Coconut Lime Fish Soup Recipe
If you love soup that’s equal parts sunshine and comfort, then you’re in for an irresistible treat with Coconut Lime Fish Soup. This bowl of goodness is silky, fragrant, and full of bright, zippy flavors—a total mood-lifter any day of the week! Each spoonful brings together sumptuous coconut, savory fish, and vibrant bursts of lime, all perfectly balanced by soft aromatics and warming spices. Whether you’re looking for a quick weeknight dinner or an impressive but unfussy way to feed a crowd, Coconut Lime Fish Soup is a guaranteed crowd-pleaser.
Ingredients You’ll Need
Ingredients You’ll Need
This Coconut Lime Fish Soup relies on just a handful of essential ingredients—each one brings something special, from velvety richness to lively aromatics. Keeping things simple is part of the magic. Here’s what you’ll need and why:
- Olive oil: A drizzle of good olive oil gives your vegetables a beautifully fragrant start.
- Onion: Chopped onion builds a mellow, sweet base for the soup’s layers of flavor.
- Garlic: Fresh garlic adds bite and savory depth; don’t skip it!
- Fresh ginger: Grated ginger brings a zing that makes this soup sing with brightness.
- Red bell pepper: Sliced bell pepper not only offers color but a sweet crunch to each bite.
- Curry powder: This blend of spices infuses the soup with gentle warmth and complexity.
- Ground cumin: Just a pinch gives the broth an earthy, nutty undertone.
- Red pepper flakes (optional): For a subtle heat kick, add as much or as little as you like.
- Full-fat coconut milk: The heart of this soup—lush, creamy, and perfectly dreamy.
- Fish stock or vegetable broth: Adds a savory, umami background; use fish stock for deeper flavor or veggie broth for a lighter touch.
- Fish sauce: Just a tablespoon brings authentic Thai-inspired saltiness and depth.
- Lime juice and zest: Both add a double-whammy of tart and zesty freshness, making the soup shine.
- White fish fillets: Cod, tilapia, or your favorite mild fish works beautifully—choose fresh, firm fillets that flake easily.
- Cherry tomatoes: Halved for juicy pops of sweetness throughout the soup.
- Fresh cilantro: Sprinkled in at the end for herby brightness and fragrance.
- Salt and black pepper: For seasonings that allow the other flavors to sparkle.
How to Make Coconut Lime Fish Soup
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium. Once it’s shimmering, toss in your chopped onion and let it cook for about 3–4 minutes. You’re looking for softened, golden edges—that’s when you know sweet, savory flavors are waking up. Next, sprinkle in the garlic, grated ginger, and sliced red bell pepper. Follow quickly with the curry powder, cumin, and optional red pepper flakes. Stir for another 2–3 minutes so the spices bloom and the kitchen smells incredible!
Step 2: Build the Broth
Pour in the full can of coconut milk and your fish stock (or vegetable broth). Stir the mixture well, scraping up any delicious bits stuck to the bottom of the pot. This is where the magic happens: add the fish sauce, lime juice, and lime zest, and give everything a gentle swirl. Let the soup come up to a soft simmer so the flavors have a moment to mingle.
Step 3: Add the Fish & Tomatoes
Gently add your chunks of white fish and the cherry tomatoes to the simmering broth. Resist the urge to stir too much—just give the pan an occasional nudge to keep the fish whole. Let this cook undisturbed for 5–7 minutes, just until the fish turns opaque and flakes easily with a fork. You’ll notice the tomatoes turning soft and bursting with sweetness.
Step 4: Season & Finish
Taste the soup and season with salt and black pepper as needed. Right at the end, stir in a generous handful of chopped fresh cilantro. This last step infuses the Coconut Lime Fish Soup with herby brightness and truly ties the flavors together.
How to Serve Coconut Lime Fish Soup
Garnishes
When serving, don’t underestimate the power of simple toppings! A few extra cilantro leaves, more lime zest, or even a slice of chili can transform Coconut Lime Fish Soup from cozy to company-worthy. A quick drizzle of coconut cream or a scatter of toasted coconut flakes are also stunning if you want to jazz things up.
Side Dishes
For a heartier meal, pair your soup with a bowl of fluffy jasmine rice or scoop it up with warm, crusty bread. Rice noodles are a fantastic option too, slipping right into the broth to soak up every flavorful drop. These sides truly round out your Coconut Lime Fish Soup experience.
Creative Ways to Present
Want to go the extra mile? Try serving the soup in small bowls or mugs as an appetizer for a dinner party. Or, ladle it over steamed rice in deep bowls for a Thai-inspired stew. As a lighter lunch, serve alongside a crisp, green salad with a citrusy vinaigrette to play up the fresh lime notes.
Make Ahead and Storage
Storing Leftovers
Store any remaining Coconut Lime Fish Soup in an airtight container in the fridge. It will keep nicely for up to two days. While the flavors deepen beautifully, the fish will remain tender, and the vegetables will continue to infuse the broth with their sweetness and zest.
Freezing
You can freeze Coconut Lime Fish Soup for future cravings, but keep in mind that creamy soups may separate slightly after thawing. Let the soup cool completely, transfer to freezer-safe containers, and freeze for up to one month. For best results, stir well when reheating.
Reheating
When you’re ready to enjoy your soup again, simply reheat it gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the broth has thickened, add a splash of extra stock or coconut milk to loosen it up while maintaining that lush, creamy texture.
FAQs
Can I use another type of fish in Coconut Lime Fish Soup?
Absolutely! This soup is wonderfully versatile. Try halibut, haddock, or even salmon for a slightly richer profile. Shrimp or scallops also work well if you’re in the mood for a seafood twist.
Is there a substitute for fish sauce?
If you don’t have fish sauce on hand or prefer not to use it, you can substitute with soy sauce or tamari for a similar salty depth. A small spoonful of miso paste can also add umami complexity.
Can I make this vegetarian?
Yes! Replace the fish with cubes of firm tofu or extra vegetables like mushrooms or zucchini, and use vegetable broth. You’ll still get all those wonderful coconut and lime flavors in a fully plant-based version.
How spicy is Coconut Lime Fish Soup?
The spiciness is fully in your control. The recipe calls for just a pinch of red pepper flakes, so it offers gentle warmth. Add more chili for a bold kick or skip it altogether for a milder soup.
Can I make Coconut Lime Fish Soup ahead of time?
You can prepare most of the broth ahead, but for the very best texture, add the fish just before serving. This ensures the fish stays tender and doesn’t overcook. The soup will taste just as fabulous (or even better!) the next day.
Final Thoughts
Don’t let another chilly evening pass without treating yourself to a bowl of Coconut Lime Fish Soup. It’s cozy, vibrant, and always a conversation starter. Try it soon and watch it become a regular favorite at your table!
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Coconut Lime Fish Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Coconut Lime Fish Soup is a flavorful and aromatic dish that combines the creaminess of coconut milk with the zesty tang of lime. This Thai-inspired soup features tender white fish, cherry tomatoes, and a blend of spices for a comforting and satisfying meal.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) full-fat coconut milk
- 2 cups fish stock or vegetable broth
- 1 tablespoon fish sauce
- juice and zest of 1 lime
- 1 pound white fish fillets (such as cod or tilapia), cut into chunks
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- salt and black pepper to taste
Instructions
- Heat olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add aromatics: Stir in garlic, ginger, red bell pepper, curry powder, cumin, and red pepper flakes; cook until fragrant.
- Combine liquids: Pour in coconut milk and fish stock, then add fish sauce, lime juice, and zest.
- Simmer: Bring to a gentle simmer, then add fish and cherry tomatoes; cook until fish is opaque.
- Season and serve: Season with salt and pepper, stir in cilantro, and serve hot.
Notes
- For extra richness, add a splash of heavy cream.
- This soup pairs beautifully with jasmine rice or rice noodles.
- You can also use shrimp or scallops instead of fish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg
