Coconut Lime Fish Soup

Coconut lime fish soup is my go-to meal when I crave something both refreshing and warming Its creamy texture and zingy citrus flavor always bring comfort with a tropical touch right to my kitchen table

Something about the way the lime and coconut come alive with every bite made this an instant favorite The first time I shared it with friends they were stunned by how vibrant and simple it was

Ingredients

• White fish fillets: choose cod, halibut or tilapia look for firm fillets with a fresh clean scent for the best texture
• Small onion: the sweetness of onion mellows the soup base finely dice for even flavor distribution
• Garlic: adds a savory background make sure your cloves feel firm and smell fragrant
• Fresh ginger: grated for gentle heat and extra fragrance select ginger that feels heavy and moist
• Red curry paste: brings warmth and color look for brands with fresh spices and no preservatives
• Coconut milk: gives creaminess opt for full fat unsweetened for rich flavor
• Chicken or vegetable broth: provides depth use homemade if available or choose low sodium for better control
• Fish sauce: contributes umami be sure to use one with minimal additives for pure taste
• Lime juice: the star of the soup fresh lime brings brightness and tang avoid bottled for best flavor
• Salt and black pepper: essential for seasoning season in layers tasting as you go
• Olive oil: for cooking use a mild olive oil so it does not overpower the aromatics
• Fresh cilantro: as garnish add at the end for a burst of green and fresh flavor only chop right before serving
• Lime wedges: for serving bring extra zing at the table give everyone a wedge or two

Step-by-Step Instructions

Prepare the Fish:

Pat the fish fillets completely dry with a paper towel and sprinkle both sides with salt and black pepper This ensures they will absorb flavor and cook up tender Set aside on a clean plate while prepping other ingredients

Build the Aromatic Base:

In a large heavy bottomed pot heat olive oil over medium heat Add the diced onion and sauté for about three to four minutes until it softens and begins to turn translucent Stir in the minced garlic grated ginger and red curry paste Cook everything for one full minute making sure the curry paste becomes aromatic but does not burn

Combine Soup Base Ingredients:

Pour the coconut milk and your choice of chicken or vegetable broth into the pot Stir several times to mix the curry paste thoroughly with the liquid Raise the heat slightly until the base just starts to simmer

Cook the Fish:

Gently place the seasoned fish fillets into the simmering soup base Cover the pot partially to keep steam in but avoid a full boil Let the fish poach for roughly eight to ten minutes When the fillets turn opaque and flake apart with a fork they are perfectly done Take care not to overcook as the fish can become tough

Finish the Soup:

Stir in the fish sauce and squeeze in fresh lime juice Taste the broth and adjust salt pepper or more lime if you like extra tang This is where you bring the flavors together so do not rush this step

Serve and Garnish:

Using a wide ladle carefully serve the soup into bowls Top each serving with generous chopped cilantro Pass lime wedges at the table for each person to add more citrus if desired

Pin it

You Must Know

• Dairy free and gluten free for most diets
• High in protein and healthy fats
• Keeps well refrigerated for up to two days without losing flavor

I especially love how the coconut milk transforms the broth into something both creamy and light My family always remembers the first time we made this soup on a rainy day everyone gathered to squeeze their own lime wedges and slurp up every drop

Pin it

Storage Tips

Let leftovers cool and store them in a tightly sealed container in the refrigerator for up to two days If possible keep the cilantro and lime wedges separate until serving Gently reheat on the stove over low heat to maintain the delicate flavor of the fish

Ingredient Substitutions

If you cannot find white fish try shrimp or even cubes of extra firm tofu for a vegetarian option Swap out red curry paste for green for a milder profile and use light coconut milk for a lighter texture but expect less richness Fresh dill or Thai basil also taste wonderful in place of cilantro

Serving Suggestions

Enjoy the soup as it is or serve with jasmine rice or a crusty bread to soak up the broth Pair with a simple side salad of cucumber and fresh herbs for a bright meal Consider a sprinkling of thinly sliced red chili if you like a little spice

Cultural Context

Inspired by Southeast Asian coconut soups this recipe captures that blend of sweet creamy citrusy and savory tones you often find in Thai cooking The lime and cilantro bring a fresh twist while keeping the preparation simple and approachable for home kitchens

Frequently Asked Questions

→ Which type of white fish works best for this soup?

Certain flaky varieties such as cod, halibut, or tilapia hold up well and absorb the fragrant flavors beautifully.

→ Can I substitute chicken broth with vegetable broth?

Yes, either broth option enhances the soup’s savory profile, making it adaptable for dietary needs.

→ How can I make the soup spicier?

Increase the amount of red curry paste or add a sliced chili for extra heat according to your taste preferences.

→ What are good garnishes for this dish?

Chopped fresh cilantro and lime wedges add brightness, while thinly sliced green onions or chili can add extra color and kick.

→ Is it possible to prepare this soup in advance?

Yes, prepare the base ahead and gently reheat, adding fresh fish and garnishes before serving for the best texture.

→ How do I know when the fish is fully cooked?

The fish should be opaque and flake easily with a fork, usually after 8–10 minutes of gentle simmering in the broth.