Go Back
–+ servings
Bowl of Coconut Lime Fish Soup garnished with lime and herbs

Coconut Lime Fish Soup

A warm bowl of Coconut Lime Fish Soup combining bright citrus, creamy coconut, and flaky white fish, perfect for a light yet satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Asian, Tropical
Servings 4 servings
Calories 350 kcal

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.

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, separate the broth from fish to maintain texture. Make-ahead tips include preparing aromatics and the coconut-lime broth in advance.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 12gSodium: 800mgFiber: 3gSugar: 2g
Keyword Citrus Flavors, Coconut Lime Fish Soup, Comfort Food, Healthy Soup, Seafood Soup
Tried this recipe?Let us know how it was!