Creamy Coconut Lime Fish Soup (Printable)

Silky coconut milk broth with tender fish, aromatic vegetables, and zesty lime creates a fragrant tropical soup ready in 35 minutes.

# What You'll Need:

→ Fish & Protein

01 - 1.1 pounds white fish fillets, cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 2 small carrots, thinly sliced
07 - 2 stalks celery, sliced
08 - 2 green onions, sliced

→ Liquids

09 - 1 can full-fat coconut milk (13.5 ounces)
10 - 3 cups fish stock or vegetable stock
11 - Juice and zest of 2 limes

→ Spice & Seasoning

12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce (use gluten-free if needed)
14 - 1 teaspoon sugar
15 - 1 teaspoon salt
16 - ½ teaspoon freshly ground black pepper
17 - 1 small red chili, finely sliced
18 - Fresh cilantro leaves, chopped

# How to Make It:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté onion until translucent, about 3 minutes.
02 - Add garlic, ginger, celery, carrots, and bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Pour in the fish stock and bring to a gentle simmer.
04 - Add coconut milk, fish sauce, soy sauce, sugar, salt, pepper, and chili. Stir well to combine.
05 - Gently add the fish pieces. Simmer for 7–8 minutes, until the fish is opaque and cooked through.
06 - Stir in lime juice and zest. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls. Garnish with green onions and fresh cilantro.

# Expert Advice:

01 -
  • The combination of creamy coconut and bright lime creates this incredible balance that feels luxurious but tastes light
  • It comes together in under 40 minutes but tastes like something you'd order at a special restaurant
02 -
  • Never let the soup come to a rolling boil after adding the coconut milk or it can separate and become grainy instead of smooth and luscious
  • Add the fish pieces gently and avoid stirring too vigorously because you want them to stay intact and tender
03 -
  • Shrimp works beautifully as a substitute and only needs 3 to 4 minutes of cooking time
  • Make this soup a day ahead because the flavors actually improve after resting in the refrigerator overnight

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