Coconut Lime Fish Soup – Fresh, Creamy, and Comforting

There’s something irresistibly soothing about a warm bowl of soup, and this Coconut Lime Fish Soup delivers both comfort and brightness in every spoonful. With tender, perfectly seared fish nestled in a creamy coconut broth infused with lime, ginger, and fresh herbs, it’s a meal that feels light yet satisfying. Whether you’re chasing away the chill on a cold day or craving a fresh, tropical-inspired dinner, this soup is a winner.

What Is Coconut Lime Fish Soup?

Coconut Lime Fish Soup is a Thai-inspired dish that combines flaky white fish with a rich coconut milk broth flavored with lime juice, garlic, ginger, and herbs. Often accented with fresh vegetables and a hint of spice, it’s a vibrant soup that balances creamy, zesty, and savory notes beautifully.

this Recipe

Why You’ll Fall in Love with This Recipe

• Fresh and light while still satisfying
• Packed with bright flavors from lime and fresh herbs
• Ready in under 30 minutes, making it perfect for busy nights
• Easily adaptable with different vegetables or proteins
  It’s a simple yet impressive dish that tastes like it came from a coastal restaurant.

How Does It Taste?

The coconut milk provides a luscious, velvety base with a touch of natural sweetness, while the lime adds a tangy brightness. The seared fish brings a savory richness, and fresh herbs like cilantro and basil add a fragrant, fresh finish. A hint of chili gives just enough warmth without overwhelming the delicate flavors.

Health & Ingredient Benefits

• White fish is low in fat and high in protein
• Coconut milk contains healthy fats that add creaminess without dairy
• Lime juice is rich in vitamin C
• Fresh herbs provide antioxidants and anti-inflammatory properties
  This soup is naturally gluten-free and can be adapted to be dairy-free and paleo-friendly.

Ingredients You’ll Need

• 1 lb white fish fillets (cod, halibut, or snapper), cut into chunks
• 2 tbsp olive oil or coconut oil
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small red bell pepper, diced
• 2 cups fresh spinach leaves
• 1–2 tbsp fish sauce
• Juice and zest of 1 lime
• Salt and pepper to taste
• Fresh cilantro and basil, chopped (for garnish)
• Lime wedges, for serving

Tools You’ll Need

• Large pot or Dutch oven
• Skillet for searing fish
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Microplane or grater for ginger and lime zest

Optional Substitutions & Additions

• Swap fish for shrimp or scallops
• Use bok choy or kale instead of spinach
• Add sliced chili peppers for more heat
• Substitute vegetable broth for a pescatarian version

How to Make

1. Season fish with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high heat. Sear fish for 1–2 minutes per side until golden. Transfer to a plate (fish will finish cooking in soup).
2. In a large pot, heat remaining oil. Add garlic, ginger, and bell pepper. Sauté for 2–3 minutes until fragrant.
3. Stir in coconut milk, broth, and fish sauce. Bring to a gentle simmer.
4. Add spinach and lime juice/zest. Return fish to the pot and simmer for 3–4 minutes until fish is cooked through.
5. Taste and adjust seasoning with salt, pepper, or more lime juice.
6. Serve hot, garnished with cilantro, basil, and lime wedges.

What to Serve With

• Steamed jasmine rice for a heartier meal
• Warm naan or crusty bread for dipping
• Fresh cucumber salad for a cooling side

Tips for Success

• Don’t overcook the fish—remove from heat as soon as it flakes easily
• Use full-fat coconut milk for the creamiest broth
• Add lime juice at the end to keep its flavor bright and fresh

Common Mistakes to Avoid

• Boiling the coconut milk vigorously—it can separate and lose its creamy texture
• Adding lime juice too early—it can dull the flavor
• Using fish that’s too delicate—it may fall apart before serving

How to Store & Reheat

• Store leftovers in an airtight container in the fridge for up to 2 days
• Reheat gently over low heat to avoid overcooking the fish
• Not recommended for freezing, as fish texture may change

Frequently Asked Questions

Can I make this soup spicy? Yes, add sliced red chili or a dash of chili paste.
Can I use frozen fish? Yes, just thaw and pat dry before cooking.
Can I make it vegetarian? Yes, use tofu and vegetable broth instead of fish and chicken broth.

Nutritional Info (approximate per serving)

Calories: 320
Protein: 25g
Fat: 20g
Carbohydrates: 8g
Fiber: 2g
Sugar: 3g
Sodium: 740mg

Conclusion

Coconut Lime Fish Soup is a light yet comforting dish that’s perfect for any time of year. With its creamy coconut base, bright lime notes, and tender seared fish, it’s a flavorful and nourishing meal that’s easy enough for weeknights but special enough for guests.

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August 12, 2025 by Melissa