Creamy Coconut Lime Fish Soup (Print Version)

Silky coconut milk soup with tender fish and zesty lime

# What You Need:

→ Fish & Protein

01 - 1.1 lbs white fish fillets (such as cod, halibut, or tilapia), cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 2 small carrots, thinly sliced
07 - 2 stalks celery, sliced
08 - 2 green onions, sliced (for garnish)

→ Liquids

09 - 1 can (13.5 oz) coconut milk (full-fat)
10 - 3 cups fish stock or vegetable stock
11 - Juice and zest of 2 limes

→ Spice & Seasoning

12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce (use gluten-free if needed)
14 - 1 teaspoon sugar
15 - 1 teaspoon salt (or to taste)
16 - 1/2 teaspoon freshly ground black pepper
17 - 1 small red chili, finely sliced (optional, for heat)
18 - Fresh cilantro leaves, chopped (for garnish)

# Directions:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté onion until translucent, about 3 minutes.
02 - Add garlic, ginger, celery, carrots, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Pour in the fish stock and bring to a gentle simmer.
04 - Add coconut milk, fish sauce, soy sauce, sugar, salt, pepper, and chili (if using). Stir well to combine.
05 - Gently add the fish pieces. Simmer for 7-8 minutes, until the fish is opaque and cooked through.
06 - Stir in lime juice and zest. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls. Garnish with green onions and fresh cilantro.

# Expert Tips:

01 -
  • Ready in under 40 minutes but tastes like it simmered all day
  • The coconut lime combo creates the most dreamy velvety broth
  • One pot, minimal cleanup, maximum comfort
02 -
  • Never boil the soup vigorously once the fish is added, gentle simmering keeps the fish tender instead of tough
  • Add lime juice at the very end, high heat can make it taste strangely bitter and dull
03 -
  • Cut your fish into similar sized pieces so they cook evenly, nothing worse than some chunks overcooked while others are still raw
  • Room temperature fish goes into the broth more smoothly than cold straight from the fridge

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