Amazing Coconut Lime Fish Soup

It was one of those weeks where I felt like I was running a marathon, and the finish line kept moving further away. Between school drop-offs, soccer practice, and a mountain of laundry, dinner seemed like an impossible task. Then, I remembered this Coconut Lime Fish Soup. It’s become my go-to on hectic weeknights, and I knew it could save the day, again. Ready in under an hour, it’s a flavorful, quick, and healthy meal that my whole family loves. This Coconut Lime Fish Soup is so good, and so easy, that I had to share it with you.

Why You’ll Love This Coconut Lime Fish Soup

I know, I know…you’re probably thinking, “Another soup recipe?” If you love this one, you might also enjoy our Quick Thai Coconut Red Lentil Soup for a similar flavor profile and quick preparation. But trust me, this isn’t just any soup. This Coconut Lime Fish Soup is special, and here’s why:

• Quicker Than Takeout: From prep to table, this soup is ready in under an hour, making it faster (and healthier) than ordering takeout.
• Packed with Nutrients: With white fish, fresh tomatoes, and a flavorful broth, this soup is full of vitamins, minerals, and healthy fats.
• Customizable Spice Level: Whether you like a gentle warmth or a fiery kick, you can adjust the amount of red curry paste to suit your taste.

Ingredients for Coconut Lime Fish Soup

Here’s what you’ll need to create this delightful Coconut Lime Fish Soup:

• 2 tbsp avocado oil
• 1/2 medium-sized yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 1 2-inch nub ginger (thinly sliced, or minced)
• 1 (14-oz) can full-fat coconut milk
• 2 cups chicken broth
• 1 to 2 tbsp red curry paste (to taste)
• 2 tsp fish sauce
• 1 lime (zested and juiced)
• 1 cup fresh tomatoes (chopped)
• 10 ounces white fish fillets (cod, halibut, or tilapia)
• Salt and pepper to taste
• fresh cilantro
• lime wedges
• green onions (chopped)

How to Make Coconut Lime Fish Soup: Step-by-Step

Let’s walk through how to make this Coconut Lime Fish Soup, step by easy step!

1. Heat the avocado oil in a large thick-bottomed pot such as a Dutch oven over medium heat. Add the onion and sauté, stirring occasionally, until softened, about 3 to 5 minutes. Sautéing the onion first softens it and brings out its sweetness, forming the base flavor of the soup.
2. Stir in the minced garlic and ginger and continue sautéing for a few minutes until aromatic. Cooking the garlic and ginger in oil releases their fragrant oils, adding depth and complexity to the soup.
3. Pour in the can of coconut milk, chicken broth, red curry paste, fish sauce, lime zest, lime juice, and chopped fresh tomatoes. Cover the pot and bring the soup to a full boil. Immediately reduce the heat to medium-low (a gentle simmer or controlled boil), and continue cooking for 30 minutes. Add in the fish filets and cook for an additional 10 minutes, or until the filets have reached an internal temperature of 145 degrees Fahrenheit. Use a thermometer to check the internal temperature of each filet. Ensuring the fish reaches a safe internal temperature is crucial for food safety, while cooking it gently prevents it from becoming dry and rubbery.
4. Use tongs to transfer the fish filets to a cutting board. Break the fish fillets into smaller bite-sized pieces with a fork, then transfer them back to the soup. Give everything a big stir, then serve soup in bowls with fresh cilantro, green onions, and lime wedges. Enjoy the soup with any side dishes, like crusty bread and salad. Breaking the fish into smaller pieces makes it easier to eat and ensures that each bite is flavorful. Fresh herbs and lime add brightness and acidity, balancing the richness of the coconut milk.

Tips & Tricks for Perfect Coconut Lime Fish Soup

Here are my best tips and tricks to ensure your Coconut Lime Fish Soup turns out perfectly every time!

Common Mistakes and How to Avoid Them

One of the most common mistakes is overcooking the fish, which can make it tough and dry. Always use a thermometer to check the internal temperature, and remove the fish from the pot as soon as it reaches 145 degrees Fahrenheit. Burning the garlic is another pitfall, so keep a close eye on it while sautéing and reduce the heat if necessary. Finally, taste as you go and adjust the flavors to ensure a perfect balance of sweet, sour, and spicy.

Make-Ahead Tips

To save time on busy weeknights, you can chop the vegetables (onion, garlic, ginger, and tomatoes) ahead of time and store them in the refrigerator. You can also make the broth base (coconut milk, chicken broth, curry paste, fish sauce, and lime) in advance and store it in the fridge for up to 2 days. For another great make-ahead option that saves time, consider making a hearty crockpot chicken tortilla soup to enjoy throughout the week. When you’re ready to cook, simply heat the broth, add the fish, and finish with the fresh toppings.

Scaling the Recipe

This recipe is easy to scale up or down depending on how many people you’re feeding. To double the recipe, simply double all the ingredients. If you’re halving it, halve all the ingredients, and make sure to use a smaller pot to prevent the soup from simmering too quickly.

Equipment Needed

Here’s what you’ll need:

• Dutch oven or large pot
• Cutting board
• Knife
• Measuring spoons and cups
• Thermometer

Ingredient Substitutions and Variations for Coconut Lime Fish Soup

Here’s a handy table of substitutions and variations:

Ingredient	Substitution/Variation	Flavor Profile	Notes
White Fish	Tofu (Vegan)	Mild, takes on the flavor of the broth	Press tofu to remove excess water before adding.
Chicken Broth	Vegetable Broth (Vegan)	Savory, umami	Use low-sodium vegetable broth for lower sodium.
Red Curry Paste	Green Curry Paste	More herbal and slightly milder	Adjust quantity to taste.
Fish Sauce	Soy Sauce/Tamari (Vegan)	Salty, umami	Use sparingly and taste as you go.
Coconut Milk	Light Coconut Milk	Less rich, slightly thinner	Use for a lighter soup.
Tomatoes	Bell Peppers (Red, Yellow, Orange)	Sweet with a slight bite	Roast the peppers before adding them to the soup for a deeper, sweeter flavor.

What to Serve with Coconut Lime Fish Soup

This soup is delicious on its own, but it’s even better with the right side dishes! I love serving it with crusty bread for dipping into the flavorful broth. A fresh salad with a light vinaigrette also complements the richness of the soup. For a complete meal, consider adding a side of steamed rice or quinoa.

As for drinks, a crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the soup’s bright flavors. If you prefer non-alcoholic options, try a sparkling water with a squeeze of lime or a chilled glass of green tea.

Nutrition Information

Here’s the approximate nutrition information per serving:

• Calories: 350
• Fat: 25g
• Protein: 20g
• Carbs: 10g

Disclaimer: This is an estimate and may vary based on specific ingredients used.

Frequently Asked Questions

Here are some common questions about making Coconut Lime Fish Soup:

How do you make fish soup better?

To make fish soup better, focus on building layers of flavor. Sautéing the aromatics (onion, garlic, ginger) in oil before adding the liquid helps to release their flavors. Simmering the soup for a longer period allows the flavors to meld together. And don’t forget to balance the flavors with acid (lime juice), salt, and spice.

What goes well with fish soup?

Fish soup pairs well with crusty bread, fresh salads, steamed rice, or quinoa. These sides complement the soup’s flavors and add texture to the meal.

What is the best fish to put in soup?

For this recipe, I recommend using white fish fillets such as cod, halibut, or tilapia. These fish are mild in flavor and cook quickly in the soup.

What gives soup the best flavor?

The best flavor in soup comes from a combination of fresh ingredients, proper cooking techniques, and a balance of flavors. Using high-quality ingredients, sautéing aromatics, simmering the soup, and seasoning it correctly will result in a flavorful and delicious soup.

Recipe Card

• Calories: 350
• Fat: 25g
• Protein: 20g
• Carbs: 10g

Conclusion

I hope you love this Coconut Lime Fish Soup as much as I do! It’s a simple, delicious, and nourishing meal that’s perfect for busy weeknights. Now, I want to hear from you! Have you tried this recipe? What variations did you make? Leave a comment below and let me know how it turned out! I’m here to help you succeed in the kitchen, so don’t hesitate to ask any questions. Happy cooking!