Coconut Lime Fish Soup

Hi, I’m Sam from dishfoody.com, where each recipe is crafted to bring freshness, flavor, and ease to your kitchen. If you’re tired of dry, overcooked chicken breasts or heavy, uninspired soups, this Coconut Lime Fish Soup offers a vibrant, tropical-inspired bowl with tender fish, creamy coconut broth, and a zesty lime finish.

This soup is light, fragrant, and nourishing perfect as a starter or main dish. Drawing from years of culinary experience, I’ve designed this recipe to be approachable, fresh, and packed with layers of flavor. In this article, you’ll find ingredient selection tips, clear preparation steps, flavor variations, and serving ideas.

Why This Coconut Lime Fish Soup Works

• Combines mild, flaky fish with creamy coconut milk and bright lime juice
• Uses fresh herbs and aromatics for an authentic Thai-inspired profile
• Balances richness and acidity for refreshing yet comforting soup
• Simple ingredients from pantry and fresh produce
• Easy one-pot cooking with quick prep
• Adaptable for gluten-free and paleo diets

Choosing the Right Ingredients

Fish:

• Firm white fish like cod, haddock, or halibut that holds shape in soup

Aromatics and Herbs:

• Garlic, ginger, lemongrass, and fresh cilantro or Thai basil

Broth Base:

• Coconut milk delivers creaminess
• Lime juice adds fresh bright acidity

Additional Ingredients:

• Fish sauce or tamari for umami (optional)
• Fresh chili or chili flakes for heat
• Vegetables like mushrooms, bell peppers, or tomatoes add texture

Buying Tips:

• Choose fresh wild-caught fish when possible
• Use full-fat coconut milk for richness and best flavor

Ingredients & Prep

• 1 lb firm white fish, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups fish or vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised and chopped (optional)
• 1 red chili, sliced (optional for heat)
• 1 cup mushrooms or bell pepper, sliced
• Juice and zest of 1 lime
• 2 tablespoons fish sauce or tamari (optional)
• Fresh cilantro or Thai basil to garnish

Step-by-Step Cooking Instructions

1. In a large pot, sauté garlic, ginger, lemongrass, and chili in a bit of oil until fragrant.
2. Add coconut milk and broth; bring to gentle simmer.
3. Add mushrooms or vegetables and cook 5 minutes until tender.
4. Add fish pieces and simmer gently until cooked through, about 5-7 minutes.
5. Stir in lime juice, fish sauce, and zest; taste and adjust seasonings.
6. Remove lemongrass before serving. Garnish with fresh herbs.

Pro Tips

• Don’t boil once fish is added to keep it tender
• Adjust lime juice and chili to balance fresh and heat
• Use fresh herbs generously for aromatic finish

Flavor Variations

Spicy Boost:

Add fresh bird’s eye chilies or a dollop of chili paste.

Creamier Texture:

Use coconut cream instead of milk.

Global Twists:

• Caribbean: Add allspice and fresh thyme
• Vietnamese: Add mint and a splash of fish sauce
• Indonesian: Use kaffir lime leaves and lemongrass

Serving Suggestions

Serve hot with jasmine rice or crusty bread. Complements Asian-inspired appetizers and grilled seafood.

FAQs

• Can I use frozen fish? Yes, thaw completely before cooking.
• How long does it keep? Refrigerate leftovers up to 2 days; reheat gently.
• Is it gluten-free? Naturally gluten-free if tamari or fish sauce used is gluten-free.

Conclusion

Enjoy the exotic and refreshing flavors of this Coconut Lime Fish Soup a light, creamy, and zesty bowl that’s easy to prepare and perfect for any occasion. For more delicious, global recipes, visit dishfoody.com and try our Coconut Lime Fish Soup.

Coconut Lime Fish Soup

Print Recipe

A light and flavorful Coconut Lime Fish Soup with tender fish chunks simmered in creamy coconut milk, fresh lime juice, and aromatic herbs. Perfect for a refreshing and nourishing meal.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 4 servings 1x
• Category: Soup, Seafood
• Method: Stovetop
• Cuisine: Asian, Thai

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (13.5 oz) coconut milk
• 3 cups fish or vegetable broth
• 1 pound firm white fish (such as cod or tilapia), cut into chunks
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Optional: sliced chili for heat

Instructions

• 1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and softened.
• 2. Add coconut milk and broth; bring to a simmer.
• 3. Add fish, bell pepper, and mushrooms; cook gently until fish is cooked through, about 5-7 minutes.
• 4. Stir in lime juice and season with salt and pepper.
• 5. Remove from heat and stir in fresh cilantro.
• 6. Serve hot with extra lime wedges on the side.

Notes

• Use fresh lime juice for best flavor.
• Adjust chili for desired spice level.
• Serve with rice or crusty bread for a complete meal.
• Ensure fish is firm and fresh for best texture.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 4g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 50mg

Keywords: coconut lime fish soup, thai soup, seafood soup, light soup