There’s something deeply comforting about the bright, creamy zing of a well-made **Coconut Lime Fish Soup Recipe**—it’s like a little bowl of sunshine for your soul. The coconut milk’s richness combined with fresh lime’s tang and tender flakes of fish creates a blend that’s both vibrant and soothing at once.

A bowl of bright orange soup fills the white bowl, with visible pieces of white meat and soft potato chunks in the broth. Floating on top are green herbs, including large fresh cilantro leaves and chopped green onion pieces. Thin slices of red chili pepper add a pop of red, while two thin lime slices rest partially submerged in the soup, showing light green and pale yellow colors. The bowl sits on a white marbled surface next to a yellow-brown fringed cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Coconut Lime Fish Soup Recipe
Top Tip
How to Serve Coconut Lime Fish Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Coconut Lime Fish Soup Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Coconut Lime Fish Soup Recipe. It’s one of those dishes that feels luxurious but comes together in a snap, making it a winner for any night of the week. Plus, it’s packed with fresh flavors that keep you coming back for more.

Simple, Fresh Ingredients: This recipe highlights bright lime, creamy coconut milk, and fresh fish—all pantry staples that come to life together beautifully.
Bold, Balanced Flavors: The subtle heat from red curry paste and the umami kick of fish sauce balance the soup’s richness perfectly.
Healthy & Nourishing: It’s loaded with protein and fresh goodness, perfect for a light yet satisfying meal.
Easy to Customize: Want it spicier? More veggies? Thicker? It adapts wonderfully to your taste and pantry.

Ingredients & Why They Work

The magic of this Coconut Lime Fish Soup Recipe lies in its simplicity and the harmony between ingredients. Each one brings its own personality and purpose, so when you scoop that first spoonful, the flavors mingle perfectly without overpowering one another. Quick tip: fresh fish is key here—it really makes a difference.

Flat lay of a small white ceramic bowl of creamy coconut milk, a small white ceramic bowl of rich red curry paste, a small white ceramic bowl of golden avocado oil, a small white ceramic bowl of clear chicken broth, a medium yellow onion halved with layers visible, three whole cloves of garlic with papery skin, a 2-inch fresh ginger nub with light brown skin, one whole bright green lime with a few wedges beside it, one whole lime showing zesty peel, a small pile of chopped fresh red tomatoes, a few fresh green cilantro sprigs, several sliced green onions, perfectly white thick cod fish fillets, all arranged with perfect symmetry and balanced proportions placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Avocado oil: I love how it withstands heat and adds a mild, buttery touch without competing with other flavors.
Yellow onion: Provides a gently sweet base that mellows as it cooks.
Garlic: A must for that warm aromatic punch that wakes up your nose and taste buds.
Ginger: Brings a subtle zing and earthiness that feels fresh and comforting.
Full-fat coconut milk: The heart of this soup—creamy, luscious, and rich, it creates that silky texture we all crave.
Chicken broth: Adds depth and balances the creaminess with a savory note.
Red curry paste: I always start with less and add more to get the perfect level of heat and spice for my mood.
Fish sauce: Umami perfector—it rounds out the flavor profile with that essential savory boost.
Lime zest and juice: The twin stars that brighten everything up and give the soup its fresh citrus pop.
Fresh tomatoes: They add a juicy bite and subtle acidity that complements the richness.
White fish fillets: Cod, halibut, or tilapia all work wonderfully—they flake beautifully and absorb the broth’s flavors.
Salt and pepper: Essential seasonings and simple game changers when done right.
Fresh cilantro, lime wedges, green onions: These fresh garnishes elevate each bowl with vibrant color and an extra flavor layer.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup—it’s so forgiving and versatile. You can easily tweak the spice level or swap ingredients to suit your pantry or dietary needs.

Variation: Adding diced bell peppers or snap peas gives an extra crunch and sweetness—one of my favorite tweaks when I want it cozier but still fresh.
Dietary Mods: Use vegetable broth for a pescatarian-friendly version, or swap lime with lemon if limes are out of season.

Step-by-Step: How I Make Coconut Lime Fish Soup Recipe

A white bowl filled with a creamy orange soup with pieces of white fish spread across the surface, bright red chili slices on top, and green sliced scallions scattered throughout. On one side, fresh green cilantro leaves form a small heap, and near the edge, two thin lime wedges rest in the soup. The soup looks rich with small tomato chunks adding red spots and a silver spoon is partially visible inside the bowl. The bowl sits on a white marbled surface with another bowl partially visible at the bottom left, and a halved lime placed nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Aromatics

Heat avocado oil in a large pot over medium heat. Toss in the finely chopped onion and stir occasionally. As the onion softens (usually 3 to 5 minutes), your kitchen will start filling with that sweet, welcoming aroma that hints at what’s coming. Add the minced garlic and ginger next, stirring until they release their fragrance—this takes just a few minutes. Take care not to burn the garlic; you want it golden, not bitter.

Step 2: Build the Soup Base

Pour in the full-fat coconut milk and chicken broth with the red curry paste. I usually start with 1 tablespoon of curry paste and taste as it simmers—I want a gentle heat that complements without overpowering. Season with fish sauce for that savory umami punch. Then add lime zest, juice, and the chopped fresh tomatoes. Cover your pot and bring everything to a boil—then reduce to a gentle simmer. Let those flavors marry for 30 minutes. It’s a great time to prep your garnishes or set the table.

Step 3: Add the Fish and Finish Cooking

Gently nestle the fresh fish fillets into the simmering soup. I like to use a thermometer here—the fish is perfectly done when it reaches 145°F internally. Usually, it takes about 10 minutes. This patience pays off because the fish stays tender, flakes beautifully, and absorbs the soup’s flavors without falling apart.

Step 4: Flake and Serve with Love

Use tongs to transfer the cooked fish to a cutting board and break it into bite-sized pieces with a fork—this step is a game-changer for eating ease. Return the pieces to the pot, stir gently to combine, and ladle into bowls. Garnish generously with fresh cilantro, chopped green onions, and lime wedges for that fresh pop of color and flavor.

Top Tip

This Coconut Lime Fish Soup Recipe has been a go-to for me when I want a bright, comforting meal without fuss. Over the years, I’ve learned a few secrets that’ll help you nail it every time:

Quality Fish Matters: Choose fresh, firm white fish like cod or halibut to get the best texture—it holds up well in the soup and flakes perfectly.
Controlled Simmer: Don’t rush the simmering step—allowing the soup to gently bubble for 30 minutes develops those layered flavors beautifully without breaking down the coconut milk.
Taste as You Go: I always start with less curry paste and fish sauce, adjusting incrementally to suit your spice tolerance and saltiness preference.
Don’t Overcook the Fish: Using a thermometer or checking for flakiness stops the fish from drying out and keeps the texture perfect.

How to Serve Coconut Lime Fish Soup Recipe

Garnishes

I’m a huge fan of fresh cilantro and sliced green onions on top for a burst of herbal brightness. Lime wedges on the side let everyone add a little extra zing just before digging in. Sometimes, for a smoky twist, I sprinkle a tiny pinch of smoked paprika—it's unexpected but delightful.

Side Dishes

Crusty bread is my go-to—perfect for dipping into that luscious broth. A simple green salad with a tangy vinaigrette balances the creaminess of the soup beautifully. On cooler nights, I love pairing it with jasmine rice to make it even more filling.

Creative Ways to Present

For dinner guests, I’ve served this soup in whimsical coconut bowls for an island vibe. Adding edible flowers and extra herbs as garnish makes it look restaurant-quality effortlessly. It’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

After cooling, I store any leftovers in an airtight container in the fridge. The soup keeps well for up to 3 days, and the flavors actually deepen after resting overnight. Just keep the fish pieces intact to avoid them falling apart until serving.

Freezing

I’ve frozen this soup a couple of times with success, though I recommend separating the fish before freezing—fish texture can become a bit off after thawing. Freeze just the broth base, then add fresh fish when reheating for best texture.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If you find the soup has thickened too much, add a splash of broth or water to loosen it back to your desired consistency. Add fresh lime juice and herbs right before serving to revive that bright flavor.

Frequently Asked Questions:

Can I use other types of fish in this recipe?

Absolutely! While white fish like cod, halibut, or tilapia is preferred for its mild flavor and flaky texture, you can also use firm fish such as mahi-mahi or snapper. Just ensure the fish cooks fully and flakes nicely.

How spicy is this Coconut Lime Fish Soup Recipe?

The spice level is mild to medium depending on how much red curry paste you add. I recommend starting with 1 tablespoon and adjusting to your preference—adding more if you want a bolder kick. It’s easy to control the heat to suit your taste buds.

Can I make this soup ahead of time?

Yes! The flavors actually improve if you make the soup a day ahead and refrigerate it. Just add fresh herbs and lime juice right before serving. I don’t recommend cooking the fish too far in advance, though, to keep it tender.

What can I serve with Coconut Lime Fish Soup?

I love serving it with crusty artisan bread or a light salad with a lemon vinaigrette. Jasmine rice also pairs nicely if you want a more filling meal. These sides complement the soup’s fresh and creamy flavors perfectly.

Final Thoughts

This Coconut Lime Fish Soup Recipe has earned a place in my regular meal rotation because it’s simple, flavorful, and feels like a little celebration in a bowl. Whether you’re cooking for yourself or feeding friends, I promise you’ll love the way the bright citrus cuts through the creamy richness—making every spoonful a joy. Give it a try; I can’t wait to hear how it becomes your own kitchen staple too!