If you’re craving something light yet comforting, this Coconut Lime Fish Soup is about to become your new go-to. Imagine the silky richness of coconut milk, the bright zing of fresh lime, and tender pieces of white fish swimming in a broth that’s as soul-soothing as it is vibrant. Bonus? It comes together in one pot, making cleanup a breeze. (You’re welcome!)
Whether you’re a seafood lover or just looking for a healthy seafood soup that feels like a tropical vacation in a bowl, this recipe checks all the boxes. It’s inspired by the bold flavors of Thai fish soup but simplified for a quick weeknight meal. Oh, and if you’re a fan of a little heat, those Thai bird chilies are ready to bring their A-game.
So, grab your favorite soup pot and let’s cook up a bowl of cozy, citrusy goodness.
Why You’ll Love This Coconut Lime Fish Soup
This isn’t your average weeknight soup. With the creaminess of coconut milk and the fresh tang of lime, every spoonful bursts with layered flavors. It’s a lime fish stew that feels indulgent but is actually packed with wholesome ingredients. Plus, it’s naturally dairy-free and can easily be adapted with your favorite greens like baby spinach or kale.
Whether you’re serving it as a light dinner or a show-stopping appetizer, this coconut milk soup will transport your taste buds straight to a breezy beachside café.
Ingredients You’ll Need
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1 lb (450g) white fish fillets (cod or halibut), cut into bite-sized pieces
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1 tbsp (15ml) olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tbsp (15g) grated ginger
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1 red bell pepper, sliced
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1 can (400ml) coconut milk
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4 cups (950ml) fish or vegetable broth
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2 tbsp (30ml) fish sauce
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1 tbsp (15ml) soy sauce
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1 tbsp lime zest
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2 tbsp (30ml) lime juice
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1 tbsp (12g) sugar
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1-2 Thai bird chilies, sliced (optional)
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1 cup (150g) cherry tomatoes, halved
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1 cup (30g) baby spinach or kale
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for garnish)
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Thinly sliced green onions (for garnish)
How to Make This Thai-Inspired Coconut Milk Soup
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Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened and translucent. Stir in minced garlic and grated ginger, letting them sizzle for 1-2 minutes until fragrant.
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Add Veggies: Toss in the sliced red bell pepper and sauté for another 3-4 minutes until just tender.
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Pour in the Liquids: Add the coconut milk and broth, stirring to combine. Mix in fish sauce, soy sauce, lime zest, lime juice, and sugar. Bring the soup to a gentle simmer and let it bubble away for about 10 minutes so the flavors meld beautifully.
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Cook the Fish & Tomatoes: Gently slide in the fish pieces, cherry tomatoes, and Thai bird chilies (if you like it spicy). Simmer for 5-7 minutes until the fish turns opaque and flakes easily with a fork.
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Add Greens & Season: Stir in baby spinach or kale, cooking for 1-2 minutes until wilted. Taste and season with salt and pepper as needed.
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Garnish & Serve: Ladle the hot soup into bowls, garnish with fresh cilantro, green onions, and serve with a lime wedge on the side. Dig in while it’s steaming hot!
Cooking Tips for the Best Lime Fish Stew
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Choose firm white fish: Cod, halibut, or even tilapia work well as they hold their shape without turning mushy.
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If you prefer a creamier texture, use full-fat coconut milk. Light coconut milk is a good option for a lighter soup.
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Add the fish gently and avoid stirring too much after—it’s delicate and can break apart.
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Love heat? Don’t hold back on those Thai bird chilies. Prefer mild? Skip them and add a dash of chili flakes instead.
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A sprinkle of toasted coconut flakes on top adds an extra layer of texture and flavor—totally optional but highly recommended.
Why This Soup Holds a Special Place in My Kitchen
This Coconut Lime Fish Soup became a weeknight favorite after a spontaneous “use-what’s-in-the-fridge” dinner attempt. I had leftover coconut milk from a curry, a lone lime looking sad on the counter, and a few fish fillets in the freezer. Magic happened.
It reminded me of the flavors I fell in love with during a trip to Thailand, but with a simplified, weeknight-friendly twist. Now, it’s one of those recipes I reach for when I need something healthy, comforting, and just a little exotic without spending hours at the stove.
Perfect Pairings for Coconut Lime Fish Soup
This soup is hearty enough to stand on its own but shines even brighter with a few simple sides. Serve it with a bowl of fluffy jasmine rice to soak up the delicious broth or pair it with a crisp cucumber salad for a refreshing contrast.
Crusty bread is also a welcome addition—perfect for mopping up every last drop of that luscious coconut-lime goodness. For drinks, a sparkling water with a splash of lime or a light, citrusy white wine would be a fabulous match.
How to Store and Reheat Leftovers
If you have leftovers (lucky you!), store the cooled soup in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making it even more delicious the next day.
To reheat, gently warm the soup on the stovetop over low heat until just heated through. Avoid boiling it again to keep the fish tender. You can also freeze this soup, but I recommend doing so before adding the greens. Just stir them in fresh when reheating for the best texture.
Frequently Asked Questions
Can I use frozen fish for this coconut lime fish soup?
Yes! Just make sure to thaw it completely and pat dry to avoid excess water diluting the broth.
Is there a vegetarian version of this soup?
Absolutely. Swap out the fish for tofu cubes or hearty mushrooms, and use soy sauce instead of fish sauce for a fully plant-based twist.
Can I add noodles to this soup?
Why not? Rice noodles or even soba noodles would turn this into a heartier, slurp-worthy bowl.
What’s the best substitute for Thai bird chilies?
If you can’t find Thai bird chilies, a dash of red pepper flakes or a slice of jalapeño will bring a similar kick.
Bring a Taste of the Tropics with Coconut Lime Fish Soup
When life calls for a bowl of something warm, zesty, and nourishing, this Coconut Lime Fish Soup answers with flair. It’s light enough for a summer dinner but comforting enough to cozy up with on cooler days. Plus, it’s a no-fuss recipe that’s as suitable for a weeknight meal as it is for impressing dinner guests. With bright citrus notes, creamy coconut broth, and melt-in-your-mouth fish, it’s the kind of dish that instantly lifts your mood. Give it a try—you’ll feel like you’ve escaped to a beachside retreat, spoon in hand.
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Print
Coconut Lime Fish Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Coconut Lime Fish Soup is a vibrant, Thai-inspired one-pot dish featuring tender white fish in a creamy coconut broth infused with fresh lime and aromatic spices. Light yet comforting, it’s the perfect healthy seafood soup for a quick weeknight meal that feels like a tropical escape.
Ingredients
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1 lb (450g) white fish fillets (cod or halibut), cut into bite-sized pieces
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1 tbsp (15ml) olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tbsp (15g) grated ginger
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1 red bell pepper, sliced
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1 can (400ml) coconut milk
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4 cups (950ml) fish or vegetable broth
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2 tbsp (30ml) fish sauce
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1 tbsp (15ml) soy sauce
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1 tbsp lime zest
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2 tbsp (30ml) lime juice
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1 tbsp (12g) sugar
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1–2 Thai bird chilies, sliced (optional)
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1 cup (150g) cherry tomatoes, halved
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1 cup (30g) baby spinach or kale
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for garnish)
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Thinly sliced green onions (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Sauté chopped onion for 3-4 minutes until softened.
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Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
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Add sliced red bell pepper and cook for another 3-4 minutes.
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Pour in coconut milk and broth. Stir in fish sauce, soy sauce, lime zest, lime juice, and sugar.
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Simmer the soup gently for 10 minutes to meld flavors.
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Add fish pieces, cherry tomatoes, and Thai chilies. Simmer for 5-7 minutes until the fish is opaque and flakes easily.
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Stir in baby spinach or kale and cook for 1-2 minutes until wilted.
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Season with salt and pepper to taste.
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Serve hot, garnished with fresh cilantro, green onions, and lime wedges.
Notes
Use firm white fish like cod or halibut for the best texture.
Full-fat coconut milk yields a richer broth; light coconut milk for a lighter option.
Add Thai bird chilies for heat or omit for a milder version.
Substitute tofu or mushrooms for a vegetarian alternative.
Toasted coconut flakes make a great garnish for added texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Plats
- Method: One-Pot Cooking
- Cuisine: Thai-Inspired