Coconut Lime Fish Soup is a cozy, creamy soup made with tender white fish, coconut milk, fresh lime, ginger, garlic, and colorful vegetables. The broth is gently simmered on the stovetop, giving you a light but satisfying meal with a fresh citrus flavor and mild coconut richness.
The key is adding the fish near the end so it cooks gently instead of becoming dry or falling apart. Coconut milk softens the sharpness of the lime, while ginger, garlic, and fish sauce give the broth savory depth. Don't worry if the broth looks thin at first; it becomes slightly richer as it simmers.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 bowls
- Servings: 4
- Difficulty: Easy
What You Need Before You Start
- 5-quart (4.7 L) Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Measuring cups and measuring spoons
- Wooden spoon
- Citrus juicer
- Instant-read food thermometer
- Ladle
Ingredients and Helpful Swaps
- ■ 1 tablespoon (15 mL) neutral cooking oil
- ■ 1 medium yellow onion, diced, about 1 cup (150 g)
- ■ 1 medium red bell pepper, diced, about 1 cup (150 g)
- ■ 3 garlic cloves, minced, about 1 tablespoon (9 g)
- ■ 1 tablespoon (6 g) fresh ginger, peeled and finely grated
- ■ 3 cups (710 mL) low-sodium vegetable broth
- ■ 1 can, 13.5 ounces (400 mL), full-fat unsweetened coconut milk, stirred
- ■ 1 tablespoon (15 mL) fish sauce
- ■ ½ teaspoon (3 g) fine salt
- ■ 1¼ pounds (567 g) skinless cod or other firm white fish fillets, cut into 1½-inch (4 cm) pieces
- ■ 3 tablespoons (45 mL) freshly squeezed lime juice
- ■ ¼ cup (4 g) fresh cilantro leaves, roughly chopped
- ■ 2 scallions, thinly sliced, about ¼ cup (25 g)
- Coconut milk: Full-fat coconut milk gives the soup its creamy body and helps soften the acidity of the lime. Substitution: Use light coconut milk for a thinner, less rich broth.
- Cod: Firm white fish holds together well during gentle simmering and has a mild flavor. Substitution: Use haddock or mahi-mahi cut into similar pieces; cooking time may vary slightly depending on thickness.
- Fish sauce: Fish sauce adds saltiness and savory depth without making the soup taste strongly fishy. Substitution: Use an equal amount of low-sodium soy sauce; the soup will have a slightly different savory flavor, but it'll still taste balanced.
How to Make Coconut Lime Fish Soup
- At room temperature, dice the onion and bell pepper, mince the garlic, grate the ginger, chop the cilantro, slice the scallions, and cut the fish into 1½-inch (4 cm) pieces. Allow about 5 minutes; the fish pieces should be similar in size so they cook evenly.
- Heat the oil in the 5-quart (4.7 L) pot over medium heat for 30 seconds, then add the onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion looks translucent and the pepper begins to soften without browning.
- Keep the pot over medium heat and add the garlic and ginger. Cook for 1 minute, stirring constantly, until fragrant; don't let the garlic turn dark brown.
- Pour in the vegetable broth and coconut milk, then stir in the fish sauce and salt. Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 8 minutes; small bubbles should rise steadily without a hard boil.
- Add the fish pieces to the simmering broth and keep the pot over medium-low heat. Cook for 5 to 7 minutes, stirring as little as possible, until the fish is opaque, flakes easily at the thickest part, and reaches 145°F (63°C).
- Remove the pot from the heat so the soup stops simmering, then stir in the lime juice. Let it stand for 1 minute; the broth should look creamy and smooth, and the lime aroma should be fresh and noticeable.
- With the pot off the heat, stir in half of the cilantro and scallions, then ladle the hot soup into 4 bowls immediately. Top with the remaining cilantro and scallions; the fish should remain in tender, distinct pieces rather than breaking apart.
Why You Will Love This Recipe
- Full-fat coconut milk gives the broth a smooth texture and balances the bright lime juice without needing flour or another thickener.
- Adding the fish only after the broth has simmered keeps it tender. You'll know it's ready when the pieces are opaque and reach 145°F (63°C) in the center.
- Fresh lime juice goes in near the end so its flavor stays bright instead of becoming muted during a long simmer.
Storage and Make-Ahead Tips
- Refrigerator: Cool leftover soup promptly and transfer it to an airtight container. Refrigerate at 40°F (4°C) or below for up to 3 days; the fish may become a little softer after storage, and that's normal.
- Freezer: Freeze cooled soup in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator; coconut milk can separate slightly after freezing, but gentle stirring while reheating will help bring the broth back together.
- Make-ahead and reheating: You can prepare the coconut broth without the fish, lime juice, cilantro, or scallions up to 2 days ahead and refrigerate it. For the best texture, reheat the broth over medium-low heat until gently simmering, add the fish and cook for 5 to 7 minutes to 145°F (63°C), then stir in the lime juice and fresh herbs; fully cooked leftovers can be reheated gently on the stovetop for about 5 minutes until steaming hot.
Common Questions
What kind of fish is best for coconut lime fish soup?
Cod, haddock, or mahi-mahi are good choices because their firm flesh holds together during gentle simmering. Choose boneless, skinless fillets and cut them into evenly sized pieces.
Can I use frozen fish?
Yes. Thaw the fish completely in the refrigerator and pat it dry before cutting and cooking so you don't water down the broth.
Can I make coconut lime fish soup without fish sauce?
Yes. Replace the fish sauce with the same amount of low-sodium soy sauce; the flavor will be slightly different, but you'll still get plenty of savory depth.
Why did my fish fall apart in the soup?
The broth was probably boiling too vigorously or the fish was stirred too often. Keep it at a gentle simmer and move the pieces as little as possible once they're in the pot.
Coconut Lime Fish Soup
Coconut Lime Fish Soup is a cozy, creamy soup made with tender white fish, coconut milk, fresh lime, ginger, garlic, and colorful vegetables. The broth is gently simmered on the stovetop, giving you a light but satisfying meal with a fresh citrus flavor and mild coconut richness.
Ingredients
Method
Method
- At room temperature, dice the onion and bell pepper, mince the garlic, grate the ginger, chop the cilantro, slice the scallions, and cut the fish into 1½-inch (4 cm) pieces. Allow about 5 minutes; the fish pieces should be similar in size so they cook evenly.
- Heat the oil in the 5-quart (4.7 L) pot over medium heat for 30 seconds, then add the onion and bell pepper. Cook for 5 minutes, stirring occasionally, until the onion looks translucent and the pepper begins to soften without browning.
- Keep the pot over medium heat and add the garlic and ginger. Cook for 1 minute, stirring constantly, until fragrant; don't let the garlic turn dark brown.
- Pour in the vegetable broth and coconut milk, then stir in the fish sauce and salt. Bring the mixture to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 8 minutes; small bubbles should rise steadily without a hard boil.
- Add the fish pieces to the simmering broth and keep the pot over medium-low heat. Cook for 5 to 7 minutes, stirring as little as possible, until the fish is opaque, flakes easily at the thickest part, and reaches 145°F (63°C).
- Remove the pot from the heat so the soup stops simmering, then stir in the lime juice. Let it stand for 1 minute; the broth should look creamy and smooth, and the lime aroma should be fresh and noticeable.
- With the pot off the heat, stir in half of the cilantro and scallions, then ladle the hot soup into 4 bowls immediately. Top with the remaining cilantro and scallions; the fish should remain in tender, distinct pieces rather than breaking apart.
Nutrition
Notes
Refrigerator: Cool leftover soup promptly and transfer it to an airtight container. Refrigerate at 40°F (4°C) or below for up to 3 days; the fish may become a little softer after storage, and that's normal. Freezer: Freeze cooled soup in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator; coconut milk can separate slightly after freezing, but gentle stirring while reheating will help bring the broth back together.
