This Coconut Lime Fish Soup is the perfect blend of tropical flavors, with creamy coconut milk, the tang of lime, and tender white fish. It’s a light and refreshing dish that is both soothing and flavorful, making it ideal for a cozy meal or a special treat. Whether you’re looking for a healthy lunch or dinner, this soup is sure to transport your taste buds to a tropical paradise.
Why You’ll Love This Recipe
What I love most about this Coconut Lime Fish Soup is how fresh and vibrant it tastes, thanks to the combination of lime, ginger, and coconut milk. The richness of the coconut milk is perfectly balanced with the bright tang of lime, creating a refreshing yet satisfying soup. The addition of garlic, turmeric, and fresh vegetables adds depth to the flavor, while the white fish brings a delicate, tender texture to each bite. It’s incredibly easy to make, and the result is a delicious and healthy dish that feels like a special occasion. Plus, it’s a great way to incorporate more fish into my diet, without feeling heavy or overly rich.
Ingredients
500 g fresh white fish (like cod or tilapia)
400 ml coconut milk
Juice and zest of 2 limes
3 cloves of garlic, finely chopped
2 cm piece of ginger, grated
1 tablespoon olive oil
1 small onion, chopped
4 cups fish or vegetable broth
1 small red bell pepper, chopped
1 teaspoon ground turmeric
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the fish: Cut the fish into bite-sized pieces and set it aside.
Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and red bell pepper. Sauté for 5-7 minutes until they soften and become fragrant.
Add garlic and ginger: Stir in the garlic and grated ginger, cooking for 1-2 minutes until they become fragrant.
Add broth and seasoning: Pour in the fish or vegetable broth, followed by the turmeric, salt, and pepper. Bring to a gentle simmer and cook for 5 minutes to allow the flavors to meld.
Add coconut milk and lime: Stir in the coconut milk, lime juice, and lime zest. Bring the soup back to a simmer.
Cook the fish: Gently add the fish pieces to the pot and simmer for about 5-7 minutes, or until the fish is cooked through and tender.
Adjust seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or lime juice if desired.
Serve: Ladle the soup into bowls and garnish with fresh cilantro and extra lime wedges for a burst of freshness.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories per Serving: 250 kcal
Variations
Add more vegetables: I like to add extra vegetables such as carrots, zucchini, or spinach for added nutrition and texture. They blend well with the coconut broth.
Use different fish: While I prefer cod or tilapia, you can try other white fish like haddock, halibut, or snapper. For a more luxurious variation, you can use shrimp or scallops instead of fish.
Spicy kick: If I want a spicy version, I add a sliced red chili or a dash of cayenne pepper to the soup for an extra layer of heat.
Vegan version: For a plant-based version, I replace the fish with tofu and use vegetable broth instead of fish broth. The coconut milk and lime still provide that delicious creamy base.
Storage/Reheating
I find that this Coconut Lime Fish Soup keeps well in the refrigerator for 2-3 days. Just store it in an airtight container. When reheating, I heat it gently over low heat to prevent the fish from becoming too tough. If the soup thickens up too much after being stored, I add a bit of water or extra coconut milk to reach the desired consistency.
Related Recipes:
FAQs
Can I use frozen fish for this recipe?
Yes, I can definitely use frozen fish for this soup. Just be sure to thaw it fully before cutting it into pieces. It may take a minute or two longer to cook, but it will still turn out great.
Can I make this soup ahead of time?
I find this soup is best made fresh, but I can prepare the soup base (the broth, aromatics, and coconut milk) ahead of time. When ready to serve, simply reheat the soup, add the fish, and simmer until cooked through.
What if I don’t have fresh limes?
If I don’t have fresh limes, I can use bottled lime juice as a substitute. I use about 2 tablespoons of bottled lime juice for this recipe, but fresh limes always provide the best flavor.
Can I add coconut cream instead of coconut milk?
I can absolutely use coconut cream instead of coconut milk for a richer, creamier texture. It will make the soup a little more indulgent, so I might reduce the amount of broth to balance it out.
How can I make this soup spicier?
If I like spicy food, I can add sliced fresh chilies (jalapeños, serranos, or Thai bird’s eye chilies) to the soup, or stir in some cayenne pepper or chili flakes. It’s a great way to add more heat without overpowering the other flavors.
Conclusion
This Coconut Lime Fish Soup is a refreshing and flavorful dish that’s perfect for any occasion. With its light yet satisfying texture, the combination of coconut milk, lime, garlic, and ginger creates a soup that is both comforting and vibrant. Whether I’m enjoying it on a cozy evening or serving it to guests, it’s a dish that always impresses. I love how customizable it is, making it easy to adapt to different dietary preferences or spice levels. So, if I’m craving something both healthy and indulgent, this is my go-to recipe!
📖 Recipe:
Print
Coconut Lime Fish Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Coconut Lime Fish Soup is a delightful blend of creamy coconut milk, tangy lime, and tender white fish, creating a tropical, refreshing soup. Perfect for lunch or dinner, this healthy, flavorful dish is easy to make and full of vibrant, comforting flavors from ginger, garlic, and turmeric. With options for customization, this Coconut Lime Fish Soup is ideal for a cozy meal or a special treat, offering a perfect balance of lightness and richness. Try this coconut-based fish soup today!
Ingredients
500 g fresh white fish (cod, tilapia, haddock, or halibut)
400 ml coconut milk
Juice and zest of 2 limes
3 cloves garlic, finely chopped
2 cm piece of ginger, grated
4 cups fish or vegetable broth
1 tablespoon olive oil
1 small onion, chopped
1 small red bell pepper, chopped
1 teaspoon ground turmeric
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)
Instructions
- Prepare the fish: Cut the fish into bite-sized pieces and set aside.
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and red bell pepper. Sauté for 5-7 minutes, until softened.
- Add garlic and ginger: Stir in garlic and grated ginger. Cook for 1-2 minutes until fragrant.
- Add broth and seasoning: Pour in fish or vegetable broth, followed by turmeric, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Add coconut milk and lime: Stir in coconut milk, lime juice, and lime zest. Bring back to a simmer.
- Cook the fish: Add fish pieces and simmer for 5-7 minutes until cooked through.
- Adjust seasoning: Taste and adjust with more salt, pepper, or lime juice if needed.
- Serve: Ladle into bowls, garnish with cilantro, and serve with lime wedges.
Notes
Vegetable Add-ins: You can add carrots, zucchini, or spinach for extra nutrients and texture.
Fish Variation: Cod or tilapia work well, but you can substitute with haddock or snapper. Shrimp or scallops can be used for a luxurious twist.
Spicy Option: For a spicier soup, add sliced red chilies or cayenne pepper to taste.
Vegan Option: Substitute fish with tofu and vegetable broth for a plant-based version.
Storage: Store leftovers in an airtight container for 2-3 days. Reheat gently over low heat to prevent the fish from becoming tough. Add water or extra coconut milk if the soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Seafood
- Method: Stovetop
- Cuisine: Tropical, Asian Fusion
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
