Creamy Coconut Lime Fish Soup (Printable)

Fragrant silky soup with tender fish, creamy coconut milk, and fresh lime—a light yet satisfying tropical-inspired meal ready in 35 minutes.

# What You Need:

→ Fish & Protein

01 - 1.1 lbs white fish fillets (such as 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 oz can coconut milk (full-fat)
10 - 3 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 - ½ teaspoon freshly ground black pepper
17 - 1 small red chili, finely sliced (optional)
18 - Fresh cilantro leaves, chopped for garnish

# How To Make It:

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 if using. 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 Tips:

01 -
  • Everything cooks in one pot, and the broth comes together in under 30 minutes while looking gorgeous on the table.
  • That perfect balance of rich coconut, bright lime, and gentle heat makes you feel like you're dining somewhere tropical instead of your own kitchen.
02 -
  • Don't let the soup boil vigorously once the fish is added, or you'll end up with tough, rubbery pieces instead of tender flakes.
  • The fish continues cooking even after you take it off the heat, so pull it when it's just barely opaque throughout.
03 -
  • Grating your ginger on a microplane releases way more flavor than chopping, and you won't hit any fibrous bits in your soup.
  • Room temperature fish goes into the broth more evenly than cold from the fridge, so take it out while you're prepping vegetables.

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