Creamy Coconut Lime Fish Soup (Printable version)

Silky coconut milk meets tender white fish and zesty fresh lime in this aromatic, satisfying soup ready in 35 minutes.

# What You'll Need:

→ Fish & Protein

01 - 1.1 lbs white fish fillets (cod, halibut, or tilapia), cut into bite-sized pieces

→ Vegetables & Aromatics

02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 2 small carrots, thinly sliced
07 - 2 stalks celery, sliced
08 - 2 green onions, sliced for garnish

→ Liquids

09 - 13.5 oz can full-fat coconut milk
10 - 3 cups fish stock or vegetable stock
11 - Juice and zest of 2 limes

→ Spice & Seasoning

12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce (use gluten-free if needed)
14 - 1 teaspoon sugar
15 - 1 teaspoon salt, or to taste
16 - 0.5 teaspoon freshly ground black pepper
17 - 1 small red chili, finely sliced, optional for heat
18 - Fresh cilantro leaves, chopped for garnish

# Directions:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté onion until translucent, about 3 minutes.
02 - Add garlic, ginger, celery, carrots, and bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Pour in fish stock and bring to a gentle simmer.
04 - Add coconut milk, fish sauce, soy sauce, sugar, salt, pepper, and chili if using. Stir well to combine.
05 - Gently add fish pieces. Simmer for 7 to 8 minutes until fish is opaque and cooked through.
06 - Stir in lime juice and zest. Taste and adjust seasoning if needed.
07 - Ladle soup into bowls. Garnish with green onions and fresh cilantro.

# Expert advice:

01 -
  • Ready in just 35 minutes but tastes like it simmered all day
  • The fish stays incredibly tender, never rubbery or overcooked
  • That lime coconuilk balance is pure magic in a bowl
02 -
  • Never let the soup boil violently once the fish is added or it will become tough and dry
  • The lime juice should be added at the very end because cooking it makes the flavor dull and flat
  • Fish continues cooking even after you remove it from heat, so slightly undercook rather than overcook
03 -
  • Cut your fish into slightly larger pieces than you think necessary because it shrinks during cooking
  • Let the soup sit for 5 minutes off the heat before serving to let the flavors really marry

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