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Coconut Lime Fish Soup

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This Coconut Lime Fish Soup is a fragrant, creamy, and comforting soup inspired by Southeast Asian flavors. It features flaky white fish gently poached in a rich coconut broth infused with garlic, ginger, lemongrass, lime, and a touch of heat from red curry paste. It’s light yet satisfying, perfect for chilly nights or when you crave something nourishing and full of flavor.

Ingredients

Scale
  • 1 tablespoon coconut oil or neutral oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 stalk lemongrass, trimmed and bruised (or 1 teaspoon lemongrass paste)
  • 1 tablespoon red curry paste (adjust to taste)
  • 1 (400 ml) can full-fat coconut milk
  • 2 cups fish stock or chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar (optional)
  • Zest of 1 lime
  • Juice of 2 limes (or to taste)
  • 500 g (about 1 lb) firm white fish (cod, halibut, or snapper), cut into chunks
  • Salt and pepper, to taste
  • Fresh cilantro or Thai basil, chopped (for garnish)
  • Optional: Sliced red chili, green onions, cooked rice or noodles (for serving)

Instructions

  1. Heat the coconut oil in a large pot over medium heat. Add the chopped shallots and sauté for 2–3 minutes until soft.

  2. Stir in the garlic and ginger, and cook for another minute until fragrant.

  3. Add the lemongrass and red curry paste. Cook for 1–2 minutes to release the flavors.

  4. Pour in the coconut milk and fish stock. Stir in the fish sauce and optional brown sugar. Bring to a gentle simmer.

  5. Add the fish chunks to the simmering broth and cook for 5–8 minutes, or until the fish is opaque and flakes easily.

  6. Remove the lemongrass stalk. Add lime zest and juice. Taste and adjust seasoning with salt, pepper, or more lime juice as needed.

  7. Ladle into bowls and top with fresh herbs and optional sliced chili. Serve as is or over rice or noodles.

Notes

  • For extra richness, swirl in a spoonful of coconut cream at the end.

  • Shrimp or scallops can be added alongside or instead of fish.

  • If using frozen fish, thaw completely and pat dry before cooking.

  • Lemongrass can be omitted if unavailable; use more lime zest and ginger for a similar brightness.

  • The soup can be made ahead, but add the fish just before serving to keep it tender.

Nutrition

Keywords: coconut lime fish soup, Thai fish soup, coconut fish curry, creamy fish soup, healthy seafood soup, lime coconut soup

Find it online: https://busyrecipe.com/coconut-lime-fish-soup/

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