, Coconut Lime Fish Soup is a guaranteed crowd-pleaser that will have everyone coming back for more.

Ingredients You’ll Need

Coconut Lime Fish Soup comes together with a handful of lively ingredients that create a symphony of flavors. Every element plays a special part, offering a blend of richness, zesty brightness, savory depth, and fresh veggie goodness. Here’s what you’ll want to gather before you dive in!

  • Coconut oil: Gives the soup a silky base and subtly enhances the coconut flavor.
  • Onion: Adds mellow sweetness and depth to the core of the broth.
  • Garlic: Lends aromatic warmth and classic savory undertones.
  • Fresh ginger: Offers fragrant heat and a little zing that wakes up the whole dish.
  • Red curry paste: Delivers gentle heat and complexity; choose your favorite Thai brand for best results.
  • Full-fat coconut milk: Makes the soup ultra-creamy while balancing the spices with natural sweetness.
  • Seafood or vegetable broth: Provides the flavorful foundation and carries all those aromatics.
  • Fish sauce: Brings deep umami notes and that signature savory, Thai flavor.
  • Lime (juice and zest): Pops everything with vibrant citrus; don’t skip the zest for extra dimension!
  • Brown sugar: Touches the broth with subtle caramel sweetness that gently rounds it out.
  • Salt: Enhances and ties together the flavors.
  • Black pepper: Adds gentle background warmth and blends perfectly with the ginger.
  • White fish fillets (cod or tilapia): Choose a firm, mild fish that flakes beautifully and absorbs flavor like a sponge.
  • Cherry tomatoes: Bursts of juicy sweetness and color that liven up the bowl.
  • Baby spinach or chopped kale: Gives each serving a boost of earthy greenery and beautiful texture.
  • Chopped cilantro and lime wedges: Vibrant garnishes that make every bowl pop with flavor and color.

How to Make Coconut Lime Fish Soup

Step 1: Build the Flavor Base

Start by heating the coconut oil in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes until it turns translucent and soft. Let those onions mellow and sweeten, because this is how you create a solid, aromatic foundation for your Coconut Lime Fish Soup right from the start.

Step 2: Add Aromatics and Curry Paste

Toss in the minced garlic, freshly grated ginger, and red curry paste. Sauté everything for about 30 seconds, just until it’s amazingly fragrant. Don’t skip this step—warming up your spices brings their essential oils to life, giving your soup that irresistible aroma.

Step 3: Pour In the Liquids and Seasonings

Pour in the coconut milk and broth, stirring well to blend in the aromatics. Add the fish sauce, lime juice and zest, brown sugar, salt, and black pepper. This is where your soup transforms, with a balance of savory, sweet, tangy, and creamy notes all mingling together. Bring everything to a gentle simmer to let the flavors meld.

Step 4: Cook the Fish

Gently add the fish pieces into the simmering broth. Let them cook for about 5 to 7 minutes until they are opaque and flake apart easily. The fish will soak up all that delicious coconut-lime goodness, turning tender and flavorful.

Step 5: Add Tomatoes and Greens

Stir in the halved cherry tomatoes and your choice of baby spinach or kale. Let them cook for just 1 to 2 minutes—enough for the tomatoes to warm through and the greens to wilt. This final touch adds fresh color and a burst of nutrition to your Coconut Lime Fish Soup.

Step 6: Season and Serve

Taste the soup and adjust the seasoning if needed. Serve piping hot, topped with a shower of chopped cilantro and a wedge of lime. Each bowl is a beautiful combination of comfort, color, and crave-worthy flavor!

How to Serve Coconut Lime Fish Soup

Coconut Lime Fish Soup Recipe - Recipe Image

Garnishes

To really make your Coconut Lime Fish Soup pop, sprinkle a handful of chopped cilantro and tuck a lime wedge right on the rim of each bowl. If you want an extra bit of flair, try a few sliced red chilis, a swirl of coconut cream, or even some toasted coconut flakes for a fun, tropical vibe.

Side Dishes

This soup is heavenly with a scoop of fragrant jasmine rice nestled right in the bowl or served on the side. Rice noodles are also fantastic, soaking up the luscious broth beautifully. For extra crunch, a simple cucumber salad or a plate of blistered green beans will round out your meal.

Creative Ways to Present

Serve your Coconut Lime Fish Soup in colorful shallow bowls so the bright tomatoes and greens really shine. For a dinner party, consider pouring it into small cups or glasses for an elegant appetizer, each topped with a fresh cilantro sprig and a pinch of lime zest. Or, go rustic with big bowls and a loaf of crusty bread for dunking!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool your Coconut Lime Fish Soup promptly and transfer it to an airtight container. It will keep well in the refrigerator for up to 2 days, maintaining its delicate flavors and creamy texture.

Freezing

You can freeze Coconut Lime Fish Soup, but keep in mind that the texture of the fish and greens may change slightly upon thawing. For best results, freeze the soup without the greens and add fresh when reheating. Store in freezer-safe containers for up to 2 months.

Reheating

To reheat, gently warm the soup in a saucepan over medium-low heat, stirring occasionally until hot. Avoid bringing it to a strong boil to preserve the tender texture of the fish. If you’re adding fresh spinach or kale, stir it in at the end just before serving.

FAQs

Can I use another type of fish in Coconut Lime Fish Soup?

Absolutely! While cod and tilapia are popular choices, any firm white fish like halibut, haddock, or snapper works wonderfully. You can also substitute shrimp or even tofu for a pescatarian or vegetarian twist.

Is this soup spicy?

Coconut Lime Fish Soup has a gentle warmth from the red curry paste, but it’s not overly spicy. Feel free to adjust the heat by adding more or less curry paste, or even toss in extra chili slices if you like it hot!

What can I substitute for fish sauce?

If you’re avoiding fish sauce, try a mix of soy sauce and a splash of lime juice, or use a vegan fish sauce alternative from the store. The soup will still be brimming with flavor and that wonderful umami kick.

Can I make Coconut Lime Fish Soup dairy-free and gluten-free?

Good news: the recipe is naturally dairy-free and gluten-free, making it perfect for a wide range of diets. Just double-check your curry paste and fish sauce for any hidden gluten if you’re sensitive.

How can I make the soup richer or creamier?

For extra richness, use full-fat coconut milk. You can even stir in an extra tablespoon of coconut cream at the end. If you want the soup creamier without more coconut, try adding a few cooked, mashed potatoes for body (they blend in invisibly with the broth).

Final Thoughts

It’s hard not to love a dish that’s this vibrant, effortless, and nourishing. Coconut Lime Fish Soup brings the zest of lime, creamy coconut comfort, and all the joy of a flavorful home-cooked meal to your table. Give it a try for your next cozy night in—you might just discover your new favorite soup!

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Coconut Lime Fish Soup Recipe

Coconut Lime Fish Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 31 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai-Inspired
  • Diet: Non-Vegetarian

Description

A flavorful and aromatic Coconut Lime Fish Soup with a Thai-inspired twist. This dairy-free and gluten-free soup is packed with tender white fish, cherry tomatoes, and greens in a creamy coconut and lime broth.


Ingredients

    Main Soup:

  • 1 tablespoon coconut oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 teaspoon red curry paste
  • 1 can (14 ounces) full-fat coconut milk
  • 2 cups seafood or vegetable broth
  • 1 tablespoon fish sauce
  • juice and zest of 1 lime
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound white fish fillets (such as cod or tilapia, cut into chunks)
  • 1 cup cherry tomatoes (halved)
  • 1 cup baby spinach or chopped kale
  • chopped cilantro and lime wedges for garnish


Instructions

  1. In a large pot, heat coconut oil over medium heat. Add the onion and cook for 3–4 minutes until soft.
  2. Stir in the garlic, ginger, and red curry paste. Cook for another 30 seconds until fragrant.
  3. Pour in the coconut milk and broth. Stir in the fish sauce, lime juice and zest, brown sugar, salt, and pepper.
  4. Bring the soup to a gentle simmer. Add the fish pieces and simmer for 5–7 minutes, or until the fish is opaque and flakes easily.
  5. Add the cherry tomatoes and spinach. Cook for 1–2 more minutes until the greens are wilted.
  6. Taste and adjust seasoning if needed. Serve hot, garnished with cilantro and lime wedges.

Notes

  • This soup pairs well with jasmine rice or rice noodles.
  • You can substitute the fish with shrimp or tofu for a different protein option.

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