There’s something so soothing about a bowl that combines creamy coconut and zesty lime with fresh fish. This Coconut Lime Fish Soup Recipe is a personal favorite because it’s both comforting and bright, perfect for any day you want a little tropical escape in your kitchen.

A white bowl filled with a creamy orange soup, layer one is the smooth orange broth, layer two shows light white pieces of shredded chicken, scattered red slices of chili pepper, thin green rings of scallions, and chunks of light beige mushrooms. On top, bright green fresh cilantro leaves spread over the surface, with two thin lime slices placed partially inside the soup. The bowl is set on a white marbled surface with a mustard yellow cloth with fringes nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Coconut Lime Fish Soup Recipe
Top Tip
How to Serve Coconut Lime Fish Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coconut Lime Fish Soup Recipe

Why You'll Love This Recipe

This soup has quickly become a weeknight staple in my home. Its combination of bright lime and rich coconut milk is not only flavorful but also incredibly satisfying. Plus, it’s super adaptable, which means you can make it your own every single time.

Vibrant Flavor Balance: The soup perfectly marries creamy and tangy flavors, making each spoonful deeply satisfying.
Simple Ingredients: With everyday pantry staples plus fresh fish, it’s easy to whip up even on busy days.
Flexible and Customizable: You can adjust the spice level, add veggies, or swap fish types without losing the soul of the dish.
Comfort Food Meets Freshness: It’s cozy yet light, perfect for year-round enjoyment.

Ingredients & Why They Work

Each ingredient plays an essential role in delivering the unique character of this Coconut Lime Fish Soup Recipe. When you combine creamy coconut milk with zesty lime and fresh fish, you get that silky yet bright flavor profile that makes the soup so addictive. Here are some quick tips about the main players:

Flat lay of a small white ceramic bowl of creamy coconut milk, a small white ceramic bowl of golden avocado oil, a small white ceramic bowl of vibrant red curry paste, a small white ceramic bowl of translucent fish sauce, a small white ceramic bowl of clear chicken broth, a medium yellow onion halved and finely chopped, three peeled garlic cloves, a small nub of fresh ginger sliced thinly, one whole fresh lime with a few lime wedges, one cup of bright red chopped fresh tomatoes, several fresh white fish fillets (cod) with a clean glossy appearance, a few sprigs of fresh green cilantro, chopped green onions scattered neatly, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado oil: Its mild flavor and high smoke point make it perfect for sautéing the aromatics without overpowering them.
Yellow onion: Provides a slightly sweet base that softens the sharper garlic and ginger notes.
Garlic: Adds depth and a touch of warmth—just be careful not to burn it when sautéing.
Fresh ginger: The thinly sliced or minced ginger gives a subtle zing that lifts the soup beautifully.
Coconut milk: Full-fat is key here for that luxurious texture and rich coconut flavor.
Chicken broth: Adds savory depth—use homemade if you have it; otherwise, a quality store-bought broth works well.
Red curry paste: This adds just enough warmth and complexity. Adjust it according to your spice tolerance.
Fish sauce: A little bit of this umami powerhouse enhances all the other flavors without making it taste fishy.
Lime zest & juice: They bring brightness and fresh acidity that balance the richness of the coconut.
Fresh tomatoes: They add a juicy sweetness and a hint of acidity, keeping the soup vibrant.
White fish fillets: Cod or halibut works great for a flaky, tender texture; just make sure your pieces are evenly sized for even cooking.
Fresh cilantro, green onions, lime wedges: These finishing touches lift the final presentation and add layers of fresh flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Coconut Lime Fish Soup Recipe is how easy it is to tweak. Whether I’m in the mood for a little more heat or want to add some extra veggies, it adapts so well. Don’t hesitate to get creative — your perfect bowl might look a little different from mine!

Spice it up: Once, I tried doubling the red curry paste and adding a pinch of chili flakes — it gave the soup a lovely kick without overwhelming the lime’s brightness.
Veggie boost: Toss in some baby spinach, bell peppers, or sliced mushrooms for extra nutrients and texture.
Protein swap: I’ve made this with shrimp and even scallops instead of fish. Both were delicious variations that kept the essence of the soup.
Noodle addition: For a heartier meal, add rice noodles right at the end and let them cook in the broth for a few minutes.

Step-by-Step: How I Make Coconut Lime Fish Soup Recipe

A white bowl filled with a creamy orange soup that has visible pieces of white fish and small chunks of red tomato mixed in. On the top, there are two red chili slices with seeds, thin green scallion rings, and some large fresh green cilantro leaves on the left side. A wedge of lime with a bright green rind and juicy interior rests on the edge of the soup. The bowl is placed on a white marbled surface, with part of another white bowl with similar soup and cilantro visible in the bottom left corner, and a halved lime below the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

I start by heating the avocado oil over medium heat in my favorite heavy-bottomed pot—usually a Dutch oven. Adding the finely chopped onion, I give it a few good stirs until it’s soft and translucent, around 3 to 5 minutes. Then in go the garlic and ginger — sauté them until you can really smell their fragrance filling your kitchen, about 2 minutes. The key is to watch the garlic carefully so it doesn’t burn, which can turn the flavor bitter.

Step 2: Build the Broth Base

Next, I pour in the full-fat coconut milk and chicken broth. Adding red curry paste, fish sauce, lime zest, lime juice, and fresh chopped tomatoes brings in layers of flavor. Once everything is combined, covering the pot and bringing it to a full boil helps meld those flavors wonderfully. As soon as it boils, I lower the heat to a gentle simmer — patience here lets the soup develop depth. I usually let it cook for a solid 30 minutes, stirring occasionally.

Step 3: Cook the Fish

Now, the delicate fish fillets go straight into the simmering broth. I gently nestle them in and cook for about 10 minutes, checking that they reach an internal temperature of 145°F to make sure they’re perfectly cooked but still tender and flaky. I like to use a thermometer here—it’s the best way to avoid overcooking.

Step 4: Finish and Serve

With tongs, I carefully transfer the cooked fish to a cutting board and break it into bite-sized pieces using a fork. Then I stir it back into the soup for even distribution. The final step is garnishing: fresh cilantro, chopped green onions, and lime wedges are my go-to. They add that fresh pop that makes the soup irresistible.

Top Tip

After making this soup dozens of times, I’ve learned a few tricks that really help get it just right. These small adjustments can mean the difference between a good meal and a truly memorable one.

Use Fresh Fish: I always pick the freshest white fish I can find for the best flaky texture and clean flavor—frozen is fine but fresh is better.
Watch the Simmer: Keep it gentle to avoid breaking the fish apart too early or curdling the coconut milk.
Layer Flavors Slowly: Adding curry paste and fish sauce early and letting them mingle helps build that authentic Thai-inspired depth.
Use a Thermometer: It’s the best way to avoid overcooking the fish, ensuring it stays tender and luscious.

How to Serve Coconut Lime Fish Soup Recipe

Garnishes

I always finish off with a handful of fresh cilantro and sliced green onions—they add color and freshness that brighten the bowl. Lime wedges on the side are essential because a quick squeeze right before eating lifts the overall taste with a tangy zing.

Side Dishes

Pretzel crusty bread or a light cucumber salad complement the soup so well. I love dipping bread into the creamy broth or serving the soup alongside steamed jasmine rice to make it heartier without overwhelming the delicate flavors.

Creative Ways to Present

For a dinner party, I’ve served this soup in pretty coconut bowls with thin slices of red chili on top for a splash of color. You could even garnish with edible flowers or serve it with bamboo spoons for that extra tropical vibe.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge. Because the fish is cooked in the broth, it stays tender without drying out. Just reheat gently on the stove to preserve the creamy texture.

Freezing

Freezing broth-based soups with coconut milk can sometimes change the texture, but I’ve found that this soup freezes well if reheated slowly. I usually freeze only the broth without the fish and add fresh fish when reheating for best results.

Reheating

Reheat slowly over low heat to prevent the coconut milk from separating. If the soup looks a bit thick after refrigeration, just add a splash of broth or water to loosen it up while warming.

Frequently Asked Questions:

Can I use other types of fish in this Coconut Lime Fish Soup Recipe?

Absolutely! White-fleshed fish like cod, halibut, or tilapia are ideal because they hold up well in the soup without falling apart. You can also swap for shrimp or scallops if you prefer.

How spicy is this Coconut Lime Fish Soup Recipe?

The spiciness depends on the amount of red curry paste you use. I recommend starting with 1 tablespoon and tasting as you go. You can always add more if you want it hotter. The lime and coconut milk help balance the heat nicely.

Can I make this soup ahead of time?

Yes, you can make the broth base ahead and keep it refrigerated for up to 2 days. Add the fresh fish just before serving to keep the texture tender. This way, you save prep time without compromising the soup’s fresh taste.

What sides go best with Coconut Lime Fish Soup Recipe?

Crusty bread or jasmine rice are my favorite pairings because they soak up the flavorful broth perfectly. A crisp cucumber salad on the side adds a refreshing crunch that complements the soup’s creaminess.

Final Thoughts

This Coconut Lime Fish Soup Recipe holds a special place in my kitchen because it’s comfort and brightness in one bowl. I love how easy it is to customize and how it always fills my home with an irresistible aroma. I’m confident you’ll enjoy making and sharing it as much as I do — it’s like a little culinary vacation any time you need one.