Coconut Lime Fish Soup

A light yet creamy dish, Coconut Lime Fish Soup is a perfect blend of rich coconut milk, tangy lime, and tender fish. This soup is inspired by Southeast Asian and Caribbean flavors, offering a warming, comforting bowl that’s both nutritious and delicious.

Origin Coconut Lime Fish Soup

This dish is influenced by tropical cuisines, particularly Thai and Caribbean cooking, where coconut milk and citrus are commonly used in soups and curries. The combination of lime and fish enhances the natural sweetness of coconut milk while providing a refreshing and well-balanced flavor.

What I Love About This Recipe

I love how this soup is light yet deeply flavorful, with its creamy coconut base and the bright citrusy notes of lime. It’s easy to make, requiring just a few fresh ingredients, and can be customized with different types of fish or seafood. Plus, it’s naturally dairy-free and gluten-free, making it a healthy and wholesome choice.

Also Read : Microwave Chocolate Pudding Cake

Coconut Lime Fish Soup

Recipe by RecipeWikkiCourse: Soup

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

413

kcal

Ingredients

• 1 tablespoon coconut oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 red chili, finely chopped (optional)

• 1 can (14 oz) coconut milk

• 3 cups fish or vegetable broth

• 1 tablespoon fish sauce or soy sauce

• 1 teaspoon turmeric powder

• ½ teaspoon salt (adjust to taste)

• 2 fillets of white fish (cod, tilapia, or snapper), cut into chunks

• ½ cup cherry tomatoes, halved

• 1 lime, juiced

• ¼ cup fresh cilantro or Thai basil, chopped

• Lime wedges, for serving

Directions

• Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
• Stir in the garlic, ginger, and red chili. Cook for another minute until fragrant.
• Pour in the coconut milk and fish broth, stirring well to combine.
• Add the fish sauce, turmeric powder, and salt. Bring the mixture to a gentle simmer.
• Add the fish chunks and cherry tomatoes to the broth. Simmer for about 7-10 minutes until the fish is fully cooked and tender.
• Stir in the lime juice and fresh cilantro. Adjust seasoning if needed.
• Serve hot with extra lime wedges on the side. Enjoy on its own or with steamed rice or crusty bread.

Notes

• For a heartier version, add vegetables like bell peppers, mushrooms, or spinach.
• Swap white fish for shrimp or tofu for a different variation.