Creamy Coconut Lime Fish Soup (Printable Format)

Tender fish in a creamy coconut broth with bright lime zest and aromatic vegetables.

# What You Need:

→ Fish & Protein

01 - 1.1 pounds white fish fillets (cod, halibut, or tilapia), 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 for garnish

→ Liquids

09 - 13.5 ounces (1 can) full-fat coconut milk
10 - 3.2 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, or to taste
16 - 0.5 teaspoon freshly ground black pepper
17 - 1 small red chili, finely sliced
18 - Fresh cilantro leaves, chopped for garnish

# How-To Steps:

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 Suggestions:

01 -
  • The way silky coconut milk balances the bright lime is nothing short of magical
  • It comes together in under 40 minutes but tastes like it simmered all day
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • Never boil the soup after adding the coconut milk or it may separate and become grainy
  • Add the fish pieces gently and don't stir too much, or you'll break them apart
  • The soup thickens as it sits, so thin with extra stock when reheating leftovers
03 -
  • Pat your fish pieces completely dry before adding them to prevent the broth from becoming cloudy
  • Let the soup rest for 5 minutes off the heat before serving to allow the flavors to marry

Go Back