There’s something about a warm bowl of Coconut Lime Fish Soup that feels like a gentle hug for the senses — bright citrus, creamy coconut, and flaky white fish coming together in a single comforting pot. This seasonal homemade recipe is perfect when you want something light but deeply satisfying, especially as citrus and market-fresh greens come into their stride. If you love brothy, aromatic bowls, you might also enjoy the cozy flavors in this Aromatic Ginger Garlic Chicken Noodle Soup — a lovely companion to this fish-forward dish Aromatic Ginger Garlic Chicken Noodle Soup.
Why this Coconut Lime Fish Soup works
Coconut milk adds richness without heaviness, lime brings lift and brightness, and the white fish keeps the protein delicate and quick-cooking. It’s a breeze to make from scratch, adaptable to what’s in season, and friendly to cooks who want big flavor with minimal fuss. Read on for ingredients, equipment, step-by-step directions with helpful tips, storage advice, serving ideas, and answers to common questions.
Ingredients & Equipment
Ingredients
- 1 lb white fish (such as cod or tilapia), cut into 1–2 inch chunks
- 1 can (14 oz) coconut milk (full-fat for richness, light if you prefer lower calories)
- 2 cups fish or chicken broth (homemade or low-sodium store-bought)
- 1 lime (juice and zest)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1–2 green chilies (sliced, optional — jalapeño or serrano)
- 1 cup cherry tomatoes (halved)
- 1 cup spinach or kale (packed)
- Salt and pepper to taste
- Fresh cilantro for garnish
Notes on ingredients
- Fish: Choose fresh, firm white fish like cod, tilapia, haddock, or pollock. If you prefer, use chunked salmon for a richer profile (cooking time will be similar).
- Coconut milk: Full-fat yields a silkier mouthfeel; shake the can before opening. If your coconut milk separates, whisk before using.
- Broth: Fish stock enhances sea-salty depth; chicken broth is a convenient, flavorful alternative.
- Lime: Use both zest and juice — the zest carries essential oils that amplify lime flavor.
- Greens: Spinach wilts faster and stays tender; kale adds chew and structure if you prefer heartier greens.
Equipment & helpful tools
- Large, heavy-bottomed pot or Dutch oven (for steady simmering)
- Cutting board and chef’s knife
- Wooden spoon or heatproof spatula
- Citrus zester or microplane
- Measuring cups and spoons
- Ladle and shallow bowls for serving
Optional helpful tools - Blender (if you like a slightly puréed, creamier base — see variations)
- Baking tray (for roasted tomatoes variant)
- Instant-read thermometer (to check fish reaches ~140–145°F if desired for precision)
If you enjoy richer, cream-forward soups, you might be intrigued by a different take on comfort bowls like the Bacon Cheddar Gnocchi Soup — it’s a great place to look for inspiration on texture and richness Bacon Cheddar Gnocchi Soup — a rich and creamy comfort meal.
Step-by-Step Instructions (with tips)
Prepare your aromatics: Heat 1–2 tablespoons of neutral oil (or a bit of coconut oil for extra coconut flavor) over medium heat in a large pot. Add the chopped onion and sauté until translucent and soft, about 4–6 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, stirring so the garlic doesn’t brown. Tip: Keep the heat moderate — browned garlic turns bitter.
Build the base: Pour in the fish or chicken broth and the coconut milk, stirring to combine. Add the lime zest and lime juice (reserve a little juice for finishing if you like extra brightness). Increase heat to bring the soup to a gentle simmer. Tip: If your coconut milk is very thick, whisk for a few seconds off-heat to smooth it out before adding.
Add the fish and vegetables: Gently slide in the fish chunks, sliced chilies, and halved cherry tomatoes. Reduce heat to a low simmer and cook until the fish is opaque and flakes easily with a fork, about 5–8 minutes depending on the thickness of the pieces. Tip: Keep the simmer low — vigorous boiling can make the fish fall apart.
Add the greens: Stir in the spinach or kale and cook until just wilted (spinach: 1–2 minutes; thinly-stemmed kale: 3–4 minutes). Taste and adjust seasoning with salt and pepper. Tip: If using kale, removing the thick stems before chopping helps it soften more quickly.
Final adjustments and serve: If the flavor needs balancing, add small amounts of lime juice, a pinch of sugar (if the tomatoes are too tart), or a splash of fish sauce for depth. Serve hot in shallow bowls and garnish with fresh cilantro and extra lime wedges.
Variations and kitchen tips
- Roasting vs. simmering tomatoes: For a deeper, sweeter tomato presence, roast the halved cherry tomatoes on a baking tray with a drizzle of oil at 425°F for 12–15 minutes until blistered, then add them near the end. This brings smoky-sweet complexity without overshadowing the lime.
- Blended base: For a silkier, slightly thicker broth, remove a cup of the coconut-broth mixture, blend it until smooth, then stir it back in. Be cautious blending hot liquids; vent the lid or cool slightly.
- Spice and heat: Swap green chilies for red Thai chilies for sharper heat, or add a teaspoon of red curry paste in step 2 for a Thai-inspired curry-lime profile.
- Protein swaps: Shrimp cooks even faster (2–3 minutes) and is a lovely alternative; adjust cooking time accordingly. Firm tofu cubes also work for a vegetarian take — use vegetable broth instead of fish.
- Acid and finish: In addition to lime, a small splash of vinegar or a few drops of sesame oil can round flavors beautifully.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Fridge: Let the soup cool slightly (no more than 2 hours), then transfer to an airtight container. Refrigerate for up to 3 days. Note: Fish-based soups are best eaten within a few days to maintain fresh flavor.
- Separate components: If you anticipate leftovers, consider storing the cooked fish separately from the broth and greens. Reheat the broth and add fish just long enough to warm through; this prevents the fish from breaking down and keeps textures pleasant.
Freezing
- Soup with fish can be frozen, but texture may change: Freeze the broth and tomatoes separately from the fish if possible. Use freezer-safe containers and leave headspace for expansion. Frozen broth lasts 2–3 months. Thaw in the refrigerator overnight before reheating gently.
- If you want a freezer-friendly meal, make a batch of the coconut-lime broth base (without fish and delicate greens), freeze it, and add fresh fish and spinach when reheating.
Make-ahead
- Prep aromatics and zest ahead of time: Chop onions and mince garlic up to 24 hours ahead and store in an airtight container. Zest and juice limes and keep them chilled.
- Broth-based advance: Make the coconut-lime broth a day ahead and quickly reheat; add fish and greens right before serving for the freshest texture.
Portioning advice
- This recipe yields 3–4 generous servings depending on appetite and sides. For single-serving meal prep, portion broth into separate containers and add freshly cooked fish at mealtime.
How to Use / Serve This Dish
Serving ideas
- Simple bowl: Serve the soup hot with a wedge of lime and cilantro garnish, and perhaps a drizzle of extra coconut milk for visual richness.
- With grains: Pair with jasmine rice, coconut rice, or a scoop of quinoa to make the meal more substantial. The rice can be served on the side or added to bowls before ladling the soup.
- With bread: Crusty bread or a garlic flatbread for dipping is lovely when you want something less steamy and more hands-on.
Creative variations and pairings
- Light lunch: Serve with a crisp green salad and chilled white wine or a citrusy iced tea.
- Family-style dinner: Lay out bowls of chopped herbs, sliced chilies, and lime wedges so everyone can tailor their bowl.
- Fusion twist: Stir in a tablespoon of Thai red curry paste and a handful of shredded basil for a spicier, herb-forward variation. For inspiration on hearty legume-based pairings, consider how a comforting Butter Bean Soup can sit alongside lighter broths in a multi-dish meal Butter Bean Soup.
Plating tips
- Use shallow, wide bowls to show off the fish and tomatoes and to let the aroma of lime lift toward the nose as you serve. Add a few whole cilantro leaves on top for color and a pop of fresh scent.
FAQ
Q: Can I use frozen fish for Coconut Lime Fish Soup?
A: Yes — just thaw it safely in the refrigerator overnight and pat it dry before adding to the pot. Frozen fish may release extra water, so adjust simmer time and seasoning as needed.
Q: How long will leftovers keep in the fridge?
A: Store in an airtight container and consume within 3 days. Reheat gently on the stovetop to avoid overcooking the fish and to preserve texture.
Q: Can I make this dairy-free and gluten-free?
A: Absolutely. The base recipe is already dairy-free (coconut milk replaces dairy cream) and naturally gluten-free, provided your broth and seasonings are gluten-free.
Q: What are good substitutions for lime or coconut milk?
A: If you’re out of lime, lemon can work in a pinch but will change the flavor profile — lime is preferable for its aromatic oils. If you need an alternative to coconut milk, try full-fat evaporated milk for creaminess (not suitable if you need dairy-free), or a blend of silken tofu and a touch of oil for a plant-based but less-coconut-forward substitute.
Conclusion
Coconut Lime Fish Soup is a seasonal, comforting bowl that balances bright citrus, creamy coconut, and delicate fish for a meal that feels both light and indulgent. It’s quick enough for weeknights, special enough for weekend dinners, and flexible so you can tailor heat, herbs, and texture to your mood. If you’d like to see other takes on coconut-lime fish recipes for inspiration, take a look at this lovely version on Kimberly Raymond Studios Coconut Lime Fish Soup – Kimberly Raymond Studios, a spicier stew-style rendition at Simmering Starfruit Coconut Lime Fish Stew with Chili Peppers – Simmering Starfruit, and a classic Thai-inspired approach at The View From Great Island Thai Coconut Lime Soup • The View from Great Island. Try this recipe, adapt it for your season, and I’d love to hear how you made it your own — share a photo or comment below so we can celebrate your bowl together.
Coconut Lime Fish Soup
Ingredients
Main Ingredients
- 1 lb white fish (such as cod or tilapia), cut into 1–2 inch chunks Fresh, firm white fish. Consider salmon for a richer flavor.
- 1 can coconut milk (14 oz) Use full-fat for richness; shake can before opening.
- 2 cups fish or chicken broth Homemade or low-sodium store-bought.
- 1 lime (juice and zest) Use both for enhanced flavor.
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1–2 green chilies (sliced, optional) Consider jalapeño or serrano for heat.
- 1 cup cherry tomatoes (halved) Can be roasted for added sweetness.
- 1 cup spinach or kale (packed) Use spinach for tenderness; kale for a heartier texture.
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Heat 1–2 tablespoons of neutral oil over medium heat in a large pot. Add the chopped onion and sauté until translucent and soft, about 4–6 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, stirring to prevent browning.
Building the Soup Base
- Pour in the fish or chicken broth and the coconut milk, stirring to combine. Add the lime zest and lime juice (reserve a little juice for finishing). Increase heat to bring the soup to a gentle simmer.
Cooking the Fish and Vegetables
- Gently slide in the fish chunks, sliced chilies, and halved cherry tomatoes. Reduce heat to a low simmer and cook until the fish is opaque and flakes easily, about 5–8 minutes.
Adding Greens and Final Adjustments
- Stir in the spinach or kale and cook until just wilted. Taste and adjust seasoning with salt and pepper. If the flavor needs balancing, add lime juice, a pinch of sugar, or a splash of fish sauce. Serve hot, garnished with fresh cilantro and lime wedges.
