Name: Coconut Lime Fish Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Global / Fusion
Ingredients: 1 lb white fish fillets (cod, tilapia, or similar); 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 bell pepper, diced; 1 can (14 oz) coconut milk; 2 cups fish or vegetable broth; Juice of 2 limes; 1 teaspoon lime zest; Salt and pepper to taste; Fresh cilantro, for garnish

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If you’re in the mood for something warm, creamy, and deeply satisfying—but still light and vibrant—this Coconut Lime Fish Soup hits the sweet spot. It’s the kind of recipe that feels nourishing and indulgent at the same time, with delicate white fish gently poached in a fragrant coconut-lime broth that’s both comforting and refreshing.

The ingredients are simple, the steps are straightforward, and the end result is a soup that’s bursting with layers of flavor: sweetness from the coconut milk, heat and depth from the aromatics, brightness from the lime, and freshness from cilantro. Whether you’re trying to eat more seafood or just want a cozy bowl of something tropical-inspired, this dish is a keeper.

Coconut Lime Fish Soup

Why You’ll Love This Recipe

This soup is more than just a quick weeknight dinner—it’s a little escape in a bowl. The creamy coconut base is silky and rich without being heavy, while the lime adds just the right amount of zing to cut through and keep things fresh. The fish cooks directly in the broth, making cleanup a breeze and ensuring that each piece is infused with flavor.

It’s a well-balanced meal that feels both light and hearty—ideal for rainy evenings, lazy Sundays, or even impressing guests with something that looks and tastes restaurant-worthy, but takes less than 30 minutes from start to finish.

Ingredients

tip: you can find a full list of ingredients and measurements in the recipe card below

1 lb white fish fillets (like cod or tilapia)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 bell pepper, diced
1 can (14 oz) coconut milk
2 cups fish or vegetable broth
Juice of 2 limes
1 teaspoon lime zest
Salt and pepper, to taste
Fresh cilantro, for garnish

Instructions

Prep first: Chop your vegetables, mince the garlic and ginger, juice and zest the limes, and cut the fish into bite-sized chunks. It makes cooking smoother and quicker.
Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent.
Add garlic and ginger: Stir in the minced garlic and ginger and cook for another minute, just until fragrant.
Add bell pepper: Toss in the diced bell pepper and cook for 3–4 minutes, letting it soften and release its sweetness.
Pour in the liquids: Add the coconut milk and broth, stirring well to combine everything into a creamy base. Bring to a gentle simmer.
Add fish and lime: Gently add the fish pieces to the pot. Pour in the lime juice and sprinkle in the lime zest. Let it all simmer for about 10 minutes, or until the fish is opaque and flakes easily.
Final season and serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and top with fresh cilantro just before serving.

Variations

Spicy twist: Add sliced red chili or a spoonful of chili paste for a heat boost.
Extra veggies: Throw in spinach, zucchini, or mushrooms for added texture and nutrition.
Thai-inspired: Add a splash of fish sauce or a stalk of lemongrass for more complexity.
Creamier: Stir in a bit more coconut milk at the end if you want it extra rich.

Heating & Storage

To store: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days.

To reheat: Warm gently on the stove over low heat. Avoid boiling the soup once the fish is cooked, as it can break apart.

To freeze: This soup freezes fairly well, but the texture of the fish may change slightly upon thawing. Freeze in portions and thaw in the fridge overnight before reheating.

Frequently Asked Questions

What type of fish works best for this soup?

Mild, flaky white fish like cod, tilapia, haddock, or halibut are ideal. Just avoid fish that are too oily or strong-flavored.

Can I use frozen fish?

Yes! Just thaw it completely and pat dry before adding it to the soup.

Is this dish spicy?

Not unless you add heat. The base recipe is very mild and family-friendly.

Can I substitute the coconut milk?

Coconut milk is key to the flavor and texture, but you could try cashew cream or a dairy-free milk for a lighter twist. It won’t be quite as rich though.

What can I serve with this?

It’s great on its own or with a side of rice, crusty bread, or even a light salad.

Does it reheat well?

Yes, just be careful not to overcook the fish when reheating. Gentle warming is best.

Can I make it ahead of time?

Yes, you can make the broth and vegetables in advance. Add the fish and lime juice just before serving for best texture and flavor.

What’s the best broth to use?

Either fish broth or a high-quality vegetable broth will work. Fish broth adds more depth, but veg broth makes it lighter.

Can I make this soup in a slow cooker?

It’s not ideal for this recipe since the fish cooks so quickly. The stovetop gives better control.

Can I add noodles?

Absolutely! Rice noodles or soba noodles would work well for a heartier meal.