Imagine a bowl of warm, creamy soup that brightens your day with zesty lime and smooth coconut flavors—this Coconut Lime Fish Soup Recipe is exactly that. It’s a beautiful blend of comforting and refreshing, perfect for any season and easy to make at home.

A white bowl filled with a creamy orange soup topped with bright green cilantro leaves scattered on the right side, several thin red chili slices placed near the cilantro, and pieces of light beige chicken and potato chunks spread throughout the soup. Two slices of fresh light green lime float on the left and bottom edges of the bowl, with small bits of chopped green onions mixed in. The bowl sits on a white marbled surface with a textured mustard yellow cloth nearby. 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’ve made the Coconut Lime Fish Soup Recipe countless times on cozy nights when I wanted something both nourishing and packed with flavor. What makes it stand out is the harmony between the tangy lime, creamy coconut milk, and tender fish—each bite is a warm hug with a little kick.

Flavor complexity: The combination of red curry paste, lime zest, and fish sauce creates a rich, layered taste that feels gourmet yet approachable.
Simple to prepare: With just one pot and easy-to-find ingredients, you’ll have this soup simmering away in under an hour.
Healthy and satisfying: Loaded with protein from fresh white fish and nutrient-rich coconut milk, it’s comfort food that nourishes your body.
Versatility: You can adjust the heat and add extras like veggies or noodles, making it a flexible recipe perfect for your taste and pantry.

Ingredients & Why They Work

Every ingredient in this Coconut Lime Fish Soup Recipe plays a special role—building layers of aroma, texture, and flavor that make the soup feel luxurious but not complicated. When you shop for the ingredients, look for fresh fish and quality coconut milk to get the best creamy texture and taste.

Flat lay of a halved medium yellow onion finely chopped, three unpeeled garlic cloves, a small pile of thinly sliced fresh ginger, a small white ceramic bowl filled with creamy coconut milk, a small white bowl with clear golden avocado oil, a small white bowl of deep red curry paste, a small white bowl of light brown fish sauce, a whole bright green lime partially zested and halved, a small heap of chopped vibrant red fresh tomatoes, three fresh white fish fillets with natural texture, fresh green cilantro sprigs, thinly sliced green onions, and a few fresh lime wedges arranged symmetrically 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: Its mild flavor lets the other ingredients shine and handles sautéing without burning.
Yellow onion: Adds a sweet, savory base when softened, essential for depth of flavor.
Garlic: Minced finely to release its pungency and aroma into the soup.
Ginger: Fresh ginger gives a warm, slightly spicy note that pairs beautifully with lime.
Full-fat coconut milk: Creates the silky, creamy texture and sweet richness that’s key to this soup.
Chicken broth: A flavorful liquid base that balances the richness of coconut milk.
Red curry paste: The spicy, aromatic heart of the soup—adjust amount to taste for mild or bold heat.
Fish sauce: Adds umami and depth—don’t skip it, it’s essential for authentic flavor.
Lime zest and juice: Bring brightness and a lively tang that cuts through the creaminess.
Fresh tomatoes: Provide freshness and gentle acidity to round out the soup.
White fish fillets: Choose firm, flaky fish like cod or halibut for tenderness that holds up during cooking.
Salt and pepper: To taste, balancing the flavors perfectly.
Fresh cilantro & green onions: For garnish, adding fresh herbal notes and a bit of crunch.
Lime wedges: To serve alongside, for that extra squeeze of citrus when enjoying.

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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 how flexible this Coconut Lime Fish Soup Recipe is — sometimes I add extra veggies like bell peppers or bok choy for crunch, and other times I stir in cooked rice noodles to stretch it into a heartier meal. Don’t hesitate to tweak it to your liking!

Variation: I once swapped cod for shrimp to make a quick, slightly different version that was just as delightful—try it if you want a change of pace.
Spice level adjustment: If you’re sensitive to heat, start with 1 tablespoon of red curry paste, then add more gradually to suit your taste buds.
Make it vegan: Replace chicken broth with vegetable broth and fish sauce with soy sauce or tamari; the lime and coconut base still shine through beautifully.

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

A white bowl is filled with a creamy orange soup that has chunks of white fish and pieces of red tomato floating in it. On top, there are two bright red slices of chili pepper with seeds visible, along with fresh green cilantro leaves gathered on one side. A wedge of lime rests inside the soup near the edge of the bowl, and small slices of green chili pepper are scattered on top. A metal spoon is partially submerged in the soup on the right. The bowl sits on a white marbled surface next to another bowl partially visible with similar soup and some fresh lime halves nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by warming 2 tablespoons of avocado oil over medium heat in a thick-bottomed pot or Dutch oven. Toss in the finely chopped half onion and sauté, stirring occasionally, until it softens and turns translucent—about 3 to 5 minutes. This step draws out the sweetness and builds your flavor foundation. Then add the minced garlic and thinly sliced ginger. Keep stirring for 2 to 3 minutes until you catch that fragrant, mouthwatering aroma. Be careful not to burn them—medium heat and occasional stirring are your allies.

Step 2: Simmer the Broth

Pour in the can of full-fat coconut milk and 2 cups of chicken broth. Stir to combine, then fold in 1 to 2 tablespoons of red curry paste (use less if you prefer milder heat), 2 teaspoons fish sauce, and fresh lime zest plus juice from one lime. Don’t forget your chopped fresh tomatoes here—they add a bright, fresh layer that balances the rich coconut milk. Cover the pot and bring everything to a boil. As soon as it boils, reduce to a gentle simmer and let it cook for 30 minutes to let all those wonderful flavors meld beautifully.

Step 3: Cook the Fish

After the broth has simmered, add your 10 ounces of white fish fillets to the pot. Simmer gently for another 10 minutes, until the fish reaches an internal temperature of 145°F. I always keep a kitchen thermometer handy here—it helps avoid overcooking, so the fish stays tender and flaky. Once cooked, use tongs to carefully transfer the fillets onto a cutting board, break them into bite-sized pieces with a fork, then return them to the soup. Give the pot a big, loving stir.

Step 4: Serve and Garnish

Ladle the soup into bowls, sprinkle fresh cilantro and chopped green onions on top, and add a lime wedge on the side for an extra pop of citrus. This final touch is what makes every spoonful sing.

Top Tip

From many cozy evenings spent making this Coconut Lime Fish Soup Recipe, I’ve learned that attention to the simmer temperature is key. Here’s what helps me every time to get it just right:

Gentle Simmering: Keeping the soup at a soft simmer instead of a rolling boil prevents the coconut milk from splitting and keeps fish tender.
Use Fresh Fish: Fresh, firm fish fillets give the best texture—frozen fish can work but might be more delicate and fall apart.
Thermometer Check: Invest in a quick-read thermometer for perfectly cooked fish every time without guesswork.
Adjust Heat Last: Add heat gradually with the red curry paste—you can always add more, but can’t take it out once too spicy!

How to Serve Coconut Lime Fish Soup Recipe

coconut lime fish soup - Serving Suggestion

Garnishes

For garnishes, I stick with fresh cilantro and chopped green onions because they add freshness and a mild crunch. Lime wedges are non-negotiable—squeezing in extra lime juice right before eating brightens the creamy soup spectacularly. Sometimes, I sprinkle a few thin slices of red chili for heat or toasted coconut flakes for texture when serving guests.

Side Dishes

I especially enjoy pairing this Coconut Lime Fish Soup Recipe with crusty artisan bread to soak up the tasty broth and a light green salad with a tangy vinaigrette to balance the richness. Sticky jasmine rice also works well if you want a more filling meal.

Creative Ways to Present

For special dinners, I’ve served this soup in rustic coconut shells or shallow bowls garnished with edible flowers and extra lime zest. It instantly elevates the experience and impresses guests with minimal effort!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the refrigerator and find it gets even better as the flavors continue to meld overnight. Just be sure to keep the fish submerged in the broth to prevent drying out.

Freezing

Because the soup contains coconut milk, freezing is possible but can change the texture slightly. I recommend freezing the broth and reheating it gently, then adding freshly cooked fish when you're ready to eat for the best experience.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling to keep the coconut milk from curdling. Adding a splash of fresh lime juice post-warming brightens it right up again.

Frequently Asked Questions:

Can I use other types of fish for the soup?

Absolutely! White, flaky fish like cod, halibut, or tilapia work best because they hold together well in the broth. Avoid very oily or delicate fish that might fall apart too much during cooking.

How spicy is this Coconut Lime Fish Soup Recipe?

The spice level depends on how much red curry paste you add. I start with 1 tablespoon for a moderate heat and add up to 2 tablespoons if you enjoy bolder spice. You can always taste and adjust, or serve with extra lime wedges to balance the heat.

Can I make this soup vegan?

Yes! Just swap chicken broth for vegetable broth and replace fish sauce with soy sauce or tamari. The coconut milk will still deliver that creamy, rich texture, and the lime zest brings the brightness.

What’s the best way to avoid overcooking the fish in this soup?

Use a kitchen thermometer to check that the internal temperature reaches 145°F. Alternatively, cook gently on a low simmer and remove the fish as soon as it’s opaque and flakes easily. Breaking it into bite-sized pieces before adding back to the soup helps distribute heat evenly.

Final Thoughts

This Coconut Lime Fish Soup Recipe holds a special place in my kitchen rotation because it’s humble but impresses every time with its beautiful balance of flavors and textures. Sharing it feels like offering a warm smile—comforting, fresh, and inviting. I hope you enjoy making and sharing it just as much as I do, and that it becomes one of your go-to recipes for any cozy night in.