Coconut Lime Fish Soup Recipe

Coconut Lime Fish Soup is a delicious fusion of creamy coconut milk, zesty lime, and tender fish, creating a perfectly balanced dish that’s light, healthy, and bursting with tropical flavors. This soup is quick and easy to make, making it an excellent choice for weeknight dinners or when you’re craving a flavorful meal with minimal effort.

Ingredients

For the Soup:

• 1 tablespoon coconut oil or olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1–2 red chili peppers, finely sliced (optional, for spice)
• 4 cups fish stock or chicken broth
• 1 can (14 oz) coconut milk
• 1 lb white fish fillets (e.g., cod, tilapia, or haddock), cut into bite-sized pieces
• 1 medium zucchini, sliced into half-moons
• 1 medium red bell pepper, thinly sliced
• Juice of 2 limes (about 4 tablespoons)
• 1 tablespoon fish sauce (optional, for umami)
• Salt and pepper to taste

Optional Garnishes:

• Fresh cilantro, chopped
• Lime wedges
• Thinly sliced green onions

Step-by-Step Instructions

Step 1: Sauté Aromatics

1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and sauté for 3–4 minutes until softened.
3. Stir in the garlic, ginger, and chili peppers (if using) and cook for another minute until fragrant.

Step 2: Build the Broth

1. Pour in the fish stock or chicken broth and bring to a gentle boil.
2. Add the coconut milk, stirring well to combine.

Step 3: Cook the Vegetables

1. Add the zucchini and red bell pepper to the pot.
2. Simmer for 5–7 minutes until the vegetables are tender but still slightly crisp.

Step 4: Add the Fish

1. Gently place the fish pieces into the simmering soup.
2. Cover and cook for 5–7 minutes, or until the fish is opaque and cooked through. Avoid stirring too much to prevent the fish from breaking apart.

Step 5: Add Lime Juice and Season

1. Stir in the lime juice and fish sauce (if using).
2. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh cilantro, green onions, or extra lime wedges for squeezing.
2. Serve hot with crusty bread, rice, or quinoa for a complete meal.

Serving and Storage Tips

Serving:

• Perfect for: Light lunches, weeknight dinners, or elegant starters.
• Portion size: This recipe serves 4 generously.

Storage:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: The soup base freezes well for up to 3 months. Avoid freezing the fish, as it may lose texture upon reheating.

Reheating:

• Reheat gently on the stovetop over low-medium heat. Add a splash of broth or coconut milk if needed.

Helpful Notes

• Fish Options: Use firm white fish that holds its shape during cooking, such as cod, tilapia, haddock, or snapper.
• Vegetable Variations: Add baby spinach, mushrooms, or snap peas for additional nutrition and flavor.
• Spice Level: Adjust the amount of chili pepper to suit your desired heat level, or omit it altogether for a milder soup.
• Acidity Adjustment: Add lime juice gradually to balance the tanginess to your taste.

Tips from Well-Known Chefs

• Chef Maria’s Tip: “Add a splash of soy sauce or tamari for an extra layer of umami without overpowering the coconut flavor.”
• Chef Anthony’s Tip: “Roast the red bell peppers before adding them to the soup for a smoky depth of flavor.”
• Chef Lisa’s Tip: “For added texture, top the soup with toasted coconut flakes or crushed peanuts.”

Frequently Asked Questions

1. Can I use frozen fish?

Yes! Thaw the fish completely and pat it dry before adding it to the soup.

2. Can I make this soup dairy-free?

This soup is naturally dairy-free, thanks to the coconut milk.

3. What can I use instead of fish stock?

Chicken broth or vegetable broth works well as a substitute.

4. Can I add shrimp or other seafood?

Absolutely! Shrimp, scallops, or mussels make excellent additions or replacements for fish.

5. How do I make the soup thicker?

Simmer the soup uncovered for a few extra minutes to reduce it, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

6. What pairs well with this soup?

Serve it with steamed jasmine rice, quinoa, or a fresh green salad for a balanced meal.

7. Can I use light coconut milk?

Yes, but the soup will be less creamy. Full-fat coconut milk provides the best texture and richness.

8. Is this soup spicy?

It’s mildly spicy if you include the chili peppers. Adjust the heat to your preference by adding more or leaving them out.

9. Can I add noodles to this soup?

Absolutely! Rice noodles or thin spaghetti work wonderfully. Add them during the last few minutes of cooking.

10. Can I prepare this soup in advance?

Yes, but add the fish just before serving to keep it tender and fresh.