Coconut Lime Fish Soup

A bright, aromatic soup that balances creamy coconut milk with zesty lime and fragrant spices—tender white fish gently poached in a golden broth infused with ginger, garlic, and red curry. Light yet satisfying, this one-pot meal comes together in under 30 minutes and tastes like a seaside village on a summer afternoon.

Why You’ll Love This Recipe

This isn’t just soup—it’s comfort with a tropical soul. Silky coconut milk meets the fresh tang of lime, while red curry adds warmth without overwhelming heat. The fish cooks directly in the broth, absorbing flavor with every bite. It’s naturally gluten-free, low-carb, and packed with clean protein. Whether you’re healing, craving something light, or just want dinner fast, this bowl delivers calm in every spoonful.

Ingredients

Main

• 450g (1 lb) white fish fillets (cod, halibut, or tilapia), patted dry and cut into 2-inch pieces

Aromatics

• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated (about ½ inch knob)

Soup Base

• 1 tbsp red curry paste (Thai Kitchen or Maesri recommended)
• 400ml (1 can) full-fat coconut milk (not “light”)
• 480ml (2 cups) chicken or vegetable broth (low-sodium if preferred)

Seasoning

• 1 tbsp fish sauce (or soy sauce for fish-free)
• Juice of 1 lime (about 2–3 tbsp)
• Salt, to taste
• Freshly ground black pepper, to taste

For Cooking

• 1 tbsp olive oil or coconut oil

Garnish & Serving

• Fresh cilantro, chopped
• Lime wedges
• Optional: sliced red chili, green onions, or steamed jasmine rice

Step-by-Step Instructions

1. Prep the fish:
   Pat fish fillets dry with paper towels. Season lightly with salt and pepper. Set aside.
2. Sauté aromatics:
   Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook 3–4 minutes until soft and translucent. Stir in garlic, ginger, and red curry paste. Cook 1 minute more, stirring constantly, until deeply fragrant.
3. Build the broth:
   Pour in coconut milk and broth. Stir well to combine—make sure no curry paste sticks to the bottom. Bring to a gentle simmer (do not boil rapidly—coconut milk may separate).
4. Poach the fish:
   Carefully add seasoned fish pieces to the simmering liquid. Reduce heat slightly. Cover the pot partially (leave a small gap for steam to escape). Simmer 8–10 minutes, until fish is opaque and flakes easily with a fork.
5. Finish with brightness:
   Stir in fish sauce and lime juice. Taste and adjust: more lime for tang, more salt for depth, more curry paste for heat.
6. Serve warm:
   Ladle into bowls. Garnish generously with fresh cilantro and serve with lime wedges on the side. Offer steamed rice if desired.

You Must Know

• Pat fish dry — prevents excess moisture and helps it hold shape.
• Use full-fat coconut milk — “light” versions lack richness and may curdle.
• Don’t boil after adding coconut milk — high heat breaks it down; keep it at a gentle simmer.
• Add acid last — lime juice preserves freshness when added at the end.
• Fish cooks fast — check early to avoid overcooking.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over low heat—do not boil.
• Not recommended for freezing — fish becomes rubbery upon thawing.

Ingredient Substitutions

Serving Suggestions

• Serve over jasmine or basmati rice for a heartier meal.
• Pair with a crisp Asian slaw or spring rolls.
• Great with a cold lager, sparkling water with lime, or green tea.
• Ideal for meal prep—portion into containers (add lime juice fresh when reheating).

Cultural Context

Inspired by Southeast Asian coastal kitchens—from Thailand’s tom kha to Vietnam’s herbal broths—this soup reflects centuries of cooking with what the sea and soil provide. Coconut milk soothes spice, lime lifts richness, and fresh herbs carry the scent of home. While not traditional, it honors the spirit of quick, nourishing meals made with care and minimal fuss.

Pro Tips

• Double the batch — it freezes well without the fish. Add cooked fish when reheating.
• Toast the curry paste — cook 30 seconds in oil before adding liquids to deepen flavor.
• Use frozen fish? Thaw first for best texture.
• Make it creamier: Blend ½ cup of the soup and stir back in.
• Boost umami: Add 1 dried kaffir lime leaf (remove before serving) or ½ tsp mushroom powder.

Frequently Asked Questions

Q: Can I use frozen fish?
A: Yes, but thaw completely first. Frozen fish releases water and can make the broth thin.

Q: Why did my coconut milk curdle?
A: Likely due to boiling or cold ingredients added too fast. Keep heat low and add fish gently.

Q: Is this gluten-free?
A: Yes, if using GF-certified broth and curry paste. Always check labels.

Q: Can I make it spicier?
A: Yes! Add ½ tsp crushed red pepper flakes or a sliced bird’s eye chili with the aromatics.

Q: Can I make it ahead?
A: Yes. Prepare broth base up to 2 days ahead. Add fish and lime juice just before serving.

Allergy Information

Contains: fish (unless substituted), shellfish (in fish sauce—check label).
Gluten-free option: Use certified GF fish sauce (like Red Boat) and broth.
Dairy-free: This recipe is naturally dairy-free.
Always verify ingredient labels—especially curry paste and broth.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (without rice)

• Calories: 290
• Fat: 20g
• Saturated Fat: 14g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 3g
• Protein: 24g
• Sodium: 720mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This soup doesn’t shout. It simmers quietly, filling your kitchen with the scent of the tropics. One spoonful—creamy, citrusy, soothing—and you’re reminded: healing doesn’t have to be complicated. Sometimes, all it takes is coconut, lime, and something tender.