Coconut Lime Fish Soup

This coconut lime fish soup brings together fragrant Thai-inspired flavors in a light yet satisfying bowl. The delicate balance of creamy coconut, zesty lime, and tender fish creates a restaurant-quality dish you can easily make at home.

I first created this soup when looking for a lighter alternative to heavy winter stews. The aroma that fills my kitchen each time I make it instantly transports me to my favorite beachside restaurant in Thailand where I first fell in love with these flavor combinations.

Ingredients

• White fish fillets: Choosing a firm white fish like cod or halibut ensures it won't fall apart during cooking
• Vegetable oil: Provides a neutral base for sautéing the aromatics
• Onion: Creates the foundational flavor for the broth
• Garlic: Adds depth and warmth to the soup base
• Fresh ginger: Provides a spicy zing that cuts through the richness of coconut milk
• Red bell pepper: Adds sweetness and a pop of color
• Coconut milk: Creates the creamy base, look for full-fat versions for the richest flavor
• Fish stock: Amplifies the seafood flavor; homemade is best but boxed works well too
• Fish sauce: Delivers that authentic umami flavor, don't skip this key ingredient
• Limes: Both zest and juice brighten the entire dish
• Sugar: Just a touch balances the acidity of the lime and tomatoes
• Red chilies: Adjust the amount to control heat level
• Cherry tomatoes: Burst with flavor and add beautiful color
• Fresh cilantro and basil: These herbs are essential for the authentic flavor profile

Step-by-Step Instructions

Sauté the aromatics:

Heat vegetable oil in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until translucent and softened. Add the minced garlic, ginger, and sliced chilies, cooking for another 1-2 minutes until intensely fragrant. Be careful not to brown the garlic as it can become bitter.

Create the flavorful broth:

Pour in the coconut milk and fish stock, stirring to combine. Add fish sauce, lime zest, lime juice, and sugar. Bring the mixture to a gentle simmer. The broth should be aromatic with a beautiful balance of savory, tangy, and slightly sweet notes.

Add the vegetables:

Stir in the sliced red bell pepper and halved cherry tomatoes. Allow everything to cook for 5-7 minutes until the vegetables are tender, but not mushy. The peppers should retain some bite while the tomatoes should just begin to soften and release their juices.

Cook the fish:

Gently add the fish pieces into the simmering broth. Cook for 5-7 minutes until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish or stir too vigorously as the delicate pieces can break apart. The fish should poach gently in the flavorful liquid.

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The fish sauce is truly my secret weapon in this recipe. While it might smell intense in the bottle, it mellows during cooking and creates that authentic Thai flavor profile that makes this soup so special. I always keep a bottle in my pantry for instant flavor enhancement.

Choosing the Right Fish

This soup works beautifully with almost any firm white fish. I particularly love using cod or halibut for their mild flavor and firm texture that holds up well during cooking. If you prefer something more budget-friendly, try tilapia or pollock. Always look for fish with clear eyes and firm flesh that springs back when touched. Fresh fish should never smell overly fishy. When in doubt, ask your fishmonger for the freshest catch of the day.

Make It Your Own

The beauty of this soup lies in its adaptability. For a heartier version, add cooked rice noodles or serve over steamed jasmine rice. Seafood lovers can include shrimp, scallops, or mussels alongside or instead of the white fish. Vegetable variations work wonderfully too. Try adding spinach, mushrooms, or snow peas for extra nutrition and texture. For those who enjoy heat, add more chilies or a dollop of sambal oelek chili paste when serving.

Serving Suggestions

I love serving this soup family style in a large bowl with small rice bowls for individual portions. Accompany it with lime wedges, extra herbs, and chili oil so everyone can customize to their taste. For a complete meal, pair with a simple cucumber salad dressed with rice vinegar and a touch of sugar. The cool crunch of cucumber perfectly complements the warm, aromatic soup. During summer months, I sometimes serve this soup at room temperature for a refreshing meal.

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With its vibrant colors and aromatic presence, this coconut lime fish soup makes an impressive yet simple dinner option. The harmonious blend of creamy, tangy, and savory elements creates a memorable meal that will transport you to tropical shores with every spoonful.

Frequently Asked Questions

→ What type of fish works best?

White fish fillets like cod, halibut, or tilapia work well due to their mild flavor and tender texture. Ensure they are fresh for the best results.

→ Can I use a substitute for coconut milk?

If you prefer, you can use almond milk or a light cream, but the dish will lose some of its traditional richness and creaminess.

→ How do I adjust the spice level?

Use fewer red chilies or remove their seeds to reduce heat. For more spice, add extra chilies or a pinch of chili powder.

→ Can I make this soup ahead of time?

Yes, the soup can be made ahead, but add the fish just before serving to ensure it stays tender and doesn’t overcook.

→ What can I serve alongside this soup?

Serve the soup with steamed rice, crusty bread, or a side salad for a complete meal.