A delightful, creamy soup combining delicate white fish with vibrant coconut milk, fresh lime zest, and a gentle kick from ginger and garlic. It’s flavorful, soothing, and easy enough for any night of the week.

Why You’ll Love This Recipe

This Coconut Lime Fish Soup is:

Quick & Simple: Comes together effortlessly in less than 40 minutes.
Flavorful & Refreshing: Creamy coconut milk and zesty lime provide a perfect balance.
Versatile: Easily adaptable by adding vegetables or substituting proteins.
Healthy & Comforting: Packed with lean protein and aromatic spices.

Coconut Lime Fish Soup

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g fresh white fish (such as cod or tilapia)
400 ml coconut milk
Juice and zest of 2 limes
3 cloves garlic, finely chopped
2 cm piece ginger, grated
1 medium onion, chopped (optional)
2 tablespoons oil (neutral, like coconut or vegetable)
Salt and pepper, to taste
Fresh cilantro or basil, for garnish (optional)

directions

Prepare the aromatics:
Heat oil in a soup pot over medium heat. Add onion (if using), garlic, and ginger, sautéing until fragrant, about 3–5 minutes.
Build the broth:
Stir in coconut milk, lime zest, and lime juice. Season with salt and pepper. Bring to a gentle simmer.
Cook the fish:
Cut the fish into bite-sized pieces and add to the simmering broth. Cook gently for 5–7 minutes until fish is opaque and cooked through. Do not boil.
Serve:
Ladle soup into bowls, garnishing with fresh cilantro or basil if desired. Serve immediately, preferably with extra lime wedges on the side.

Servings and timing

Servings: 4 servings
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: Approximately 30 minutes

Variations

Spicy version: Add chili flakes or fresh chilies for a spicy kick.
Extra vegetables: Toss in bell peppers, cherry tomatoes, spinach, or baby corn.
Seafood twist: Replace or combine the fish with shrimp, scallops, or mixed seafood.
Vegetarian/vegan: Substitute fish with tofu or mushrooms and use vegetable broth if needed.

storage/reheating

Storage: Store leftover soup in an airtight container in the fridge for up to 2 days.
Reheating: Gently reheat the soup on the stove over low heat. Avoid boiling to prevent fish from becoming tough.
Freezing: Best frozen without the fish; add fresh fish upon reheating to maintain texture.

FAQs

Can I use frozen fish?

Yes, thaw completely and pat dry before adding to the soup.

What type of fish works best?

Firm, mild-flavored white fish like cod, tilapia, haddock, or snapper are ideal.

How can I make the soup spicier?

Add fresh chilies, chili flakes, or a dash of hot sauce to taste.

Can I use reduced-fat coconut milk?

Yes, but full-fat coconut milk gives a richer, creamier texture.

Is the soup dairy-free?

Yes, coconut milk is naturally dairy-free.

What should I serve with this soup?

Serve with rice, crusty bread, or rice noodles for a fuller meal.

Can I prepare this soup ahead of time?

Yes, prepare the broth in advance and add fish just before serving.

Can I add other seafood?

Absolutely, shrimp or mixed seafood makes delicious additions.

Can I freeze leftovers?

Freeze without fish; add fresh fish when reheating for best results.

Why did my coconut milk separate?

Heating too rapidly or boiling the soup can cause coconut milk to separate. Always simmer gently.

Conclusion

This Coconut Lime Fish Soup is both satisfying and refreshingly bright, ideal for a quick, comforting meal. Versatile and simple, it’s sure to become a favorite for its taste and ease of preparation.