Go Back
–+ servings
Coconut Lime Fish Soup

Coconut Lime Fish Soup: A Creamy Tropical Escape

This Coconut Lime Fish Soup combines creamy coconut milk with zesty lime juice for a tropical dish that's both nourishing and quick to prepare.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Asian, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound White Fish Fillets Main protein source; substitute with salmon or shrimp for varied flavors.
  • 2 tablespoons Olive Oil Ideal for sautéing; alternatively, use coconut oil for stronger flavor.
  • 1 Onion Adds sweetness and depth; yellow or red onions work beautifully.
  • 3 cloves Garlic Provides aromatic flavor; fresh is best for maximum taste.
  • 1 tablespoon Ginger Fresh ginger is preferable for the best results.
  • 1 medium Red Bell Pepper Brings color and a sweet crunch; substitute with any sweet pepper.
  • 1 can Coconut Milk Offers creamy texture and tropical flavor; light coconut milk can be a lower-fat option.
  • 4 cups Fish or Chicken Broth Vegetable broth can be substituted for a vegetarian version.
  • 2 tablespoons Lime Juice Fresh lime juice is preferable for an authentic taste.
  • 2 tablespoons Fish Sauce Deepens umami flavor; soy sauce can be used for a vegetarian alternative.
  • 1 teaspoon Sugar Balances flavors; can be omitted for a low-sugar version.
  • to taste Salt and Pepper Basic seasonings; adjust to taste.
For the Garnish
  • 1 handful Fresh Cilantro Adds a burst of freshness; substitute with parsley for a different flavor profile.
  • 2 Lime Wedges Perfect for serving; enhances brightness when squeezed over the soup.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add finely chopped onion and sauté for about 5 minutes until it turns translucent and fragrant.
  2. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook for an additional minute, being careful not to brown the garlic.
  3. Add 1 sliced red bell pepper and continue cooking for another 3-4 minutes until softened, stirring occasionally.
  4. Pour in 1 can of coconut milk and 4 cups of fish or chicken broth. Stir to combine and bring to a gentle simmer for about 5 minutes.
  5. Mix in the juice of 2 fresh limes, 2 tablespoons of fish sauce, and a teaspoon of sugar. Season with salt and pepper to taste.
  6. Gently add 1 pound of cubed white fish fillets and cook for 5-7 minutes until the fish is opaque and flakes easily.
  7. Remove from heat and stir in a handful of chopped fresh cilantro.
  8. Ladle the soup into bowls and garnish with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Use high-quality, fresh fish fillets for best results. Consider adding Thai chili peppers for heat. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!