The vibrant zing of lime combined with the rich creaminess of coconut milk creates something truly special in this Coconut Lime Fish Soup Recipe. It's that perfect balance of fresh, tangy, and comforting you didn't know you needed in your soup rotation.

The dish is a white bowl filled with orange-colored soup that has a smooth, slightly foamy texture. Inside the soup, there are light cream pieces of shredded meat, bright red slices of chili pepper, and small green chopped herbs scattered throughout. On the surface, there are two thin, pale green lime slices and a bunch of fresh green cilantro leaves mostly grouped on one side. The bowl is placed on a white marbled surface with a mustard yellow cloth with fringes lying beside it. 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

I've made my fair share of fish soups, but this one really stands out. The combination of creamy coconut milk with fresh lime and delicate white fish is pure magic—and it’s surprisingly simple to pull off on a weeknight.

Perfect Flavor Harmony: The tartness of lime cuts through the richness of coconut milk, creating a harmonious burst of flavor in every spoonful.
Easy Ingredient List: Using pantry staples and fresh produce means it doesn’t require a complicated shopping trip.
Healthy and Nourishing: Packed with protein and fresh ingredients, it’s a comforting yet light meal option.
Customizable and Versatile: You can easily tweak spice levels or add veggies and noodles to make it your own.

Ingredients & Why They Work

This soup shines because each ingredient plays a role—from the creamy coconut milk that forms the base to the fresh lime juice that wakes up your palate. Here’s why I love what’s in this recipe:

Flat lay of a small white bowl filled with golden avocado oil, half a medium yellow onion finely chopped on the side, three peeled garlic cloves minced, a thinly sliced 2-inch nub of fresh ginger, a full coconut with a small white bowl containing creamy white coconut milk, a white ceramic bowl with clear chicken broth, a small white bowl holding vibrant red curry paste, a lime whole and uncut next to lime wedges, a handful of fresh chopped tomatoes, two thick white fish fillets (cod) with visible texture, a small bunch of fresh bright green cilantro sprigs, chopped green onions scattered neatly, all arranged symmetrically 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 high smoke point and mild flavor make it perfect for sautéing without overpowering the dish.
Yellow onion: Adds gentle sweetness and depth when softened, building the soup’s flavor foundation.
Garlic: A classic aromatic that brings that warm savory note we all crave.
Ginger: I prefer thinly sliced for a subtle zing, but minced works too—adds freshness and a little heat.
Coconut milk: Full-fat for that silky creaminess that balances the lime’s acidity beautifully.
Chicken broth: Provides savory background flavor—use low sodium so you can control the saltiness.
Red curry paste: This adds the right amount of spice and depth; adjust to your heat preference.
Fish sauce: Just a splash gives an umami boost—don’t skip it, even if you’re wary of the smell at first!
Lime zest and juice: Both are essential for fresh citrus brightness that cuts through the creamy texture.
Fresh tomatoes: Adds acidity and texture, making the soup more vibrant and layered.
White fish fillets: I love cod or halibut here—they’re sturdy enough not to fall apart yet delicate enough to soak up flavor.
Fresh cilantro, lime wedges, green onions: Garnishes that add freshness and a pop of color at the end.

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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

This Coconut Lime Fish Soup Recipe is wonderfully flexible, so I usually play around with it depending on what I have on hand or who I’m cooking for. Feel free to make it more or less spicy, add different veggies, or swap the fish for shrimp.

Variation: Once, I tossed in some baby spinach and sliced mushrooms—added a lovely earthy touch without losing the soup’s lightness.
Vegetarian twist: Replace fish with tofu and swap chicken broth for vegetable broth—it still tastes amazing and makes it accessible for more diets.
Extra heat: For spice lovers, adding a dash of chili flakes or fresh sliced bird’s eye chili amps up the curry paste nicely.
Hearty add-ons: Rice noodles or jasmine rice stirred in make it a more filling meal.

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

A white bowl filled with an orange creamy soup that has small white pieces of fish or chicken scattered throughout. On top of the soup, there are two red chili slices placed near the center-right, thin green slices of what looks like scallions, and a small bunch of fresh green cilantro leaves on the left side. A slice of lime is partially submerged on the bottom-right edge of the bowl, and a spoon rests inside. The bowl sits on a white marbled surface, with a halved lime nearby and another bowl of similar soup partially visible at the bottom left. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the aromatics with care

Start by heating avocado oil over medium heat in a sturdy pot. I like to use my Dutch oven because it holds heat evenly. Toss in finely chopped onion and sauté, stirring now and then until soft and translucent—about 3 to 5 minutes. Then add minced garlic and thinly sliced ginger; cook until fragrant, but don’t let the garlic brown or it'll turn bitter.

Step 2: Build the broth with coconut and curry

Pour in the full-fat coconut milk and chicken broth. Stir in red curry paste, fish sauce, lime zest, lime juice, and chopped tomatoes. Bring this tasty mixture to a rolling boil, then immediately lower the heat to gently simmer. Cover and let it cook for 30 minutes. This slow simmer really lets the flavors meld beautifully.

Step 3: Perfectly cook the fish

Add your fish fillets to the pot and continue simmering gently for 10 minutes, or until each filet reaches an internal temperature of 145°F. A kitchen thermometer is your best friend here—it’ll save you from overcooking or undercooking. Carefully remove the fish with tongs and break it into bite-sized chunks with a fork. Return the pieces to the soup and give it a good stir.

Step 4: Garnish and serve

Ladle the soup into bowls and top with fresh cilantro, chopped green onions, and lime wedges. I always squeeze a little extra lime juice over mine for that bright finishing touch. Now, dive in!

Top Tip

After making this Coconut Lime Fish Soup Recipe a bunch of times, I’ve learned a few tweaks that make a big difference:

Don’t rush the simmer: Giving the broth 30 minutes to develop really makes the flavors dance—skip it, and the soup feels flat.
Use a thermometer: Cooking fish to the perfect temp means tender, flaky bites instead of rubbery disappointment.
Fresh lime last: Adding lime juice right before serving brightens the soup; adding it too early can dull the acidity.
Balance curry paste to taste: Start with less—you can always add more to dial up the heat without overpowering the flavors.

How to Serve Coconut Lime Fish Soup Recipe

Coconut Lime Fish Soup - Serving Suggestion

Garnishes

I always go for fresh cilantro and chopped green onions—those herbs add that fresh punch that makes each bite exciting. Lime wedges at the side are a must for that zesty finish. Sometimes I even sprinkle crushed peanuts for a little crunchy texture.

Side Dishes

For a cozy, balanced meal, I like to pair this soup with crusty artisan bread to soak up the broth. A light cucumber salad tossed with rice vinegar or a simple jasmine rice on the side also complements it perfectly.

Creative Ways to Present

If you want to impress guests, serve the soup in hollowed-out, small coconut shells or brightly colored bowls, accompanied by a drizzle of coconut cream and a sprinkle of chili flakes. It feels tropical and festive—great for summer dinner parties!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. Because the fish is cooked gently, it holds up nicely without getting mushy, though it’s best enjoyed sooner rather than later for peak freshness.

Freezing

Freezing this soup is doable, but I recommend freezing before adding the fish. Cook the soup base, freeze in portions, and add freshly cooked fish after thawing for the best texture.

Reheating

To reheat, warm the soup gently on the stove over low heat, stirring frequently. If you froze the base without fish, cook the fish separately and add it just before serving. This keeps the fish tender and prevents it from falling apart.

Frequently Asked Questions:

Can I use other types of fish in this soup?

Absolutely! White, flaky fish like cod, halibut, or tilapia work best because they hold up during cooking and soak up the soup’s flavors beautifully.

How spicy is this Coconut Lime Fish Soup Recipe?

This soup has a moderate spice level thanks to the red curry paste, but you can easily adjust it by adding less or more curry paste, or include chili flakes for extra heat if you like it spicy.

Can I make this soup dairy-free?

Yes! This recipe is naturally dairy-free thanks to the coconut milk base. Just be sure to check your curry paste ingredients, as some store-bought brands may contain dairy additives.

What can I add to make this soup more filling?

Adding rice noodles, jasmine rice, or even chopped vegetables like spinach, mushrooms, or bell peppers can bulk up the soup and make it a more satisfying, complete meal. You can also serve it with crusty bread on the side.

Final Thoughts

This Coconut Lime Fish Soup Recipe has become a go-to comfort food in my kitchen, especially when I want something that feels both indulgent and fresh. It’s one of those dishes that’s simple enough to whip up on a busy evening but delicious enough to impress friends and family. I’m sure once you try it, you’ll find yourself making it again and again, just like me.