Creamy Coconut Lime Fish Soup (Printable View)

Silky coconut milk and tender fish meet bright lime in this aromatic, satisfying bowl ready in 35 minutes.

# What You Need:

→ Fish & Protein

01 - 1.1 pounds white fish fillets (cod, halibut, or tilapia), cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 2 small carrots, thinly sliced
07 - 2 stalks celery, sliced
08 - 2 green onions, sliced for garnish

→ Liquids

09 - 13.5 ounces (1 can) full-fat coconut milk
10 - 3.2 cups fish or vegetable stock
11 - Juice and zest of 2 limes

→ Spice & Seasoning

12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce (use gluten-free if needed)
14 - 1 teaspoon sugar
15 - 1 teaspoon salt, or to taste
16 - ½ teaspoon freshly ground black pepper
17 - 1 small red chili, finely sliced, optional
18 - Fresh cilantro leaves, chopped for garnish

# How-To Steps:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté onion until translucent, about 3 minutes.
02 - Add garlic, ginger, celery, carrots, and bell pepper. Cook for 4–5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Pour in fish stock and bring to a gentle simmer.
04 - Add coconut milk, fish sauce, soy sauce, sugar, salt, pepper, and chili if using. Stir well to combine.
05 - Gently add fish pieces. Simmer for 7–8 minutes until fish is opaque and cooked through.
06 - Stir in lime juice and zest. Taste and adjust seasoning as needed.
07 - Ladle soup into bowls. Garnish with green onions and fresh cilantro.

# Expert Advice:

01 -
  • Its incredibly forgiving, you can swap fish varieties or use shrimp without missing a beat
  • The coconut milk creates this velvety richness that still feels light enough for any season
  • Ready in under 40 minutes but tastes like it simmered all afternoon
02 -
  • Never let the soup boil vigorously once the coconut milk is added or it may separate and lose its silky texture
  • Add the fish pieces last and handle them gently, overcooking will make them tough and rubbery instead of tender
03 -
  • Cut your fish into evenly sized pieces so they all cook at the same rate
  • Let the soup rest for 5 minutes off the heat before serving to allow the flavors to meld together

Go Back