Coconut Lime Fish Soup

A light yet deeply flavorful soup with tender fish, creamy coconut milk, and a bright kick of lime — this tropical-inspired dish is nourishing, zesty, and soul-warming.

Origin Coconut Lime Fish Soup

This soup draws from Southeast Asian coastal cooking, particularly Thai and Malaysian flavors, where coconut milk and lime are essential in creating vibrant, aromatic broths.

What I Love About This Recipe

It’s comforting and refreshing at the same time. The richness of coconut milk is perfectly balanced by the acidity of lime and the subtle heat of chili — a cozy bowl that still feels light.

Also Read : Easy Curry Sauce

Coconut Lime Fish Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

282

kcal

Ingredients

• 1 tbsp oil (coconut or vegetable)

• 1 small onion, sliced

• 2 garlic cloves, minced

• 1-inch piece of ginger, grated

• 1 red chili, sliced (optional)

• 1½ tsp fish sauce (or soy sauce for vegetarian version)

• 1 can (400ml) coconut milk

• 2 cups fish or vegetable broth

• 250g firm white fish (like cod, tilapia, or halibut), cut into chunks

• Juice and zest of 1 lime

• Salt, to taste

• Fresh cilantro or Thai basil, for garnish

Directions

• Heat oil in a saucepan over medium heat. Add onion, garlic, ginger, and chili. Sauté until soft and fragrant.
• Stir in fish sauce and cook for another 30 seconds.
• Pour in coconut milk and broth. Bring to a gentle simmer.
• Add the fish pieces and simmer gently for 6–8 minutes, or until the fish is cooked through and flaky.
• Stir in lime zest and juice. Taste and adjust salt or lime as needed.
• Ladle into bowls and top with fresh herbs before serving.

Notes

• Add a handful of spinach, bok choy, or mushrooms for extra nutrition.
• For a heartier meal, serve over jasmine rice or rice noodles.
• Can be made with shrimp or tofu instead of fish.