Creamy Coconut Lime Fish Soup (Printable)

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

# What You'll Need:

→ Fish & Protein

01 - 1.1 lbs white fish fillets (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 full-fat coconut milk (approximately 1 2/3 cups)
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 - 1/2 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 Advice:

01 -
  • The coconut milk creates this velvety richness that balances perfectly against the bright lime making every spoonful feel like a warm embrace
  • It comes together in about 30 minutes but tastes like something that simmered all afternoon
  • You can easily swap the fish based on what looks freshest at the market or even use shrimp or tofu
02 -
  • Do not let the soup boil vigorously once the fish is added or the fish will toughen and the coconut milk might separate
  • The soup continues to thicken as it sits so if you are reheating leftovers you might want to splash in a little extra stock
  • Fish fillets with the skin removed work best because the skin can become unpleasantly soft in the hot liquid
03 -
  • Pat the fish pieces dry with paper towels before adding them to the soup so they sear slightly instead of immediately steaming
  • Hold back half the lime zest and scatter it on top as a finishing garnish for little bursts of bright citrus flavor

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