I’ve been obsessed with Thai-inspired soups lately, and this coconut lime fish soup has become my absolute favorite! It’s the perfect balance of creamy coconut, zesty lime, and tender fish that’ll make you feel like you’re on a beach vacation.
This is my go-to recipe when I want something that feels fancy but doesn’t keep me in the kitchen all night. Trust me, you’re going to love how quickly this comes together!
Why You Need This Soup in Your Life
Listen, I know fish soup might sound fancy or intimidating, but here’s why this recipe is different. The broth is incredibly forgiving – even if you’re new to cooking with fish. Plus, it’s loaded with so much flavor that everyone always asks for the recipe. (I’ve even converted some “I don’t like fish” people with this one!)
Let’s Talk Ingredients
Fish
I usually grab cod or halibut – they’re my favorites for soup because they stay nice and firm. Whatever you choose, just make sure it’s fresh. Trust me, it makes a huge difference!
Coconut Milk
Go full-fat here. I’ve tried the light version and while it works, the rich, creamy full-fat coconut milk is what makes this soup feel special.
The Fresh Stuff
Fresh ginger, garlic, and lime are non-negotiable in my kitchen. They create that wow factor that makes people think you spent hours cooking.
My Secret Weapon
A splash of fish sauce. Don’t skip this! I know it smells strong in the bottle, but it adds this amazing depth that really makes the soup feel authentic.
How I Make It Work
- First Things First: I like to get all my chopping done before I start. Nothing worse than scrambling to chop while things are cooking!
- Building Flavors: Start with sautéing your aromatics. When your kitchen starts smelling amazing, you know you’re on the right track.
- The Fish Game: Here’s my top tip – add your fish at the very end and let it cook gently. Overcooked fish is nobody’s friend.
- Final Magic Touch: A squeeze of fresh lime juice right at the end brightens everything up.
Make It Your Own
Want it spicier? Throw in an extra chili. Need it milder? Skip the chilies altogether. Looking for more veggies? Toss in some mushrooms or bamboo shoots.
Kitchen Tips I’ve Learned
- The soup might look thin at first, but it’ll thicken slightly as it cooks
- If your coconut milk has separated in the can, don’t worry! It’ll all come together while cooking
- Taste as you go – everyone’s lime and salt preferences are different
Coconut Lime Fish Soup
This cozy soup combines tender fish with a creamy coconut-lime broth. Perfect for weeknights or when you’re craving something special!
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 can (14 oz) full-fat coconut milk
- 4 cups fish or seafood stock
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
The Good Stuff:
- 1 pound firm white fish (cod or halibut), cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1-2 Thai chilies, sliced (optional)
- Salt and pepper to taste
For Serving:
- Fresh cilantro leaves
- Sliced green onions
- Extra lime wedges
- Steamed rice (optional)
Instructions:
- Get Your Base Ready
- Heat oil in a large pot over medium heat
- Cook onion until soft (about 4 mins)
- Add garlic and ginger, cook 1 minute until fragrant
- Toss in bell peppers, cook 2-3 mins
- Make Your Broth
- Pour in coconut milk and stock
- Add fish sauce and soy sauce
- Bring to a gentle simmer
- Let it bubble away for 10 mins
- Add Fish & Finish
- Add fish pieces and tomatoes
- Simmer gently 5-7 mins until fish flakes easily
- Stir in spinach until wilted
- Add lime juice and zest
- Season with salt and pepper
Recipe Notes:
- Don’t let the soup boil after adding fish
- Tastes even better the next day
- Fresh lime juice > bottled
- Add more chilies if you like heat
- Works great with shrimp too!
Storage:
- Keeps in fridge up to 2 days
- Reheat gently to avoid overcooking fish
- Broth can be frozen without fish
