There’s something deeply comforting about a bowl of warm, fragrant soup—especially one that carries you straight to a breezy coastal evening with every spoonful. This Coconut Lime Fish Soup is one of those dishes that feels like a gentle hug in a bowl—fresh, creamy, and just the right amount of zesty.

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I first discovered a version of this soup while traveling through a small seaside village known for its rich fishing traditions. It was the kind of place where the catch of the day still meant something, where local fishmongers would trade stories over the counter and wrap up the freshest fillets in newspaper. At a tiny family-run café, I was served a bowl of creamy fish soup infused with coconut milk and lime, and it was love at first bite. That memory stayed with me, and over time, I started crafting my own version at home.

Now, this soup has become a go-to in my kitchen, especially during the colder months when I’m craving something nourishing but still light and refreshing. It strikes the perfect balance between comfort food and tropical escape. The smooth coconut milk brings a rich base, while lime and ginger cut through with bright, vibrant notes. And the fish? Tender and flaky, it practically melts in your mouth.

It’s also one of those recipes that feels a little fancy but is surprisingly easy to make. Whether you’re serving it up for a cozy dinner or impressing guests at a dinner party, this soup always earns rave reviews.

Why You’ll Love This Recipe:

It’s rich, flavorful, and packed with fresh ingredients.
Comes together quickly, perfect for weeknight dinners.
Feels both indulgent and healthy.
Naturally dairy-free and gluten-free.
The lime and coconut combo is truly irresistible!

INGREDIENTS YOU’LL NEED:

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon red curry paste
1 can (13.5 oz) coconut milk
2 cups chicken broth
Juice of 2 limes
Zest of 1 lime
1 tablespoon fish sauce
1 lb white fish fillets (like cod or halibut), cut into chunks
1 red bell pepper, sliced
1 cup mushrooms, sliced
Salt and pepper, to taste
Fresh cilantro or parsley, chopped (for garnish)
Lime wedges (for serving)

HOW TO MAKE COCONUT LIME FISH SOUP:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Start with the aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent—about 3–4 minutes. Stir in the ginger and garlic, and cook for another minute until the kitchen smells amazing. That’s how you know you’re off to a good start.

Step 2: Build the base
Add the red curry paste and stir it into the aromatics. Let it cook for a minute to deepen the flavors. Then pour in the coconut milk and chicken broth. Stir well to combine, scraping up any bits from the bottom of the pot. Bring everything to a gentle simmer.

Step 3: Bring in the brightness
Stir in the lime juice, lime zest, and fish sauce. This combo gives the soup its signature zing. It’s like sunshine in liquid form! Let it simmer gently for about 5–7 minutes, letting all those bright flavors come together.

Step 4: Add the veggies
Toss in the sliced bell peppers and mushrooms. Simmer for another 5 minutes until the veggies are tender but still colorful and crisp.

Step 5: Gently cook the fish
Add your chunks of white fish to the pot. Lower the heat a little and let the fish poach gently in the hot broth for about 5–6 minutes. The fish should be opaque and flaky but not overcooked.

Step 6: Taste and finish
Taste the soup and season with salt and pepper as needed. Sometimes I like to add a tiny splash more lime juice right before serving for an extra zing.

Step 7: Serve and enjoy
Ladle the soup into bowls, top with a sprinkle of fresh cilantro or parsley, and serve with lime wedges on the side. It’s fresh, warm, and just a little exotic—everything you want in a bowl of soup.

HELPFUL TIPS:

Use fresh fish if possible—it makes a big difference in both flavor and texture.
If you’re sensitive to spice, start with half the amount of red curry paste and add more to taste.
For a heartier version, add some cooked rice or rice noodles at the end.
Leftovers? This soup is even better the next day once the flavors have had more time to mingle.

DETAILS:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Asian-inspired
Diet: Dairy-Free, Gluten-Free

NOTES:

Feel free to switch up the vegetables depending on what’s in season—snow peas, spinach, or even corn can be lovely additions. And if you don’t have fish sauce, a bit of soy sauce or tamari will work in a pinch.

NUTRITIONAL INFORMATION (per serving):

(Approximate values)
Calories: 280
Protein: 22g
Fat: 18g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 550mg

FREQUENTLY ASKED QUESTIONS:

Can I use frozen fish?
Absolutely! Just make sure to thaw it completely and pat it dry before cooking.

What kind of fish works best?
Any firm white fish like cod, halibut, or snapper will hold up well in the soup without falling apart.

Can I make this vegetarian?
Yes! Swap the fish for tofu or chickpeas and use vegetable broth instead of chicken broth.

STORAGE INSTRUCTIONS:

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. The fish may break up a little but the flavor will still be amazing.

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CONCLUSION

This Coconut Lime Fish Soup is one of those magical meals that manages to feel both refreshing and deeply comforting at the same time. Whether you’re dreaming of a beach getaway or just need a warm, soothing dinner, this soup delivers every time. It’s simple enough for a weekday but special enough to serve to guests—and once you try it, I promise it’ll earn a spot in your regular rotation.