Name: Coconut Lime Fish Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Thai
Ingredients: 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); 10 ounces white fish fillets (cod, halibut, or tilapia); Salt and pepper to taste; Fresh cilantro; Lime wedges; Green onions (chopped)

Imagine a bowl of creamy, tangy, and gently spicy soup that warms you from the inside out — that's exactly what this Coconut Lime Fish Soup Recipe delivers. The bright punch of lime combined with smooth coconut milk and delicate white fish makes each spoonful feel like a tropical escape.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Coconut Lime Fish Soup Recipe
Top Tip
How to Serve Coconut Lime Fish Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coconut Lime Fish Soup Recipe

Why You'll Love This Recipe

This Coconut Lime Fish Soup Recipe is one of those dishes I keep coming back to because it's both comforting and refreshing. The way the flavors balance makes it perfect for any season — whether you want something soothing on a chilly night or bright and light on a warmer day.

Vibrant Flavor Combination: The lime zest and juice cut through the rich coconut milk perfectly, creating a lively yet soothing broth.
Simple Ingredients, Big Impact: You don’t need a pantry full of exotic spices to create a restaurant-worthy soup at home.
Quick & Nourishing: Ready in under an hour, it’s a wholesome meal packed with protein and veggies.
Flexible & Customizable: You can easily tweak it with different fish or add extra veggies to suit your taste or what you have on hand.

Ingredients & Why They Work

What makes this soup sing is the way each ingredient brings its own magic. From creamy coconut milk building richness to fresh lime juice adding zing, every element has a role. When you shop, look for fresh fish and aromatic curry paste to keep the soup vibrant.

Flat lay of a small white ceramic bowl of creamy full-fat coconut milk, a medium whole yellow onion halved with fine chop visible, three whole garlic cloves, a small pile of thinly sliced fresh ginger, a small white ceramic bowl of vibrant red curry paste, a small white ceramic bowl of light amber fish sauce, one whole fresh lime with a half cut to show bright green flesh and zest, a small white ceramic bowl filled with chopped ripe red tomatoes, three fresh white fish fillets with natural texture and slight translucence, a few sprigs of fresh cilantro, several lime wedges, a small pile of chopped green onions, and a small white ceramic bowl filled with golden avocado oil, all arranged symmetrically with realistic proportions and bright natural colors, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado oil: A neutral yet slightly buttery oil that withstands sautéing without overpowering flavors.
Yellow onion: Adds a subtle sweetness and depth once softened, forming the base of your broth.
Garlic: Infuses the soup with that classic aromatic kick.
Ginger: Fresh ginger warms the palate and adds a delicate spice that complements the fish beautifully.
Full-fat coconut milk: Creates the creamy, silky texture that’s key to this Thai-inspired soup.
Chicken broth: Lightens and enriches the soup base so it’s flavorful but not too heavy.
Red curry paste: Adjust to taste for your preferred heat level — this packs a delicious punch and layers of flavor.
Fish sauce: A little goes a long way adding umami depth without being fishy.
Lime zest and juice: Brings bright acidity and freshness that wakes up the entire dish.
Fresh tomatoes: Adds a subtle tang and soft texture that balances the creaminess.
White fish fillets: Cod, halibut, or tilapia work wonderfully, gently absorbing the soup’s flavors while staying tender.
Salt and pepper: To taste, enhancing the natural flavors.
Fresh cilantro, lime wedges, green onions: Essential garnishes that add fresh bursts and color to the final presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this soup my own depending on cravings or seasonal goodies. It’s super forgiving if you want to swap the fish or add a few more veggies — don’t be shy! Playing around with it has helped me find my perfect balance of flavors.

Variation: Sometimes I add sliced bell peppers and baby spinach towards the end for extra color and nutrients — it turns the soup into an even heartier meal.
Swap the fish: Tried it with shrimp? It’s amazing and cooks even faster, just add them in the last few minutes.
Heat it up: If you like more spice, mix in extra red curry paste or a pinch of chili flakes.
Make it vegan: Substitute vegetable broth and tofu chunks or mushrooms for the fish — trust me, it’s still super flavorful.

Step-by-Step: How I Make Coconut Lime Fish Soup Recipe

A white bowl filled with a creamy orange soup layered with white fish pieces scattered throughout. On top, there are two bright red chili slices with seeds visible, fresh green cilantro leaves on one side, and small green chili rings mixed in. Floating in the soup are chunks of red tomato and thin lime wedges around the edges. The bowl is placed on a white marbled surface with part of another bowl visible at the corner, garnished similarly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the aromatics until fragrant

Start by heating your avocado oil in a sturdy pot over medium heat. Once shimmering, toss in the finely chopped yellow onion and sauté gently until it’s soft and translucent—around 3 to 5 minutes. This step builds the flavor foundation, so don’t rush. Then add the minced garlic and ginger, stirring for another couple of minutes until you can smell those lovely aromas wafting through the kitchen. Taking this slow and steady really makes a difference.

Step 2: Build the creamy, flavorful broth

Pour in the entire can of full-fat coconut milk, followed by 2 cups of chicken broth. Add the red curry paste, fish sauce, lime zest and juice, plus the fresh chopped tomatoes. Give everything a good stir so the flavors start mingling. Then cover the pot and bring the soup up to a rolling boil – that’s important for melding the ingredients. Once boiling, reduce the heat to a gentle simmer and let it cook for 30 minutes. This slow simmer deepens the soup’s richness and gives everything time to marry beautifully.

Step 3: Cook the fish to tender perfection

After the broth has simmered, gently add your white fish fillets into the pot. Keep the heat at a low simmer and cook the fish for about 10 minutes, or until it reaches an internal temperature of 145°F. Using a kitchen thermometer here really ensures your fish is perfectly cooked – flaky but still moist. Then carefully transfer the fish to a cutting board, break it into bite-size pieces with a fork, and return it to the soup. Give it a good stir to distribute those tender morsels evenly.

Step 4: Serve with fresh garnishes and enjoy!

Ladle your Coconut Lime Fish Soup into bowls and finish with chopped fresh cilantro, sliced green onions, and lime wedges on the side. These bright garnishes add that final pop of freshness and a personalized touch. Trust me, a squeeze of extra lime right before eating makes it even better.

Top Tip

Over the years, I’ve learned there are a few little tricks that really help this Coconut Lime Fish Soup Recipe shine. These tips come straight from my kitchen experiments and kitchen mishaps — and I promise they can save you time and enhance flavor.

Use fresh lime zest and juice: It makes such a difference to the brightness compared to bottled lime juice alone.
Don’t rush the simmer: Letting the broth develop over 30 minutes brings out deep, rounded flavors you can’t get otherwise.
Check fish temperature: Cooking fish just right prevents it from drying out; a quick thermometer check is worth it.
Customize heat carefully: Start with less curry paste if you’re unsure — you can always add more, but removing spice is harder!

How to Serve Coconut Lime Fish Soup Recipe

coconut lime fish soup - Serving Suggestion

Garnishes

I always keep chopped cilantro, green onions, and lime wedges on hand when serving this soup. They add fresh herbaceous notes and zesty brightness that cut through the rich coconut base perfectly. Sometimes, I toss on a few thinly sliced red chilies for extra heat when friends join.

Side Dishes

This soup pairs beautifully with warm crusty bread for dipping, or a simple green salad dressed in citrus vinaigrette to keep things light and fresh. On colder days, I like serving it alongside jasmine rice or rice noodles to make it extra comforting.

Creative Ways to Present

For a special dinner, I serve the soup in individual coconut bowls or rounded white ceramic dishes, garnished with edible flowers and extra lime zest. It turns this humble soup into a dinner party star that guests always ask about.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Make sure to separate the fish if possible and add it back when reheating to avoid overcooking. This keeps the soup tasting fresh and the fish tender.

Freezing

Freezing this soup is doable but I recommend freezing the broth and solids separately from the fish. Fish tends to become a bit mealy when frozen, so fresh additions upon reheating yield the best texture.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally. Add fish pieces towards the end, warming just until heated through. This prevents the fish from breaking down or becoming rubbery.

Frequently Asked Questions:

Can I use other types of fish for this soup?

Absolutely! White, flaky fish like cod, halibut, or tilapia work best because they absorb the flavors nicely without overpowering the broth. You can also try firm fish like snapper or even shrimp for a twist.

How spicy is this Coconut Lime Fish Soup Recipe?

The spice level depends on how much red curry paste you add. I recommend starting with one tablespoon, then tasting and adding more if you like it hotter. This recipe is mild to moderate, with warmth rather than outright heat.

Can I make this soup vegetarian or vegan?

Yes! Simply substitute vegetable broth for chicken broth, and swap the fish for tofu chunks or hearty mushrooms. The coconut milk and lime flavors still shine through, making it just as delicious and satisfying.

What sides go well with Coconut Lime Fish Soup?

Fresh, crisp sides like a green salad or cucumber salad work great to complement the richness. Steamed jasmine rice or crusty bread also make it a filling main dish. For something lighter, rice noodles stirred right into the soup are excellent too.

Final Thoughts

This Coconut Lime Fish Soup Recipe is one of those dishes that quickly became a favorite in my home because it combines comfort, freshness, and a bit of exotic flair all in one bowl. I genuinely hope you enjoy making it as much as I enjoy sharing it with you. So grab your ingredients, follow these steps, and dive into a bowl of Thai-inspired deliciousness that fits right into your busy life — you won’t regret it!