Best Coconut Lime Fish Soup

This Coconut Lime Fish Soup blends tropical flavor with cozy comfort. Creamy coconut milk meets zesty lime and tender fish for a simple yet luxurious soup that feels like a seaside getaway in every spoonful.

WHY YOU’LL LOVE THIS COCONUT LIME FISH SOUP

It’s tropical, comforting, and easy to make.

• Light yet creamy with coconut milk
• Perfect balance of tangy and savory
• Ready in 30 minutes or less
• Gluten-free and dairy-free friendly
• Great with rice or crusty bread for dipping

It’s one of those soups that feels like sunshine on a cloudy day—fresh, flavorful, and deeply satisfying.

INGREDIENTS YOU’LL NEED

Main Ingredients

• 1 lb white fish fillets (cod, tilapia, or haddock), cut into bite-size pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 2 cups fish or chicken broth
• 3 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• Salt and pepper, to taste
• ¼ cup fresh cilantro, chopped
• Lime wedges, for serving

Optional Add-Ons or Substitutes

• Use shrimp or scallops instead of white fish
• Add chili flakes for extra heat
• Stir in spinach or bok choy for greens
• Serve with jasmine rice or rice noodles
• Pair with Honey Lime Chicken Rice Bowls or Spicy Brazilian Coconut Chicken for a tropical dinner spread

STEP-BY-STEP INSTRUCTIONS

1. Sauté the Base: Heat olive oil in a pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant, about 3 minutes.
   
2. Add Peppers: Stir in red bell pepper and cook 2–3 minutes until slightly softened.
   
3. Build the Broth: Add coconut milk, broth, fish sauce, lime juice, sugar, salt, and pepper. Stir well.
   
4. Simmer the Soup: Bring to a gentle simmer and cook for 5 minutes to blend flavors.
   
5. Add Fish: Gently add fish pieces. Simmer uncovered for 6–8 minutes until fish flakes easily.
   
6. Finish: Stir in fresh cilantro. Adjust seasoning with extra lime or salt to taste.

Serve hot with lime wedges and a sprinkle of cilantro.

EXPERT TIPS FOR SUCCESS

• Use fresh lime juice for the best brightness.
• Don’t boil once the fish is added—keep it gentle to avoid breaking pieces.
• Add chili oil or fresh Thai basil for a twist.
• Pair with Garlic Butter Pasta for a flavorful side.
• If using frozen fish, thaw completely and pat dry.

SERVING SUGGESTIONS

• Serve with steamed jasmine rice or quinoa
• Top with sliced avocado or scallions
• Add chili flakes for spice
• Pair with a crisp cucumber salad
• Serve alongside Greek Chicken Bowls for a refreshing meal combo

STORING AND REHEATING

How to Store It

• Refrigerate in airtight containers for up to 3 days
• Freeze (without lime juice) for up to 2 months

How to Reheat It

• Reheat gently over low heat on the stovetop
• Add a splash of broth or coconut milk to loosen
• Stir well and avoid boiling to maintain creaminess

NUTRITION (PER SERVING)

Calories: 385 kcal | Protein: 31g | Carbohydrates: 10g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 70mg | Sodium: 740mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25% DV | Vitamin C: 35% DV | Calcium: 8% DV | Iron: 15% DV

FREQUENTLY ASKED QUESTIONS

FINAL THOUGHTS

This Coconut Lime Fish Soup is bright, rich, and deeply comforting—a tropical take on classic comfort food. It’s proof that fresh ingredients and simple flavors can create magic in a bowl.

• Simmer gently to keep fish tender
• Finish with fresh lime for zing
• Pair with rice or bread for a complete meal

A warm, coastal-inspired soup that brings sunshine straight to your table.

Jake

Coconut Lime Fish Soup

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This Coconut Lime Fish Soup blends creamy coconut milk, zesty lime, and tender white fish pieces for a light yet comforting bowl — like sunshine and sea breezes in every spoonful.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 385

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 lb white fish fillets (cod, tilapia, or haddock), cut into bite-sized pieces
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 clove garlic, minced
• 1 tbsp grated ginger
• 1 red bell pepper, sliced
• 14 oz coconut milk (1 can)
• 2 cup fish or chicken broth
• 3 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tsp sugar
• salt and pepper, to taste
• 0.25 cup fresh cilantro, chopped (for garnish)
• lime wedges, for serving

Equipment

• large pot

Method

 

1. Heat olive oil in a pot over medium heat. Add chopped onion, garlic, and grated ginger. Cook 2–3 minutes until fragrant.
2. Add sliced red bell pepper and cook 2–3 minutes until slightly softened.
3. Pour in coconut milk, broth, fish sauce, lime juice, sugar, and salt and pepper. Stir and bring to a gentle simmer.
4. Gently add fish pieces to the simmering soup. Cook uncovered for 6–8 minutes until fish flakes easily and is cooked through.
5. Stir in fresh cilantro. Taste and adjust seasoning (salt, pepper, or lime) as needed.
6. Ladle soup into bowls. Serve with lime wedges and an optional drizzle of olive oil. Great over rice or with crusty bread.

Nutrition

Calories: 385kcalCarbohydrates: 10gProtein: 31gFat: 26gSaturated Fat: 18gCholesterol: 70mgSodium: 740mgFiber: 2gSugar: 5gVitamin A: 25IUVitamin C: 35mgCalcium: 8mgIron: 15mg

Notes

• Use fresh lime juice for best flavor.
• If storing or freezing, omit lime juice until reheating to preserve freshness.
• For a dairy- and gluten‑free bowl, use coconut milk and gluten‑free broth.

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