Go Back
Coconut Lime Fish Soup on a white napkin with limes and herbs, warm and appetizing tones
Yesica Andrews

Coconut Lime Fish Soup Recipe for a Fresh and Zesty Meal

This refreshing coconut lime fish soup combines tender white fish with creamy coconut milk, zesty lime, and aromatic spices for a light yet satisfying seafood soup perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 red bell pepper, sliced
  • 1 can (14 oz) coconut milk
  • 2 cups fish or chicken broth
  • 3 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add the red bell pepper and cook for an additional 3-4 minutes until softened.
  4. Pour in the coconut milk and broth, stirring to combine.
  5. Bring the mixture to a simmer before adding the lime juice, fish sauce, and sugar.
  6. Season the soup with salt and pepper to taste.
  7. Gently add the fish pieces to the soup. Simmer for 5-7 minutes until the fish is cooked through.
  8. Remove the pot from heat and stir in the fresh cilantro.
  9. Serve the soup hot, garnished with lime wedges.

Notes

  • For a spicier soup, add sliced chili peppers or a dash of chili flakes.
  • Leftovers can be stored in the refrigerator for up to 2 days.
  • Use fresh white fish for best flavor and texture.