Coconut Lime Fish Soup

This Coconut Lime Fish Soup is light, creamy, and packed with fresh tropical flavor. Tender chunks of white fish simmer gently in a silky coconut broth infused with garlic, ginger, lime, and sweet peppers. The combination of creamy coconut milk and bright citrus creates a comforting soup that feels both rich and refreshing at the same time.

Perfect for cozy dinners or healthy lunches, this soup comes together quickly in one pot and tastes restaurant-quality with very little effort. The delicate fish absorbs all the aromatic flavors from the broth while remaining tender and flaky. Fresh herbs and scallions add a burst of freshness that balances the creamy base beautifully.

Serve it on its own for a lighter meal or pair it with jasmine rice, steamed vegetables, or crusty bread for something more filling.

Ingredients

For the Soup

• 1 lb skinless white fish (halibut, snapper, or sole), cut into chunks
• 1 can full-fat coconut milk
• Juice and zest of 2 limes
• 3 garlic cloves, minced
• 1 small piece fresh ginger, peeled and grated
• 2 cups seafood or vegetable broth
• 1 medium leek, white part only, thinly sliced
• 1 small sweet red pepper, diced
• 1 tbsp soy sauce
• 1 tbsp avocado oil or sunflower oil
• Salt and white pepper, to taste

For Garnish

• Fresh basil or mint, chopped
• Sliced scallions
• Lime wedges

Instructions

1. Prepare the Ingredients

Cut the fish into bite-sized chunks and set aside. Juice and zest the limes. Thinly slice the leek, dice the red pepper, mince the garlic, and grate the ginger.

2. Sauté the Vegetables

In a large soup pot, heat the oil over medium heat. Add the sliced leek and diced red pepper. Cook for about 3–4 minutes until softened and fragrant.

Stir in the garlic and ginger and cook for another minute, allowing the flavors to bloom without burning.

3. Build the Coconut Broth

Pour the broth into the pot and bring it to a gentle simmer. Add the coconut milk, lime juice, lime zest, and soy sauce. Stir well until the broth becomes creamy and smooth.

Let the soup simmer gently for about 5 minutes so the flavors can combine. Season lightly with salt and white pepper.

4. Cook the Fish

Carefully add the fish pieces to the simmering broth. Cook for 6–8 minutes or until the fish becomes opaque and flakes easily with a spoon. Avoid stirring too much to keep the fish chunks intact.

5. Taste and Finish

Taste the soup and adjust the seasoning if needed. Add extra lime juice for brightness or more salt for depth.

6. Serve

Ladle the soup into bowls and garnish with chopped herbs, sliced scallions, and fresh lime wedges.

Nutrition (Approximate Per Serving)

• Calories: 320
• Protein: 24g
• Fat: 20g
• Carbohydrates: 10g
• Fiber: 2g

This Coconut Lime Fish Soup is warm, nourishing, and full of fresh coastal flavor in every spoonful.