Coconut Lime Fish Soup
A creamy, zesty coconut broth filled with tender fish, lime, and herbs — this tropical-inspired soup is light, flavorful, and ready in just 30 minutes. Every spoonful tastes like sunshine in a bowl!
Ingredients
- For the Soup Base:
- 1 tbsp coconut oil or olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 small red chili or ½ tsp red pepper flakes adjust to taste
- 3 cups fish or vegetable broth
- 1 can 13.5 oz full-fat coconut milk
- Juice and zest of 2 limes
- 2 tbsp fish sauce or soy sauce for a milder version
- 1 tsp sugar or honey
- For the Fish & Veggies:
- 1 lb white fish fillets cod, tilapia, or halibut, cut into chunks
- 1 cup cherry tomatoes halved
- 1 cup baby spinach or bok choy
- Fresh cilantro or Thai basil chopped (for garnish)
- Optional Add-Ins & Substitutes:
- Low-Carb: Skip sugar serve with zoodles or cauliflower rice.
- Vegan: Use tofu or mushrooms + soy sauce instead of fish sauce.
- More Protein: Add shrimp or scallops.
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and sauté until soft and translucent (3–4 mins).
- Stir in garlic, ginger, and chili; cook 1 more minute until fragrant.
- Pour in fish or vegetable broth and bring to a gentle simmer.
- Add coconut milk, lime juice, lime zest, fish sauce, and sugar/honey. Simmer for 5 mins to blend flavors.
- Gently add fish chunks; cook for 6–8 mins until opaque and flaky.
- Stir in cherry tomatoes and spinach/bok choy. Simmer 2–3 mins until softened.
- Taste and adjust seasoning — more lime for brightness, fish sauce for salt, or chili for heat.
- Ladle into bowls and garnish with fresh cilantro or Thai basil. Serve hot with lime wedges.
Notes
Use fresh lime juice for the best bright flavor.
Don’t overcook fish — it should flake easily but stay moist.
Use full-fat coconut milk for creaminess.
Taste and balance the lime, chili, and fish sauce as you go.