Creamy Coconut Lime Fish Soup (Printable)

Silky coconut milk meets tender fish and zesty lime in this fragrant Southeast Asian-inspired soup.

# Ingredient List:

→ Fish & Protein

01 - 1.1 pounds 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 - 1 can (13.5 ounces) full-fat coconut milk
10 - 3.2 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 for heat
18 - Fresh cilantro leaves, chopped for garnish

# Steps:

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 -
  • The coconut milk creates this velvety richness that makes every spoonful feel luxurious without being heavy
  • Its one of those rare soups that satisfies on a cold night but still feels light and refreshing enough for summer
02 -
  • The fish will continue cooking in the hot broth even after you turn off the heat, so pull it a minute before you think its done
  • Lime zest loses its potency quickly, so add it right at the end and serve the soup immediately while that citrus oil is still vibrant
03 -
  • Cut your fish into evenly sized pieces so everything cooks at the same rate and you do not end up with some overcooked and some underdone chunks
  • Have your limes at room temperature before juicing, you will get significantly more juice and it will blend more smoothly into the soup

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