Creamy Coconut Lime Fish Soup (Printable)

Fragrant silky soup with tender fish, creamy coconut milk, and fresh lime burst

# What You'll Need:

→ Fish & Protein

01 - 1.1 pounds white fish fillets such as 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 - 1 can (13.5 ounces) 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 - ½ teaspoon freshly ground black pepper
17 - 1 small red chili, finely sliced optional for heat
18 - Fresh cilantro leaves, chopped for garnish

# How To Make:

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 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
03 - Pour in the 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 the fish pieces. Simmer for 7–8 minutes, until the 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 Tips:

01 -
  • The coconut milk creates this velvety richness that makes you feel pampered without any heavy cream
  • It comes together in under 40 minutes but tastes like something that simmered all day
  • The lime and cilantro finish wakes up every single bite
02 -
  • The fish will continue cooking in the hot broth even after you turn off the heat, so pull it a moment before you think it is done
  • Adding lime juice at the very end preserves that bright, fresh zing that would otherwise cook away
03 -
  • If you are nervous about fish sauce, start with half the amount and taste because you can always add more
  • Let the soup rest for 5 minutes off the heat before serving so the flavors can settle into each other

Go Back