Description
Coconut Lime Fish Soup is a comforting, Thai-inspired dish featuring tender white fish simmered in a creamy coconut broth with bold red curry, fresh lime juice, and warming aromatics. It’s quick to make but offers deep, layered flavors with a touch of tropical brightness—the perfect bowl for a cozy evening or a feel-good weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 lb white fish fillets (cod, halibut, or tilapia)
- 1 tablespoon olive oil
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
Aromatics & Spices
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
Seasonings
- 1 tablespoon fish sauce
- Juice of 1 lime
- Salt and pepper, to taste
To Serve
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Sauté the Aromatics: Heat olive oil in a pot over medium heat. Add the diced onion, minced garlic, and ginger. Cook for 2-3 minutes, stirring occasionally, until softened and fragrant.
- Bloom the Curry Paste: Stir in the red curry paste and cook for 1 minute to release its full flavor, making sure it doesn’t burn.
- Add Liquids: Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
- Season the Broth: Add the fish sauce, freshly squeezed lime juice, and season with salt and pepper to taste. Stir well so all the flavors meld together.
- Poach the Fish: Gently nestle the fish fillets into the simmering broth. Let them cook for 8-10 minutes, or until the fish is opaque, cooked through, and flakes easily with a fork.
- Finish and Serve: Ladle the hot soup into bowls. Top with plenty of fresh cilantro and serve each bowl with lime wedges on the side for extra brightness.
Notes
- You can use any firm white fish; avoid very delicate varieties as they may fall apart in the soup.
- For a spicier kick, add extra red curry paste or a sliced chili when sautéing the aromatics.
- This soup is dairy-free and naturally gluten-free as long as your curry paste and fish sauce are certified.
- Store leftovers in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main-course
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 310
- Sugar: 3g
- Sodium: 840mg
- Fat: 19g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 50mg