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Coconut Lime Fish Soup Recipe

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4.2 from 33 reviews

A vibrant and creamy Coconut Lime Fish Soup that combines the richness of coconut milk with zesty lime and warming red curry flavors, simmered with tender white fish fillets for a comforting and flavorful meal perfect for any occasion.

  • Total Time: 55 minutes
  • Yield: 3 servings

Ingredients

Soup Base

  • 2 tbsp avocado oil
  • 1/2 medium-sized yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (2-inch) nub ginger, thinly sliced or minced
  • 1 (14-oz) can full-fat coconut milk
  • 2 cups chicken broth
  • 1 to 2 tbsp red curry paste (to taste)
  • 2 tsp fish sauce
  • 1 lime, zested and juiced
  • 1 cup fresh tomatoes, chopped

Fish

  • 10 ounces white fish fillets (cod, halibut, or tilapia)

Seasonings and Garnishes

  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
  • Green onions, chopped, for garnish

Instructions

  1. Sauté Aromatics: Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat. Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 3 to 5 minutes.
  2. Add Garlic and Ginger: Stir in the minced garlic and thinly sliced or minced ginger. Continue sautéing for a few more minutes until they become fragrant and aromatic.
  3. Combine Liquids and Spices: Pour in the full-fat coconut milk, chicken broth, red curry paste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Stir well to combine all ingredients.
  4. Simmer the Soup: Cover the pot and bring the mixture to a full boil over medium heat. Once boiling, immediately reduce the heat to medium-low to maintain a gentle simmer. Let the soup cook uncovered for 30 minutes, allowing flavors to meld.
  5. Cook the Fish: Add the white fish fillets to the simmering soup. Continue cooking for an additional 10 minutes, or until the fish reaches an internal temperature of 145°F, indicating it is fully cooked. Use a thermometer to check the temperature for accuracy.
  6. Flake Fish and Serve: Use tongs to carefully transfer the fish fillets to a cutting board. Break the fish into smaller, bite-sized pieces with a fork, then return them to the soup. Stir gently to combine.
  7. Garnish and Enjoy: Serve the soup hot in bowls, garnished with fresh cilantro, chopped green onions, and lime wedges. Pair the soup with sides such as crusty bread and a fresh salad for a complete meal.

Notes

  • Adjust the amount of red curry paste to your preferred spice level.
  • Choose white fish fillets with firm texture like cod, halibut, or tilapia to prevent them from falling apart too much during cooking.
  • This soup can be made dairy-free and gluten-free.
  • For a vegetarian or vegan version, substitute fish broth with vegetable broth and omit the fish sauce and fish fillets.
  • Use a thermometer to ensure the fish cooks just right to avoid overcooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai-Inspired
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/coconut-lime-fish-soup-recipe/