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–+ servings

Coconut Lime Fish Soup

A refreshing and aromatic soup featuring tender fish, creamy coconut milk, and zesty lime, perfect for a light meal or starter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon coconut oil for sautéing
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger fresh, grated
  • 1 stalk lemongrass bruised and chopped
  • 2 cups fish stock or vegetable stock
  • 1 can coconut milk full-fat for creaminess
  • 2 tablespoons fish sauce for seasoning
  • 1 tablespoon brown sugar to balance flavors
For the Fish and Vegetables
  • 1 pound white fish fillets such as cod or tilapia, cut into bite-sized pieces
  • 1 medium red bell pepper sliced
  • 1 medium zucchini sliced
  • 1 cup mushrooms sliced
  • 1 cup baby spinach fresh
For Garnish
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon lime zest for extra flavor
  • 1/4 cup fresh cilantro chopped
  • 1 pinch red pepper flakes optional, for heat

Method
 

Prepare the Soup Base
  1. In a large pot, heat the coconut oil over medium heat. This oil adds a subtle sweetness and tropical flavor to the soup.
  2. Add the chopped onion and sauté for about 3-4 minutes until translucent. This step builds the flavor base.
  3. Stir in the minced garlic, grated ginger, and bruised lemongrass. Cook for an additional 2 minutes until fragrant.
  4. Pour in the fish stock and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
  5. Add the fish sauce and brown sugar, stirring until the sugar dissolves. This balances the flavors, enhancing the soup's depth.
Cook the Fish and Vegetables
  1. Once the soup base is simmering, add the fish pieces, red bell pepper, zucchini, and mushrooms. Cook for about 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
  2. Add the baby spinach and cook for an additional 2 minutes until wilted. This adds a fresh element to the soup.
Finish and Serve
  1. Remove the pot from heat and stir in the lime juice and lime zest. This brightens the flavors and adds a refreshing zing.
  2. Taste the soup and adjust seasoning if necessary, adding more fish sauce or lime juice to suit your preference.
  3. Ladle the soup into bowls and garnish with chopped cilantro and a pinch of red pepper flakes if desired.
  4. Serve hot and enjoy the tropical flavors of this delicious coconut lime fish soup!

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 18gProtein: 25gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For a spicier version, add sliced chili peppers during the cooking process. This soup can be made ahead and reheated, but the fish is best fresh.

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