Coconut Lime Fish Soup brings together the creamy richness of coconut milk with the bright, zesty punch of fresh lime to create a soul-warming bowl that transports you straight to tropical paradise. This aromatic soup combines tender flakes of white fish with fragrant herbs and spices, all swimming in a luxurious broth that perfectly balances creamy and tangy flavors. What makes this soup truly exceptional is how the coconut milk provides a velvety base that mellows the acidity of the lime while allowing the delicate fish to shine through without being overpowered. The addition of fresh vegetables and aromatic seasonings creates layers of flavor and texture that make each spoonful a delightful experience. Whether you’re seeking comfort on a chilly evening or craving something light yet satisfying, this Coconut Lime Fish Soup delivers restaurant-quality taste with the warmth of homemade cooking. The soup comes together quickly but tastes like it’s been simmering for hours, making it perfect for both weeknight dinners and special occasions.
Serving Quantity: Serves 4-6 people as a main course
Ingredients
For the soup base:
- 1 pound white fish fillets (halibut, cod, or mahi-mahi), cut into bite-sized pieces
- 2 cans (14 ounces each) full-fat coconut milk
- 2 cups fish stock or vegetable broth
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves (or zest of 1 lime)
For the aromatics and vegetables:
- 2 tablespoons coconut oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 inches fresh ginger, minced
- 2 Thai chilies or 1 jalapeño, sliced thin
- 8 ounces mushrooms, sliced
- 1 red bell pepper, cut into strips
- 1 cup cherry tomatoes, halved
For garnish and serving:
- Fresh cilantro leaves
- Thai basil leaves
- Lime wedges
- Sliced green onions
- Cooked jasmine rice (optional)
Equipment Needed
You’ll need a large soup pot or Dutch oven, a sharp knife for prep work, and a ladle for serving. Having a fine-mesh strainer can be helpful for removing the lemongrass pieces before serving, though it’s not essential.
Building the Flavor Base
Heat the coconut oil in a large soup pot over medium heat. Add the sliced onion and cook for 5-6 minutes until softened and lightly golden. The key here is to develop sweetness in the onions without browning them too deeply, as this forms the foundation of your soup’s flavor.
Add the minced garlic, ginger, and sliced chilies to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning. The aromatics should perfume your kitchen with their warm, spicy scent. This step is crucial for building the complex flavor profile that makes this soup so memorable.
Creating the Coconut Broth
Pour in one can of coconut milk, stirring to combine with the aromatics. Add the fish stock, lemongrass pieces, and kaffir lime leaves. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 10 minutes. This allows the lemongrass and lime leaves to infuse their citrusy essence throughout the broth.
Stir in the fish sauce and brown sugar, tasting and adjusting as needed. The fish sauce adds depth and umami, while the brown sugar balances the acidity that will come from the lime juice. The broth should taste rich and aromatic at this stage, with a good balance of savory and slightly sweet flavors.
Adding Vegetables and Fish
Add the sliced mushrooms and red bell pepper strips to the simmering broth. Cook for 5 minutes until the vegetables begin to soften but still retain some texture. The mushrooms will absorb the coconut flavors while adding their own earthy notes to the soup.
Add the cherry tomatoes and cook for another 2-3 minutes until they just begin to soften. Now add the remaining can of coconut milk, stirring gently to combine. The soup should have a creamy, pale appearance with beautiful flecks of vegetables throughout.
Cooking the Fish
Gently add the fish pieces to the soup, being careful not to stir too vigorously as this can break up the delicate fish. Let the soup simmer very gently for 4-5 minutes, just until the fish is cooked through and flakes easily. Overcooking will make the fish tough and rubbery, so watch carefully during this final stage.
The fish is done when it turns opaque and flakes easily when tested with a fork. Remove the pot from heat immediately once the fish is cooked to prevent it from becoming overdone.
Final Seasoning and Assembly
Remove the lemongrass pieces and lime leaves from the soup using a spoon or small strainer. Stir in the fresh lime juice, starting with 2 tablespoons and adding more to taste. The lime juice should brighten the entire soup without making it overly tart.
Taste the soup and adjust seasonings as needed. You might want more fish sauce for saltiness, more lime juice for brightness, or a pinch of sugar to balance the flavors. The soup should taste creamy, aromatic, and well-balanced with no single flavor overpowering the others.
Serving and Presentation
Ladle the soup into warmed bowls, making sure each serving gets a good portion of fish and vegetables. If serving with rice, place a small mound in each bowl before adding the soup, or serve the rice on the side.
Garnish generously with fresh cilantro leaves, Thai basil, and sliced green onions. Provide lime wedges on the side so diners can adjust the citrus level to their preference. The fresh herbs add color, aroma, and a bright contrast to the rich coconut broth.
Flavor Profile and Balance
This soup achieves its magic through the interplay of rich coconut milk, bright lime acidity, aromatic herbs, and tender fish. The lemongrass and lime leaves provide a distinctly Southeast Asian flavor profile, while the fish sauce adds umami depth that makes the soup incredibly satisfying.
The vegetables contribute different textures and flavors: mushrooms add earthiness, bell peppers provide sweetness and crunch, and tomatoes offer slight acidity that complements the lime. The result is a complex but harmonious bowl that feels both exotic and comforting.
Storage and Reheating
This soup is best enjoyed fresh, but leftovers can be refrigerated for up to 2 days. When reheating, do so gently over low heat to prevent the coconut milk from separating and the fish from overcooking further. You may need to add a splash of broth or water if the soup has thickened during storage.
Variations and Substitutions
Shrimp can be substituted for fish, added during the last 2-3 minutes of cooking. For a vegetarian version, use vegetable broth and add extra mushrooms or tofu. If you can’t find lemongrass or kaffir lime leaves, substitute with extra lime zest and a few strips of lime peel for similar citrusy notes.
Those who prefer less heat can reduce or omit the chilies, while spice lovers can add more or include a dash of sriracha when serving. The soup is also delicious with the addition of other vegetables like baby corn, snap peas, or bamboo shoots.
