Coconut Lime Fish Soup

There is something magical about the way coconut and lime come together in this vibrant soup. Tender white fish swims in a broth that is both rich from coconut milk and brightened up by fresh lime. This recipe has been my go-to when I am craving something light yet comforting and love how it makes even a weeknight feel special.

The first time I made this was for a lazy Sunday lunch. My family raved about it and every time we have leftover fish fillets this one is on the menu. It is so simple but feels like a treat every time.

Ingredients

• White fish fillets: choose cod halibut or tilapia for the best flaky texture fresh or frozen both work just make sure the fish smells clean
• Olive oil: brings everything together without overpowering the flavors select a fresh bottle for best taste
• Onion: adds sweetness and depth yellow onions are mild and cook down beautifully
• Garlic: gives a flavor punch always worth buying fresh heads for the most flavor
• Ginger: lends a gentle warmth and brightness look for plump firm pieces
• Red curry paste: is the secret to a fragrant broth opt for a brand you enjoy
• Coconut milk: offers creamy body and subtle sweetness full fat gives the best texture
• Chicken or vegetable broth: balances richness use homemade if you have it for that special touch
• Fish sauce: gives umami and a savory depth high quality makes a big difference try to seek out a well rated brand
• Lime juice: adds brightness and acidity use freshly squeezed
• Salt and pepper: heighten all the other flavors
• Fresh cilantro: brightens and brings a hit of herbiness chop just before serving
• Lime wedges: for extra zing at the table

Instructions

Prepare the Fish:

Pat the fish fillets dry thoroughly using a paper towel for the best browning and texture then season with salt and pepper and set aside so the flavors soak in

Sauté the Aromatics:

Pour the olive oil into a large heavy pot and warm over medium heat then add the diced onions and cook gently for around three to four minutes until soft and turning translucent not brown Next introduce the minced garlic and finely chopped ginger followed immediately by the red curry paste Stir frequently and let them cook together about one minute Enjoy the fragrance as it lifts from the pot this step builds the soup’s backbone

Add the Liquid Ingredients:

Pour in the can of coconut milk and the chicken or vegetable broth Scrape the bottom of the pot to make sure nothing sticks Bring the whole mixture to a gentle simmer and allow the flavors to meld

Simmer the Fish:

Lay the seasoned fish fillets gently into the simmering broth Space the pieces so they do not crowd one area Cover partially and let them poach for eight to ten minutes Spoon some broth over the fillets occasionally The fish is ready when it flakes at the touch of a fork

Finish and Season the Soup:

Add the fish sauce to the pot and then squeeze in the fresh lime juice Stir well and taste for seasoning If you want more tang add extra lime juice Adjust salt and pepper as needed

Serve and Garnish:

Divide the soup into bowls Use a ladle to catch both broth and generous chunks of fish Sprinkle with freshly chopped cilantro and offer lime wedges alongside Let everyone add more citrus as they like

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Coconut milk is my favorite part of this recipe I love the way its gentle sweetness mellows out the chili and tangy lime The aroma that fills the kitchen takes me right back to warm family evenings when we would sit together and linger over every last spoonful

Storage Tips

Keep any leftovers in an airtight container in your refrigerator for up to two days Warm slowly on the stovetop so the fish stays tender You can also freeze the soup for up to a month but I suggest adding fresh cilantro after reheating for the best taste

Ingredient Substitutions

If you cannot find fresh white fish frozen works just thaw overnight Swap in shrimp or even tofu for a pescatarian or vegetarian version Vegetable broth is a fine stand in for chicken broth and if you avoid fish sauce add a splash of soy sauce and a dash of extra lime

Serving Suggestions

This soup shines with steamed jasmine rice or a handful of crispy rice noodles for crunch Sometimes I serve it in mugs for easy sipping on chilly evenings Top each bowl with more herbs like Thai basil or a few rings of fresh chili

Cultural and Historical Inspiration

Coconut and fish soups like this are popular throughout Southeast Asia with each region adding its own twist Whether inspired by Thai tom kha or coastal Vietnamese stews these flavors always speak of comfort and warmth The method is pared down here for weeknight simplicity but the soul remains

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This coconut lime fish soup is quick to make and full of fresh flavor. Every spoonful feels like a bright and creamy comfort meal you will want to make again and again.

Frequently Asked Questions

→ What type of fish works best?

Firm white fish like cod, halibut, or tilapia hold their shape well and contribute a mild, delicate flavor.

→ Can the soup be made dairy-free?

Yes, the base uses coconut milk rather than dairy, so it's naturally suitable for dairy-free diets.

→ Is this soup spicy?

The red curry paste adds gentle warmth; you can adjust the quantity for more or less heat as desired.

→ What garnishes pair well?

Fresh cilantro and lime wedges add brightness and aroma, enhancing both the flavor and appearance.

→ Can I substitute the broth?

Chicken or vegetable broth both work well, depending on your preference or dietary needs.