What type of fish works best?

Firm white fish such as cod, halibut, or snapper are ideal. They hold their shape, absorb flavors well, and stay tender in the broth.

Can I make this ahead?

Yes. Prepare the broth ahead and store it separately. Cook and add the fish just before serving for best texture.

How do I adjust the spiciness?

Use fewer chilies or remove their seeds for a milder soup. To turn up the heat, add more fresh chili, red curry paste, or a drizzle of chili oil.

What can I serve with this?

This soup pairs wonderfully with jasmine rice, rice noodles, or crusty bread. Lime wedges, chili slices, and fresh herbs on the side allow each person to personalize their bowl.

Easy Coconut Lime Fish Soup: A Flavorful Tropical Escape in a Bowl

Name: Coconut Lime Fish Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southeast Asian
Ingredients: 1 lb white fish fillets, cut into bite-sized pieces; 1 tbsp coconut or vegetable oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1-inch piece of ginger, minced; 1 red bell pepper, thinly sliced; 1-2 red chilies, sliced (adjust to taste); 14 oz full-fat coconut milk; 14 oz light coconut milk; 2 cups fish or chicken stock; 2 tbsp fish sauce; Zest and juice of 2 limes; 1 tsp sugar; 1 cup cherry tomatoes, halved; Fresh cilantro, chopped; Fresh Thai basil or sweet basil, chopped; Lime wedges and extra herbs for garnish

Description

Creamy, zesty coconut lime fish soup made with tender white fish, coconut milk, fresh herbs, lime, and chilies—a comforting Southeast Asian-inspired meal ready in 35 minutes.

Ingredients

Scale

1 lb white fish fillets, cut into bite-sized pieces
1 tbsp coconut or vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, thinly sliced
1-2 red chilies, sliced (adjust to taste)
14 oz full-fat coconut milk
14 oz light coconut milk
2 cups fish or chicken stock
2 tbsp fish sauce
Zest and juice of 2 limes
1 tsp sugar
1 cup cherry tomatoes, halved
Fresh cilantro, chopped
Fresh Thai basil or sweet basil, chopped
Lime wedges and extra herbs for garnish

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Instructions

Heat oil in a large pot over medium heat. Sauté chopped onion until soft, about 3–4 minutes.
Add minced garlic, ginger, and sliced red chilies. Cook for 2–3 minutes until fragrant.
Pour in both cans of coconut milk and stir gently.
Add stock, fish sauce, lime zest and juice, and sugar. Stir to combine and bring to a gentle simmer.
Add red bell pepper and cherry tomatoes. Simmer for 5–7 minutes until just tender.
Add white fish pieces and cook for 5–7 minutes, or until the fish is opaque and flakes easily.
Stir in chopped cilantro and basil. Adjust seasoning if needed with extra lime juice or fish sauce.
Serve hot with optional lime wedges and fresh herbs on the side.

Notes

Use cod, halibut, or snapper for best texture.
Substitute tofu and veggie broth for a vegan version.
Soup is best enjoyed fresh but the broth can be made ahead.
Reheat gently to prevent coconut milk from separating.
Pair with jasmine rice or crusty bread for a hearty meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 550mg
Fat: 22g
Saturated Fat: 17g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 24g
Cholesterol: 55mg