Fresh Coconut Lime Fish Soup Recipe: Zesty Island Comfort

Tucked away in coastal kitchens, this coconut lime fish soup whispers tales of tropical adventures.

Waves of fresh flavors dance across your palate with each spoonful.

Ocean-caught seafood mingles with creamy coconut broth, creating a symphony of tangy and rich notes.

Zesty lime cuts through the gentle warmth, awakening sleepy taste buds.

Simple ingredients come together in a magical culinary embrace that feels both comforting and exotic.

Fragrant herbs scattered on top promise a journey of delightful sensations.

Ready to transport yourself to a beachside feast without leaving your kitchen?

Coconut Lime Fish Soup That’s Bright and Creamy

• Master this restaurant-quality dish with simple techniques that require minimal cooking skills, perfect for home chefs looking to impress.
• Combine lean protein from fish, antioxidant-rich vegetables, and immune-boosting herbs for a wholesome one-pot wonder that nourishes your body.
• Prepare this flavorful soup in under 30 minutes, making it an ideal solution for busy families craving a delicious and satisfying meal without spending hours in the kitchen.

What You’ll Need for Coconut Lime Fish Soup

• Vegetable Oil: Provides a neutral cooking base for sautéing aromatics, helps distribute heat evenly.
• Coconut Milk: Creamy foundation that adds rich, tropical flavor and smooth texture to the soup.
• Fish Stock: Delivers deep seafood flavor and enhances overall soup base.

• Onion, Garlic, Ginger, Red Chilies: Classic flavor base that builds depth and provides warm, spicy undertones.
• Fish Sauce: Adds umami and salty complexity, traditional in Southeast Asian cooking.
• Sugar: Balances the acidity and heat, rounds out the flavor profile.
• Salt, Pepper: Essential for seasoning and enhancing other ingredients.

• Red Bell Pepper, Cherry Tomatoes: Fresh vegetables that add color, texture, and slight sweetness.
• Lime Zest, Lime Juice: Bright, citrusy element that cuts through richness and adds freshness.
• Cilantro, Basil: Fragrant herbs that provide a burst of color and bright, herbal notes.

• White Fish: Delicate protein that absorbs soup flavors, should be fresh and flaky.
• Lime Wedges: Optional garnish for extra citrus punch and personalized seasoning.

How to Cook Coconut Lime Fish Soup Step by Step

Step 1: Awaken The Aromatics

Heat oil in a large pot over medium flame. Toss in chopped onions and let them dance until they turn soft and translucent. Add minced garlic, ginger, and sliced red chilies. Let them sizzle and release their magical fragrance for a couple minutes.

Step 2: Create A Dreamy Liquid Foundation

• Coconut milk
• Fish stock

Stir gently to marry the liquids. Splash in fish sauce, sprinkle lime zest, squeeze fresh lime juice, and add a touch of sugar. Bring the mixture to a gentle, bubbling simmer.

Step 3: Welcome Vibrant Vegetables

• Sliced red bell peppers
• Halved cherry tomatoes

Let them swim and soften for several minutes while maintaining their bright colors and crisp texture.

Step 4: Embrace The Seafood

Carefully slide fish pieces into the soup. Allow them to cook tenderly, transforming from raw to perfectly flaky. Watch closely to prevent overcooking.

Step 5: Fine-Tune The Flavors

Taste and adjust seasonings. Add pinches of salt, dashes of pepper, or extra lime juice to elevate the soup’s personality.

Step 6: Serve With Flair

Ladle soup into waiting bowls. Shower with fresh cilantro and basil. Place lime wedges alongside for diners to squeeze at will.

Tips for Balancing Creaminess and Citrus

• Choose Fresh Fish: Select firm white fish like cod, halibut, or snapper that holds its shape well during cooking and absorbs the soup's delicate flavors without falling apart.
• Prevent Fish Overcooking: Remove fish from heat the moment it turns opaque and flakes easily to maintain tender, succulent texture and avoid dry, rubbery consistency.
• Boost Flavor Depth: Toast whole spices like cumin or coriander seeds before adding to the soup base to release their essential oils and create a more complex, aromatic profile.
• Balance Spice Levels: Adjust chili quantity based on personal heat tolerance- remove seeds for milder version or add extra red chilies for more intense spiciness.
• Enhance Soup Texture: Use coconut milk at room temperature to prevent curdling and ensure a smooth, creamy consistency throughout the soup's preparation.

Best Way to Store and Reheat Coconut Lime Fish Soup

• Store leftover soup in an airtight container for up to 2-3 days in the refrigerator. Ensure the container is sealed tightly to maintain freshness and prevent flavor absorption from other foods.
• Warm the soup on the stovetop over medium-low heat, stirring occasionally. Add a splash of fish stock or water to restore the original consistency and prevent the fish from becoming tough or dry.
• Do not freeze this soup, as the delicate fish and fresh herbs will lose texture and flavor when thawed. The coconut milk may also separate during the freezing process.
• For optimal taste and texture, enjoy the coconut lime fish soup immediately after cooking. Leftovers can be delicious but won't have the same vibrant, fresh qualities as the original preparation.

What Complements the Flavors of Coconut Lime Fish Soup

• Select a zesty sauvignon blanc or pinot grigio with bright citrus notes that complement the soup's lime and coconut flavors, cutting through the richness of the coconut milk.
• Prepare jasmine or basmati rice cooked with coconut milk and a touch of salt, creating a perfect starchy companion that echoes the soup's tropical undertones and absorbs the delicious broth.
• Craft a light salad using mixed greens, mint, cilantro, and thin cucumber slices dressed with a light lime vinaigrette to provide a refreshing counterpoint to the warm, spicy soup.
• Add Indonesian-style or Vietnamese prawn crackers on the side for a crunchy texture that contrasts with the soup's soft, delicate fish and provides an extra layer of seafood flavor.

Tropical and Spicy Variations to Try

• Vegan Ocean Delight: Replace fish with firm tofu or tempeh, use vegetable stock instead of fish stock, and add extra mushrooms for umami depth.
• Low-Carb Lean Protein: Swap out bell peppers and tomatoes for zucchini noodles, use skinless white fish like cod or halibut for lower fat content.
• Spicy Southeast Asian Style: Increase red chilies, add lemongrass, include kaffir lime leaves, and use shrimp instead of white fish for more intense flavor profile.
• Gluten-Free Healing Bowl: Ensure fish sauce is gluten-free, use tamari instead of traditional soy sauce, and add extra ginger for immune-boosting properties.

Coconut Lime Fish Soup Recipe

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4.6 from 21 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Tropical paradise meets comfort in this coconut lime fish soup, where creamy coconut milk and zesty lime dance with delicate seafood. Warm spices and fresh herbs elevate each spoonful, inviting coastal flavors that will transport you to a serene island getaway.

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Ingredients

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Proteins:

• 1 pound (450g) white fish fillets (such as cod, snapper, or halibut), cut into bite-sized pieces

Vegetables and Aromatics:

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 12 red chilies, sliced (optional, for heat)

Liquids and Seasonings:

• 1 tablespoon vegetable oil
• 1 can (14 ounces/400 milliliters) coconut milk
• 2 cups (480 milliliters) fish stock or chicken broth
• 2 tablespoons fish sauce
• Zest and juice of 2 limes
• 1 teaspoon sugar
• Fresh cilantro and basil, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

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Instructions

1. Awaken the aromatics by heating vegetable oil in a spacious pot over medium flame, coaxing chopped onions into translucent softness within 3-4 minutes.
2. Introduce minced garlic, ginger, and sliced red chilies, allowing their vibrant essences to dance and release intoxicating fragrances for 2 minutes.
3. Stream coconut milk and fish stock into the pot, creating a luxurious liquid foundation infused with fish sauce, bright lime zest, tangy lime juice, and a whisper of sugar.
4. Encourage the mixture to reach a gentle, rolling simmer, welcoming sliced red bell peppers and halved cherry tomatoes to mingle and soften for 5-7 minutes.
5. Tenderly nestle fish pieces into the aromatic broth, allowing them to poach delicately until they transform into flaky, perfectly cooked morsels without losing their delicate texture.
6. Calibrate the soup’s flavor profile by tasting and adjusting with strategic pinches of salt, pepper, or an additional splash of lime juice to elevate the overall harmony.
7. Present the soup in inviting bowls, crowning each portion with a sprinkle of freshly chopped cilantro and basil, accompanied by vibrant lime wedges to personalize each serving.

Notes

• Choose firm white fish like cod, halibut, or snapper to maintain texture and prevent falling apart during cooking.
• Pat fish dry before adding to soup to ensure better searing and prevent watery consistency.
• Reduce cooking time for delicate fish to avoid overcooking, which can make it tough and rubbery.
• For a gluten-free version, confirm fish sauce is gluten-free or substitute with tamari sauce.
• Substitute coconut milk with light coconut milk for a lower-calorie option without compromising flavor.
• Boost protein by adding shrimp or scallops alongside fish for more variety and nutrition.
• Create a vegetarian alternative by replacing fish with extra-firm tofu or hearty mushrooms like oyster or king trumpet.
• Add depth to soup by including lemongrass or kaffir lime leaves during simmering for authentic Southeast Asian profile.
• Enhance spiciness with additional red chilies or a splash of sriracha for heat lovers.
• Prepare soup base ahead of time and add fresh fish just before serving to maintain optimal texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 250
• Sugar: 1g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 50mg