Description
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
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
Instructions
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.
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.
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.
Add the cherry tomatoes, mushrooms, and spinach (if using). Simmer for another 3–4 minutes until the vegetables are just tender but still vibrant.
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.
Notes
- Fish options: Use any mild white fish that holds together well during poaching.
- Spice level: Adjust chili or red pepper flakes based on your heat preference.
- Vegetarian variation: Substitute fish with tofu and use vegetable broth for a plant-based alternative.
- Make it heartier: Add cooked rice noodles or jasmine rice for a more filling dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired / Southeast Asian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 392
- Sugar: 4g
- Sodium: 879mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 52mg