Coconut Lime Fish Soup is a fragrant, tropical-inspired dish that blends the creaminess of coconut milk with the bright acidity of fresh lime and the delicate, flaky texture of white fish. This Thai-inspired fish soup is rich in flavor, comforting yet refreshing, and incredibly easy to prepare. It’s perfect for both weeknight dinners and elegant dinner parties. Using aromatic herbs like lemongrass and cilantro, this soup offers a balance of spicy, sour, salty, and creamy that makes it stand out among seafood dishes.

Ingredients for Coconut Lime Fish Soup

To make a pot of flavorful coconut lime fish soup, you’ll need the following fresh and pantry ingredients:

1 tablespoon coconut oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, bruised and cut into 3-inch pieces
1–2 Thai red chilies, sliced (optional for heat)
1 teaspoon red curry paste (adjust to taste)
3 cups fish stock or chicken broth
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
Zest of 1 lime
Juice of 2 limes, freshly squeezed
1 lb firm white fish (such as cod, halibut, or snapper), cut into chunks
1 cup cherry tomatoes, halved
1 cup mushrooms, sliced (shiitake or button)
1/2 cup baby spinach or bok choy (optional)
1/4 cup fresh cilantro, chopped
Fresh basil leaves (optional)
Salt and black pepper, to taste
Lime wedges, for serving

Step-by-Step Directions

1. Sauté Aromatics

In a large soup pot or Dutch oven, heat the coconut oil over medium heat. Add the onion, sautéing until soft and translucent, about 4 minutes. Stir in the garlic, ginger, lemongrass, and red chili, and cook for another 2 minutes until fragrant.

2. Build the Broth

Add the red curry paste and stir to coat the aromatics, allowing the paste to toast slightly for 1 minute. Pour in the fish stock and bring to a gentle boil. Lower the heat and simmer for 10 minutes to allow the flavors to develop.

3. Add Coconut Milk and Fish

Pour in the coconut milk, fish sauce, lime zest, and lime juice. Stir to combine and taste the broth. Adjust seasoning with salt and pepper if necessary. Gently add the chunks of white fish and reduce the heat to low. Simmer for 5–7 minutes or until the fish is cooked through and flakes easily with a fork.

4. Add Vegetables

Add the cherry tomatoes, mushrooms, and spinach (if using). Simmer for another 3–4 minutes until the vegetables are just tender but still vibrant.

5. Final Touches

Discard the lemongrass stalks. Stir in fresh cilantro and basil leaves. Serve hot with a fresh wedge of lime on the side and extra herbs for garnish.

Pro Tips for the Best Coconut Lime Fish Soup

Choose fresh, firm white fish like cod, halibut, or snapper. Avoid oily or delicate fish that may fall apart.
Use full-fat coconut milk for the creamiest, richest soup base.
If you can’t find lemongrass, substitute with a few strips of lemon zest and a splash of lemon juice.
To intensify the flavor, let the soup sit for 30 minutes off the heat before serving, allowing the aromatics to infuse the broth.
Add a pinch of brown sugar if you want to round out the acidity with a touch of sweetness.

Serving Suggestions

Coconut Lime Fish Soup is best served hot and fresh. Here are some delicious ways to elevate your dining experience:

Serve with jasmine rice or rice noodles to make it a more filling main course.
Pair with a Thai cucumber salad for a refreshing contrast.
Add crusty bread or naan for dipping into the flavorful broth.
A glass of dry Riesling or Sauvignon Blanc pairs well with the citrusy, creamy flavors of the soup.

Storage and Reheating Instructions

This soup can be stored and enjoyed later with proper handling:

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: For longer storage, freeze the soup (without the fish if possible) for up to 2 months. Add freshly cooked fish when reheating.
Reheating: Warm gently over low heat to avoid curdling the coconut milk. Avoid boiling once the fish has been added to maintain its texture.

Conclusion

Coconut Lime Fish Soup is a vibrant, nourishing, and deeply satisfying dish that delivers tropical flavors with every spoonful. Its rich yet balanced profile makes it a standout in the world of seafood soups. Whether you’re cooking for a family dinner or entertaining guests, this soup brings elegance and comfort in equal measure. With its blend of creamy coconut, zesty lime, tender white fish, and aromatic herbs, it’s a recipe that deserves a place in your regular rotation.

FAQs

Can I use frozen fish?

Yes, but make sure to fully thaw the fish and pat it dry to remove excess moisture before cooking.

Is this soup spicy?

It can be, depending on the amount of red curry paste and chilies used. Adjust according to your preference.

Can I make it vegetarian?

Yes! Substitute the fish with tofu or tempeh, and use vegetable stock instead of fish or chicken broth.

What can I use instead of coconut milk?

You may use cashew cream or a mix of plant-based milk and a tablespoon of coconut oil, but the flavor will differ.

How do I thicken the soup?

Let it simmer uncovered for a few extra minutes, or add a tablespoon of cornstarch mixed with water to thicken.

Coconut Lime Fish Soup