Zesty Coconut Lime Fish Soup Recipe for Tropical Bliss

Tropical breezes and zesty flavors dance together in this incredible coconut lime fish soup that promises a culinary escape.

Ocean-fresh fish swirls through a creamy, aromatic broth bursting with bright citrus notes.

Fragrant herbs and spices layer complex dimensions into every spoonful.

Silky coconut milk creates a luxurious base that whispers of distant shores and warm evenings.

Each ingredient tells a story of vibrant coastal cuisine and fresh, balanced ingredients.

You’ll love how quickly this soup comes together, transforming simple components into a restaurant-worthy dish.

Prepare to sail into a world of delicious, refreshing comfort that will transport your taste buds to a beachside paradise.

Why Coconut Lime Fish Soup Feels Tropical

• Streamline Breakfast Prep: Combine all ingredients in one bowl and bake, eliminating multiple cooking steps for a hassle-free morning meal.
• Protein-Packed Powerhouse: Cottage cheese and eggs create a nutrient-dense dish that keeps you satisfied and energized throughout the day.
• Customize with Ease: Adapt the recipe by adding different vegetables, cheeses, or herbs to match your taste preferences and make it uniquely yours.
• Family-Friendly Favorite: A versatile dish that pleases both kids and adults, perfect for weekend brunches or quick weekday breakfasts.

Ingredients Needed for Lime Fish Soup

• White Fish: A delicate protein that absorbs the soup's vibrant flavors and provides a tender texture.
• Coconut Milk: Adds a rich, creamy base that creates a smooth and luxurious soup consistency.
• Fish Stock: Provides a deep, savory foundation that enhances the overall seafood flavor profile.

• Onion, Garlic, Ginger: A classic flavor trio that builds a robust and aromatic base for the soup.
• Red Chilies: Introduces a subtle heat and complexity to the soup's flavor.
• Lime Zest, Lime Juice: Brings a bright, citrusy freshness that balances the rich coconut milk.
• Fish Sauce, Soy Sauce: Adds depth and umami character to the soup.
• Sugar: Helps to balance and round out the overall flavor profile.

• Cherry Tomatoes, Red Bell Pepper: Provide color, texture, and a light sweetness to the soup.
• Cilantro: A fresh herb that adds a vibrant, herbal finish to the dish.
• Lime Wedges: Offers an optional extra citrus boost for serving.

• Vegetable Oil: Used for sautéing the aromatics and creating the initial flavor base.
• Salt, Pepper: Allows for final seasoning adjustment to personal taste.

Steps for Making Coconut Lime Fish Soup

Step 1: Warm Up the Pot

Heat vegetable oil in a large pot over medium heat. The oil will help create a flavorful base for your soup.

Step 2: Awaken the Aromatics

• Chopped onion
• Minced garlic
• Grated ginger
• Sliced red chilies

Saute everything together for about 2-3 minutes until the kitchen fills with an irresistible fragrance.

Step 3: Create the Liquid Gold

• Coconut milk
• Fish stock
• Fish sauce
• Soy sauce
• Lime zest
• Lime juice
• Sugar

Stir all ingredients together and bring the mixture to a gentle simmer.

Step 4: Welcome the Colorful Companions

• Halved cherry tomatoes
• Sliced red bell peppers

Let them dance in the soup for 5-6 minutes until they’re tender but still bright and beautiful.

Step 5: Introduce the Star of the Show

Carefully add white fish pieces to the simmering soup.

Cook for 5-7 minutes, watching the fish transform into delicate, flaky morsels.

Step 6: Perfect the Flavor Symphony

Taste the soup and fine-tune the seasoning.

Add extra lime juice, salt, or pepper to make it sing with flavor.

Step 7: Present with Flair

Ladle the soup into bowls.

Sprinkle freshly chopped cilantro on top and serve with lime wedges for a zesty finish.

Tips Before Cooking Fish Soup at Home

• Pat the white fish dry with paper towels before adding to the soup to remove excess moisture and reduce any unwanted fishy taste.
• Toast the ginger and garlic in oil for an extra minute to release their aromatic oils and intensify the soup's flavor profile.
• Remove seeds from red chilies to reduce heat or add more for a spicier kick, allowing customization to personal heat preferences.
• Avoid stirring the fish vigorously when cooking to keep the pieces intact and prevent breaking during the simmering process.
• Add fresh herbs like Thai basil or mint just before serving to introduce a bright, zesty element to the coconut lime fish soup.

Swaps for Coconut Lime Fish Soup Fans

• Spicy Coconut Shrimp Soup: Replace white fish with large shrimp, add extra red chilies for more heat, and use seafood stock instead of fish stock.
• Vegetarian Coconut Lime Soup: Swap fish with firm tofu cubes, use vegetable broth, and add mushrooms for extra umami flavor.
• Low-Carb Asian Soup: Reduce tomatoes and bell peppers, increase protein content by adding more fish or shrimp, and use cauliflower florets as a low-carb vegetable option.
• Tropical Coconut Fish Soup: Include diced mango or pineapple chunks for sweetness, use coconut water alongside coconut milk, and sprinkle toasted coconut flakes as a garnish.

What Tastes Good With Lime Fish Soup

• Tropical Wine Pairing: Select a crisp, unoaked Sauvignon Blanc with bright citrus notes that complement the soup's lime and coconut flavors, enhancing the delicate white fish and providing a refreshing counterpoint.
• Craft Cocktail Companion: Mix a zesty Coconut Mojito using white rum, fresh lime juice, coconut water, mint leaves, and a splash of soda water to mirror the soup's tropical and tangy profile while adding a playful alcoholic twist.
• Herbal Beverage Boost: Brew a chilled lemongrass and ginger iced tea that echoes the soup's aromatic ingredients, offering a non-alcoholic option with complementary herbal undertones and a cooling sensation.

Keeping Fish Soup Fresh for Leftovers

• Store leftovers in an airtight container for up to 2-3 days. Keep the soup and fish separate from garnishes to maintain texture and freshness.
• Pour cooled soup into freezer-safe containers, leaving space for expansion. Freeze for maximum 1 month. Avoid freezing with fresh cilantro or lime wedges.
• Warm soup gently over medium-low heat, stirring occasionally. Add a splash of fish stock or water to prevent drying. Heat until thoroughly warmed but don't boil to prevent fish from becoming tough.
• Transfer portion to microwave-safe dish. Heat in 30-second intervals, stirring between each interval. Check temperature and ensure fish is heated evenly without overcooking.

FAQs

• What type of fish works best for this soup?

White, mild fish like cod, halibut, or tilapia are perfect. They absorb the coconut and lime flavors beautifully and cook quickly without falling apart.

• Can I make this soup spicy?

Yes, add more red chilies or include some fresh jalapeño slices. Adjust the heat level to your preference by controlling the amount of spicy peppers.

• Is this soup healthy?

Absolutely! It’s protein-packed from the fish, loaded with vegetables, and uses coconut milk for a nutritious base. The soup is low-carb and provides essential omega-3 fatty acids from the fish.

• How can I make this soup gluten-free?

Use gluten-free soy sauce or tamari instead of regular soy sauce. Ensure all other ingredients like fish stock are also gluten-free certified.

Coconut Lime Fish Soup Recipe

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4.8 from 12 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Sumptuous coconut lime fish soup combines zesty tropical flavors with delicate seafood. Caribbean-inspired broth promises a refreshing culinary escape that will transport you to coastal paradise.

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Ingredients

Scale 1x2x3x

Main Protein:

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

Aromatics and Vegetables:

• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1–2 red chilies, sliced (optional, for heat)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced

Liquids and Seasonings:

• 1 can (14 ounces) coconut milk
• 4 cups fish stock or chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime zest
• Juice of 2 limes
• 2 teaspoons sugar
• 1 tablespoon vegetable oil
• Salt and black pepper, to taste

Garnish:

• 1/2 cup fresh cilantro, chopped
• Lime wedges

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Instructions

1. Initiate the flavor foundation by warming vegetable oil in a spacious pot over medium heat, transforming chopped onions into a translucent, tender base within 3-4 minutes.
2. Introduce aromatic companions – minced garlic, grated ginger, and fiery red chilies – allowing their essence to permeate the oil for approximately 2 minutes until intensely fragrant.
3. Create the liquid canvas by pouring coconut milk and fish stock, incorporating fish sauce, soy sauce, vibrant lime zest, tangy lime juice, and a touch of sweetness from sugar, then elevate to a gentle simmer.
4. Enrich the broth with halved cherry tomatoes and sliced red bell peppers, allowing them to dance and soften for 5-7 minutes while maintaining their colorful vitality.
5. Delicately nestle white fish pieces into the simmering liquid, cooking for 5-7 minutes until proteins transform and easily separate with minimal fork pressure.
6. Calibrate the soup’s flavor profile by tasting and adjusting with additional lime juice, salt, or pepper to achieve perfect balance.
7. Present the aromatic creation by ladling into serving bowls, crowning with freshly chopped cilantro and accompanying with zesty lime wedges for a citrusy finale.

Notes

• Choose mild white fish like cod, halibut, or snapper for tender, flaky results that won’t overpower the delicate broth.
• Adjust spice levels by reducing or removing red chilies for a milder version, perfect for sensitive palates.
• Swap fish stock with vegetable broth to create a vegetarian-friendly alternative that maintains rich, complex flavors.
• Keep fish cooking time precise to prevent tough, rubbery texture; aim for just 5-7 minutes until fish easily flakes with gentle fork pressure.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Caribbean

Nutrition

• Serving Size: 4
• Calories: 210 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 12 g
• Saturated Fat: 9 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 45 mg