Imagine a bowl filled with creamy coconut goodness, a bright burst of lime, and tender fish that melts in your mouth — that’s exactly what the Coconut Lime Fish Soup Recipe is all about. It’s a comforting yet vibrant dish that feels like a tropical escape in a bowl, perfect for any day you want something both delicious and nourishing.

The image shows a white bowl filled with bright orange soup that has a creamy texture. There are several layers visible; the soup base is smooth with small bubbles on the surface. Floating on top are thin slices of red chili, fresh green cilantro leaves, and light green slices of lime. There are also pieces of white shredded meat and small green onion slices scattered throughout the soup. The bowl is placed on a surface with a white marbled texture, and a mustard yellow cloth with fringed edges is nearby. The 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

This Coconut Lime Fish Soup Recipe quickly became one of my go-to dishes when I crave something wholesome but full of flavor. It’s incredibly satisfying without feeling heavy, and the balance of creamy coconut with zesty lime and a dash of spice keeps every spoonful exciting.

Simply Elegant: It’s surprising how just a handful of ingredients combine into something so complex and comforting.
Bright & Tangy: The lime zest and juice brighten the creamy coconut base perfectly.
Protein-Packed & Light: Ideal if you want something nourishing and not too heavy, especially with flaky white fish.
Flexible & Customizable: You can easily add your favorite veggies or tweak the spice to suit what you have on hand.

Ingredients & Why They Work

Each ingredient in this Coconut Lime Fish Soup Recipe plays a key role, contributing layers of flavor and texture that harmonize beautifully. When you shop for this, aim for fresh lime and good-quality white fish — it really makes a difference.

Flat lay of a small white ceramic bowl of bright red curry paste, a small white ceramic bowl of creamy full-fat coconut milk, a small white ceramic bowl of golden avocado oil, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl of translucent fish sauce, one whole fresh lime, half a medium yellow onion finely chopped on a white ceramic plate, three peeled garlic cloves, a 2-inch piece of fresh ginger root with papery skin, one cup of chopped ripe red tomatoes on a white ceramic plate, fresh white fish fillets (cod) arranged on a white ceramic plate, a few bright green sprigs of cilantro, chopped green onions on a white ceramic plate, lime wedges arranged neatly on a white ceramic dish, all placed 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 mild flavor and high smoke point make it perfect for gently sautéing the aromatics without overpowering.
Yellow Onion: Adds a natural sweetness and depth that forms the soup’s flavor base.
Garlic: Brings warmth and fragrant notes that mingle well with ginger and curry.
Ginger: Fresh ginger adds a subtle zing and earthiness — don’t skip it, it ties everything together.
Full-Fat Coconut Milk: Gives the soup its signature creamy texture and rich flavor.
Chicken Broth: Adds savory depth and balances the creaminess of the coconut milk.
Red Curry Paste: This adds a beautiful warmth and complexity — start with less and adjust to your taste.
Fish Sauce: A little umami boost that elevates the whole soup without making it fishy.
Lime (Zest & Juice): Brightens and cuts through the richness for balance and freshness.
Fresh Tomatoes: Their natural acidity adds a pleasant tang and texture to the broth.
White Fish Fillets (Cod, Halibut, or Tilapia): Choose firm, flaky white fish for the perfect tender bite.
Salt and Pepper: Essential for seasoning and rounding out all the flavors.
Fresh Cilantro, Lime Wedges, Green Onions: These garnishes add fresh herbs and brightness right before serving.

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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

I love tweaking this Coconut Lime Fish Soup Recipe depending on what I have on hand or my mood. Don’t hesitate to add more veggies or adjust the heat level — it’s a very forgiving and flexible soup.

Variation: One time, I added some sliced bell peppers and baby spinach toward the end — it gave the soup extra color and nutrients without stealing the spotlight.
Spice Level: I usually start with 1 tablespoon of red curry paste for mild heat, but I’ve bumped it up to 2 for a spicier kick that wakes up the whole dish.
Protein Swap: When I want variety, I sometimes use shrimp or scallops instead of white fish, which cooks just as well in this broth.

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

A white bowl filled with creamy orange soup that has chunks of white fish and pieces of tomato floating inside. On top, there are green cilantro leaves on one side, two rings of sliced red chili pepper near the center, and slices of green lime resting on the soup’s surface. The texture of the soup looks smooth with small bubbles, and small green slices of green chili are scattered throughout. A spoon is partially dipped into the soup on the right edge of the bowl. The background shows a white marbled surface with a halved lime nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Begin by heating avocado oil in a large pot over medium heat. Toss in the finely chopped onion and stir occasionally until it’s soft and translucent — about 3 to 5 minutes. I like to keep an eye so it doesn’t brown; you want just softness here. Next, add the minced garlic and ginger, cooking for another couple of minutes until your kitchen smells amazing and you can really sense those fragrant flavors coming alive.

Step 2: Build the Broth

Pour in the coconut milk and chicken broth, then stir in the red curry paste, fish sauce, lime zest, lime juice, and chopped tomatoes. Bring everything to a boil, then immediately lower the heat to a gentle simmer. Cover and let it cook for about 30 minutes — this slow simmer is where all the flavors deepen and marry together. I usually let it bubble softly, stirring once in a while to prevent sticking.

Step 3: Cook the Fish

Gently add the white fish fillets to the pot. Cooking takes about 10 minutes or until the fish is opaque and flakes easily. I always use a kitchen thermometer here to check for that perfect 145°F to make sure it’s safely cooked but still tender. When ready, carefully lift the fillets out with tongs and place them on a cutting board.

Step 4: Flake and Return

Using a fork, break the fish into bite-sized pieces and gently stir them back into the soup. Give everything a good mix to distribute the fish evenly, and taste to adjust salt, pepper, or more lime if needed. The soup is now ready to serve!

Top Tip

From many times making this soup, I found that balancing the heat and acidity is key to nailing the Coconut Lime Fish Soup Recipe every time. Here are some really useful tips I've learned along the way that can make a big difference:

Control the Curry Paste: Always add the red curry paste gradually. It’s easier to add more heat than to tone it down later.
Use Fresh Lime: Freshly zested and juiced lime brightens the soup in a way bottled just can’t match.
Don’t Overcook the Fish: Removing and flaking the fish once it hits 145°F keeps it tender and perfectly textured.
Simmer Gently: Keeping the heat low during simmering helps flavors meld without breaking the coconut milk’s creamy texture.

How to Serve Coconut Lime Fish Soup Recipe

Garnishes

I always finish off this soup with a handful of fresh cilantro, chopped green onions, and extra lime wedges. The fresh herbs add a vibrant brightness and the lime wedges let everyone add a little extra zing at the table — trust me, it’s the simple touches that make it special.

Side Dishes

This soup pairs really well with crusty bread for dipping or a light side salad with cucumber and mint to complement the tropical flavors without weighing you down.

Creative Ways to Present

For a special dinner, I’ve served this Coconut Lime Fish Soup Recipe in mini coconut shells for a fun tropical twist. It’s also lovely to ladle into pretty bowls and garnish with edible flowers or extra herbs for a visually stunning presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I recommend keeping garnishes separate until serving so they stay fresh and vibrant.

Freezing

I’ve frozen this soup successfully, but keep in mind the texture of the fish may change slightly. To freeze, cool completely, then freeze in individual portions. Thaw gently overnight in the fridge before reheating.

Reheating

To reheat, warm the soup gently over low heat on the stove, stirring occasionally. This helps preserve the creamy coconut texture and prevents the fish from overcooking further.

Frequently Asked Questions:

Can I use other types of fish for the Coconut Lime Fish Soup Recipe?

Absolutely! Firm, flaky white fish like cod, halibut, or tilapia work best, but you can also experiment with shrimp or scallops for a different twist. Just adjust the cooking time accordingly.

How spicy is this Coconut Lime Fish Soup Recipe, and can I adjust it?

The soup’s spice level depends on the amount of red curry paste you add. Start with one tablespoon for mild heat and add more if you like it spicier. The soup is quite adaptable to your preference.

What if I don’t have red curry paste on hand?

You could substitute with another curry paste you have, or a mix of chili flakes and ground coriander with a bit of turmeric. However, red curry paste gives the distinctive flavor that’s key to this recipe, so I recommend picking some up when you can.

Can I make the Coconut Lime Fish Soup Recipe vegan or vegetarian?

To make it vegan or vegetarian, replace the chicken broth with vegetable broth and swap fish with firm tofu or mushrooms. Skip the fish sauce or use a vegan alternative like soy sauce or tamari for umami.

Final Thoughts

This Coconut Lime Fish Soup Recipe holds a special place in my kitchen because it’s one of those dishes that feels effortlessly impressive yet is surprisingly easy to make. Every time I spoon up that rich, tangy broth with tender flakes of fish, it reminds me why sharing simple, flavorful food is the best kind of comfort. I hope you enjoy making this as much as I do — it’s a real winner for your weeknight dinners or when you want to treat yourself to something fresh and nourishing.