Description
Creamy, bright, and comforting, this Coconut Lime Fish Soup Recipe combines tender white fish with rich coconut milk, fresh lime juice, and aromatic herbs for a quick tropical-inspired dinner.
Ingredients
Scale
- 1 pound white fish fillets (cod or tilapia), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 cups fish or chicken broth
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion until translucent.
- Add garlic and ginger, cooking for 1 minute until fragrant.
- Stir in the red bell pepper and cook for 3–4 minutes until softened.
- Pour in the coconut milk and broth, stirring well to combine.
- Bring to a gentle simmer and add lime juice, fish sauce, and sugar. Season with salt and pepper.
- Carefully add the fish pieces and simmer for 5–7 minutes until cooked through and flaky.
- Remove from heat and stir in fresh cilantro.
- Serve hot with lime wedges on the side.
Notes
Cod, tilapia, halibut, or snapper all work beautifully in this soup.
For extra heat, add Thai chili peppers or red curry paste.
Avoid boiling the soup after adding coconut milk to keep the broth creamy and smooth.
Leftovers can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Thai-Inspired, Southeast Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg