Name: Coconut Lime Fish Soup
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Ingredients: 500g firm white fish (tilapia, cod, or halibut), cut into bite-sized cubes; 3 tablespoons thick yogurt; 1 tablespoon lemon juice; 1 tablespoon ginger-garlic paste; 1 teaspoon red chili powder; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 tablespoon vegetable oil; 1/2 teaspoon salt (adjust to taste); Fresh coriander leaves, for garnish; Lemon wedges, for serving

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I stir together fish fillets, coconut milk, zesty lime, and fragrant aromatics to create a vibrant, comforting soup that feels both light and indulgent in every spoonful.

Coconut Lime Fish Soup

Why I’ll Love This Recipe

I adore how quickly this soup comes together—just a handful of wholesome ingredients, one pot, and under 40 minutes from start to finish. The tang of lime balances the richness of coconut milk beautifully, and tender fish pieces make it feel cozy yet refreshingly bright—perfect for any season.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

White fish fillets (e.g., cod, halibut, or tilapia), cut into bite-sized pieces
Olive oil
Onion, finely chopped
Garlic, minced
Fresh ginger, grated
Coconut milk (canned)
Fish or vegetable broth/stock
Fish sauce
Lime zest and lime juice
Cherry tomatoes, halved
Fresh cilantro (for garnish)
Optional: Thai bird chilies or red chili for a touch of heat

directions

I heat olive oil in a large pot over medium heat and sauté the onion until softened, then add garlic and ginger until fragrant.
I pour in coconut milk and broth, stirring in fish sauce, lime zest, lime juice, and sugar if I want a hint of sweetness.
I bring the soup gently to a simmer, then add the cherry tomatoes and cook for a few minutes to build flavor.
I carefully add the fish pieces and simmer just until they’re opaque and cooked through, about 5–7 minutes.
I adjust the seasoning with salt and extra lime juice if needed, then ladle into bowls and garnish with fresh cilantro and lime wedges.

Servings and timing

I typically get about 4 servings from this recipe. It takes around 10 minutes for active prep and about 20–25 minutes to cook—so it’s ready in roughly 35 minutes total.

Variations

I sometimes boost the spice with sliced bird chilies or a dash of red curry paste. I also enjoy adding seasonal vegetables like bell peppers or leafy greens for extra texture and nutrition.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. When reheating, I warm it gently over low heat and refresh it with a squeeze of lime and a sprinkle of fresh cilantro to revive the flavors.

FAQs

What kind of fish works best?

I use firm white fish like cod, halibut, or tilapia—they hold together well in the soup without falling apart.

Can I make this soup ahead of time?

Yes—I prepare the broth and aromatics ahead, then add the fish just before serving to prevent overcooking.

How do I control the spice level?

I vary the heat by adjusting the amount of fresh chilies or omit them entirely—it’s easy to tailor to taste.

Can I substitute coconut milk with something else?

I don’t recommend skipping it—it gives the soup its creamy richness and tropical character. For a lighter version, I might use part light coconut milk or add more broth.

What should I serve with it?

I love serving it with jasmine rice or crusty bread to soak up the broth. Extra lime wedges and fresh herbs always elevate the experience.

Conclusion

I absolutely adore this Coconut Lime Fish Soup for its elegant balance of creamy coconut, citrus brightness, and tender fish—all without fuss or long cooking time. Whether I need a comforting dinner or a flavorful starter, this recipe always hits the spot.