The Best Coconut Lime Fish Soup: Quick, Healthy & Irresistible
This Coconut Lime Fish Soup is a vibrant and healthy dish that's as delicious as it is quick to make. Combining tender fish, aromatic coconut milk, and zesty lime, this soup offers a comforting yet fresh flavor profile that’s perfect for any season. Whether you're looking for a light weeknight dinner or a refreshing lunch, this soup is an ideal choice for anyone craving a wholesome, family-friendly recipe. The coconut milk provides a creamy texture, while the lime adds a burst of citrus that elevates the dish, making it an irresistible favorite. Simple, nutritious, and packed with bold flavors, this soup is sure to become a go-to in your kitchen.Prep Time: 15 minutesCook Time: 20 minutesServings: 4Difficulty: EasyTags: Easy Recipes, Healthy Soup, Family-Friendly, Quick Meals, Seafood SoupThis recipe fits the bill for anyone who enjoys quick, healthy, and flavor-packed meals. It’s gluten-free, low in carbs, and suitable for pescatarians. For a more hearty dish, feel free to add more vegetables or even some whole grains for extra fiber!
Equipment
- 1 large Pot or Dutch Oven For simmering the soup. A heavy-bottomed pot works best.
- 1 Knife & Cutting Board For chopping vegetables, garlic, and fish.
- 1 Ladle or Soup Spoon For serving the soup into bowls.
- 1 Measuring Spoons To measure spices and seasonings accurately.
- 1 Measuring Cup To measure liquids like coconut milk and broth.
- 1 Citrus Juicer or Squeezer To extract juice from the limes easily.
- 1 Wooden Spoon or Stirrer For stirring the soup. A wooden spoon is gentle on cookware.
- 1 Colander or Strainer Optional, for straining the soup if you prefer a smoother texture.
- 4-6 bowls Serving Bowls For serving the finished soup.
Ingredients
- 2 fillets Fish (e.g., cod or tilapia) Fresh white fish, or your choice of seafood
- 1 can (400ml) can Coconut Milk Full-fat coconut milk for a rich flavor
- 2 tbsp tbsp Fresh Lime Juice Freshly squeezed lime juice
- 3 cloves cloves Garlic Minced or finely chopped
- ½ medium Onion Diced
- 1 tsp tsp Fresh Ginger (or ground) Fresh ginger gives a more intense flavor
- 2 cups Vegetable Broth Or chicken broth for a deeper taste
- ¼ cup cup Fresh Cilantro Chopped.for garnish
- To taste - Salt and Pepper Adjust to your flavor preference
- ½ tsp tsp Chili Flakes (optional) Adds heat to the soup (optional)
- 1 tbsp tbsp Olive Oil or Coconut Oil For sautéing the ingredients
Instructions
- Step 1: Prepare the Ingredients – Chop the fish fillets into bite-sized pieces, thinly slice the onion, garlic, and ginger, and chop the cilantro and lime for garnish
- Step 2: Sauté the Aromatics – Heat 1 tablespoon of olive oil in a large pot over medium heat, sauté the sliced onion, garlic, and ginger for 3-4 minutes until the onions are translucent
- Step 3: Add the Liquids – Pour in the fish broth and coconut milk, stir to combine, and bring to a simmer for 5-6 minutes to meld the flavors
- Step 4: Cook the Fish – Add the chopped fish fillets to the simmering broth and cook for 5-7 minutes until the fish flakes easily
- Step 5: Season the Soup – Squeeze the juice of two limes into the soup, add fish sauce, sprinkle chili flakes, and season with salt and pepper
- Step 6: Garnish and Serve – Ladle the soup into bowls, top with fresh cilantro and a squeeze of lime, and serve hot
Notes
-
Fish Alternatives:
If you don’t have cod or tilapia, you can substitute with other firm white fish like halibut, snapper, or mahi-mahi. For a vegetarian version, try using tofu or jackfruit for a plant-based option. -
Coconut Milk Variations:
For a lighter soup, opt for light coconut milk or even coconut water to reduce the calorie count. Full-fat coconut milk will make the soup richer and creamier. -
Spice it Up:
If you enjoy a spicier kick, add chopped jalapeños or a dash of chili flakes. You can also increase the amount of fresh ginger for more warmth and depth. -
Herb Substitutes:
If you don’t have cilantro, feel free to use parsley or basil for a different flavor profile. Lemongrass can also add a lovely fresh citrusy flavor if you have it on hand. -
Storage Tips:
This soup keeps well for 2–3 days in the fridge. The flavors will continue to develop over time, making it even more delicious. Reheat gently over low heat.
For longer storage, you can freeze the soup for up to 1 month. Just let it cool completely before storing in an airtight container. -
Make it a Meal:
Pair this zesty coconut lime fish soup with crusty bread, rice, or a side salad for a satisfying, well-rounded meal. For a low-carb option, serve with cauliflower rice. -
Extra Lime Zing:
Add extra lime juice and zest right before serving for an added burst of freshness. This will enhance the bright, citrusy flavor that makes this dish so refreshing.
