I’m a fan of Coconut Fish Recipes, and this Coconut Lime Fish Soup pairs silky coconut milk with bright lime and tender fish in a surprisingly vibrant combination that I’m excited to share.

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I make this Coconut Lime Fish Soup when I need a quick trip to the tropics. Creamy full fat coconut milk and flaky firm white fish come together in a bowl that somehow tastes brighter and more daring than it looks.

It surprises you, keeps you guessing, and doesn’t pretend to be fancy. I call it one of my favorite Coconut Fish Recipes and it belongs in the small list of Fish Soups I turn to when dinner needs to be interesting not boring.

Every spoonful hits in a way that makes you wonder how something so simple can feel like a mini vacation.

Ingredients

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Coconut milk: Rich, creamy, adds healthy fats and sweet tropical flavor, makes the soup silky.
Firm white fish: Lean protein, flaky texture, soaks up broth flavors without falling apart.
Lime: Bright acidic punch, balances richness, adds fresh tang and a little citrus zip.
Lemongrass: Citrusy, floral stalk that perfumes the broth, subtle grassy note, removes heaviness.
Fish sauce: Umami salty depth, tiny bit goes a long way, not just for salt.
Thai chiles: Heat and aromatic kick, use sparingly if you’re not daring, adds brightness.
Cilantro: Fresh herb finish, leafy lift and slight citrus note, but some people hate it.

Ingredient Quantities

1 lb (450 g) firm white fish (cod, halibut, or tilapia)

1 can (13.5 oz / 400 ml) full fat coconut milk, trust me use the good stuff

3 cups (720 ml) fish stock or low sodium chicken stock

1 tbsp coconut oil or neutral vegetable oil

1 small yellow onion or 2 shallots

2 garlic cloves

1 tbsp fresh ginger

1 stalk lemongrass (optional)

1 to 2 Thai chiles or 1 jalapeño (adjust if you like it spicy)

1 red bell pepper

1 cup cherry tomatoes or 1 cup diced tomatoes

2 tbsp fish sauce

1 tbsp brown sugar or palm sugar

2 limes (juice and zest)

3 green onions / scallions

1 cup mushrooms (shiitake, cremini, or button), optional

1/4 cup fresh cilantro leaves

Salt

Freshly ground black pepper

Lime wedges for serving

How to Make this

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1. Pat the fish dry and cut into 1 inch chunks, season lightly with salt and pepper. Peel and chop the onion or shallots, mince the garlic, grate the ginger, slice the chile or jalapeño, core and slice the red bell pepper, halve the cherry tomatoes, slice mushrooms if using, chop green onions and cilantro, zest and juice the limes. For lemongrass smash the stalk with the flat of a knife and bruise it so it releases flavor.

2. Heat the coconut oil in a large pot over medium heat. Add the onion or shallots and cook until they are soft and just turning translucent.

3. Add the garlic, grated ginger, bruised lemongrass and sliced chiles and cook for about 30 seconds until fragrant, do not let the garlic burn.

4. Toss in the red bell pepper and mushrooms and cook 2 to 3 minutes until they soften but still have some bite.

5. Pour in the fish stock and bring to a gentle simmer, scraping the bottom of the pot to lift any browned bits. Then stir in the coconut milk, lower the heat so it barely simmers, and keep it from boiling. Use a good coconut milk, trust me it matters.

6. Add the fish sauce, brown sugar and lime zest, then stir in the tomatoes. Let the broth simmer gently for 3 to 4 minutes so the flavors start to marry.

7. Gently add the fish chunks to the simmering soup, poach them for 3 to 5 minutes until they turn opaque and flake easily. Be careful not to over cook the fish, it should be tender.

8. Taste and adjust seasoning with salt, pepper, a little more fish sauce if it needs umami, or extra lime juice if it needs brightness. If the soup is too rich add a splash of stock or water.

9. Remove and discard the lemongrass stalks. Stir in most of the chopped green onions and cilantro right before serving so they stay fresh.

10. Serve hot with lime wedges on the side, extra cilantro and scallions on top, and steamed rice if you want a heartier meal. Quick tip: if you like more heat add extra sliced chiles or a pinch of chili flakes, and never boil the coconut milk or it can separate.

Equipment Needed

1. Large heavy bottomed pot or stockpot for simmering the soup
2. Cutting board big enough for fish and veggies
3. Sharp chef’s knife for chopping fish onion peppers and herbs
4. Microplane or fine grater for ginger and lime zest
5. Measuring cups and measuring spoons for stock coconut milk and seasonings
6. Wooden spoon or heatproof spatula for stirring and scraping the bottom
7. Ladle and slotted spoon to serve and gently lift the fish pieces
8. Small bowl and fork or whisk to mix fish sauce brown sugar and lime juice

FAQ

Q: Can I use frozen fish or another type of fish?

A: Yes, frozen is fine but thaw it completely and pat dry, or you'll get watery soup. Use firm white fish like cod, halibut or tilapia for best texture. Cut into bite sized pieces and simmer gently about 5 to 8 minutes until opaque, dont overcook or it gets mealy.

Q: My coconut milk separated, what do I do?

A: No panic, turn the heat low and whisk it back together or give the can a good shake before opening. Avoid boiling hard after you add the milk cause it can split again, and always use full fat coconut milk for creaminess, trust me use the good stuff.

Q: Do I have to use lemongrass and Thai chiles?

A: They're optional but they add classic flavor. For lemongrass smash the stalk, slice the bottom or tie it in a bundle and remove before serving. For less heat remove seeds from the chiles or use one jalapeño instead, adjust to how spicy you like it.

Q: How do I store or freeze this soup?

A: Best eaten the same day, fish gets fragile. You can refrigerate up to 2 days. For freezing remove the cooked fish and freeze the broth only up to 2 months, thaw and add fresh fish when reheating, that keeps texture way better.

Q: It tastes too salty or too sour, how do I fix it?

A: If too salty add a splash of coconut milk or a little water and a pinch of sugar, if too sour add a bit more coconut milk or sugar. Want more lime brightness add juice at the end not while cooking, it keeps the flavor fresh.

Q: Can I make this vegetarian or vegan?

A: Sure, swap fish for firm tofu or extra mushrooms, use vegetable stock and replace fish sauce with soy sauce or tamari plus a teaspoon of miso or a small piece of kombu for that ocean like umami.

Coconut Lime Fish Soup: Taste Of Paradise! Recipe Substitutions and Variations

Firm white fish (cod/halibut/tilapia): swap with shrimp (same weight, peeled), extra-firm tofu (press and cube) for veg option, or cooked chicken breast if you want non-seafood — works fine with the broth
Full fat coconut milk: use coconut cream thinned 1:1 with water, or light coconut milk in a pinch, or homemade cashew cream (soaked cashews blended) for similar richness
Lemongrass: replace with 1 tsp grated lemon zest plus 1 tsp grated ginger, or 1 tbsp storebought lemongrass paste, or 2 torn kaffir lime leaves for that citrusy aroma
Fish sauce: try 2 tbsp soy sauce plus 1 tbsp lime juice and a pinch of sugar, or tamari for gluten free, or 1 tsp anchovy paste diluted with a little water for the umami hit

Pro Tips

– Taste as you go, dont wait till the end. A little more fish sauce or lime at the finish can totally change the bowl, so add small amounts, taste, then add more.
– Keep the broth at a gentle simmer not a boil, or the coconut milk can separate and the fish will get rubbery; if you worry, use a thermometer and pull the fish around 135 to 145 F.
– If you want cleaner broth, sweat the aromatics longer on low heat so they mellow, and skim any foam or oil that rises before adding the fish, it makes the soup look and taste sharper.
– For texture contrast, finish with thinly sliced raw scallions, cilantro, and a squeeze of lime right before serving, they brighten everything and make even simple fish feel fancy.

Coconut Lime Fish Soup: Taste Of Paradise! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m a fan of Coconut Fish Recipes, and this Coconut Lime Fish Soup pairs silky coconut milk with bright lime and tender fish in a surprisingly vibrant combination that I’m excited to share.

Servings

servings

Calories

380

kcal

Equipment: 1. Large heavy bottomed pot or stockpot for simmering the soup
2. Cutting board big enough for fish and veggies
3. Sharp chef’s knife for chopping fish onion peppers and herbs
4. Microplane or fine grater for ginger and lime zest
5. Measuring cups and measuring spoons for stock coconut milk and seasonings
6. Wooden spoon or heatproof spatula for stirring and scraping the bottom
7. Ladle and slotted spoon to serve and gently lift the fish pieces
8. Small bowl and fork or whisk to mix fish sauce brown sugar and lime juice

Ingredients

1 lb (450 g) firm white fish (cod, halibut, or tilapia)
1 can (13.5 oz / 400 ml) full fat coconut milk, trust me use the good stuff
3 cups (720 ml) fish stock or low sodium chicken stock
1 tbsp coconut oil or neutral vegetable oil
1 small yellow onion or 2 shallots
2 garlic cloves
1 tbsp fresh ginger
1 stalk lemongrass (optional)
1 to 2 Thai chiles or 1 jalapeño (adjust if you like it spicy)
1 red bell pepper
1 cup cherry tomatoes or 1 cup diced tomatoes
2 tbsp fish sauce
1 tbsp brown sugar or palm sugar
2 limes (juice and zest)
3 green onions / scallions
1 cup mushrooms (shiitake, cremini, or button), optional
1/4 cup fresh cilantro leaves
Salt
Freshly ground black pepper
Lime wedges for serving

Directions

Pat the fish dry and cut into 1 inch chunks, season lightly with salt and pepper. Peel and chop the onion or shallots, mince the garlic, grate the ginger, slice the chile or jalapeño, core and slice the red bell pepper, halve the cherry tomatoes, slice mushrooms if using, chop green onions and cilantro, zest and juice the limes. For lemongrass smash the stalk with the flat of a knife and bruise it so it releases flavor.
Heat the coconut oil in a large pot over medium heat. Add the onion or shallots and cook until they are soft and just turning translucent.
Add the garlic, grated ginger, bruised lemongrass and sliced chiles and cook for about 30 seconds until fragrant, do not let the garlic burn.
Toss in the red bell pepper and mushrooms and cook 2 to 3 minutes until they soften but still have some bite.
Pour in the fish stock and bring to a gentle simmer, scraping the bottom of the pot to lift any browned bits. Then stir in the coconut milk, lower the heat so it barely simmers, and keep it from boiling. Use a good coconut milk, trust me it matters.
Add the fish sauce, brown sugar and lime zest, then stir in the tomatoes. Let the broth simmer gently for 3 to 4 minutes so the flavors start to marry.
Gently add the fish chunks to the simmering soup, poach them for 3 to 5 minutes until they turn opaque and flake easily. Be careful not to over cook the fish, it should be tender.
Taste and adjust seasoning with salt, pepper, a little more fish sauce if it needs umami, or extra lime juice if it needs brightness. If the soup is too rich add a splash of stock or water.
Remove and discard the lemongrass stalks. Stir in most of the chopped green onions and cilantro right before serving so they stay fresh.
Serve hot with lime wedges on the side, extra cilantro and scallions on top, and steamed rice if you want a heartier meal. Quick tip: if you like more heat add extra sliced chiles or a pinch of chili flakes, and never boil the coconut milk or it can separate.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.