Coconut Lime Fish Soup

A bright, creamy, aromatic soup packed with Southeast Asian flavors. Light yet comforting — perfect for lunch or dinner.

🛒 Ingredients (Serves 3–4)

Main Ingredients

• 1 lb (450 g) white fish fillets — cod, halibut, tilapia, or any firm white fish

• 1 tbsp olive oil

• 1 small onion, diced (yellow or white)

• 2 garlic cloves, minced

• 1 tbsp fresh ginger, minced or grated

• 1 tbsp Thai red curry paste

• 1 can (14 oz / 400 ml) coconut milk — full-fat is best

• 2 cups chicken or vegetable broth

• 1 tbsp fish sauce

• Juice of 1 fresh lime

• Salt and black pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges, for serving

🔪 Preparation Steps (Very Detailed)

1. Prepare the fish

• Pat the fish dry with paper towels.

• Cut into medium chunks (about 1.5 inches).

• Lightly season with salt and pepper.

• Set aside while preparing the broth.

Tip: Don’t cut the fish too small — it may break apart during simmering.

2. Sauté the aromatics

• Heat 1 tbsp olive oil in a medium pot over medium heat.

• Add the diced onion and cook 3–4 minutes, until soft and translucent.

• Add the garlic and ginger. Stir for 1 minute until fragrant.

This step is what builds the base flavor — don’t rush it.

3. Add the curry paste

• Add 1 tbsp red curry paste to the pot.

• Cook it for 1 full minute, stirring, to help the paste release its oils and deepen its flavor.

If you love spicy food, add extra curry paste or a sliced chili.

4. Add the liquids

• Pour in the coconut milk, stirring to dissolve the curry paste.

• Add the 2 cups broth and 1 tbsp fish sauce.

• Stir well and increase heat to bring the soup to a gentle simmer.

Full-fat coconut milk gives the best creaminess and mouthfeel.

5. Simmer + add fish

• Once simmering (not boiling hard!), gently add the fish chunks.

• Let the soup cook for 6–8 minutes, undisturbed, until the fish becomes opaque and flakes easily.

Avoid vigorous boiling — it breaks the fish apart.

6. Add lime and adjust flavors

• Turn off the heat.

• Add the juice of 1 lime.

• Taste the soup:

  • Add more fish sauce for saltiness

  • Add more lime juice for freshness

  • Add a pinch of sugar if you want more balance

  • Add pepper to taste

7. Serve

Ladle into warm bowls and top with:

• fresh cilantro

• extra lime wedges

• (optional) thinly sliced chili for heat

• (optional) drizzle of coconut milk for presentation

🌿 Optional Add-Ins (Highly Recommended)

You can customize the soup easily:

Vegetables

• Baby spinach

• Bok choy

• Sliced mushrooms

• Zucchini

• Cherry tomatoes

• Red bell peppers

Carbs (to make it a full meal)

• Rice noodles

• Jasmine rice

• Quinoa

• Steamed potatoes

Protein Variations

• Shrimp

• Scallops

• Chicken (thinly sliced, added before fish)

🍽 Serving Suggestions

• Serve over steamed jasmine rice for a creamy curry-style dish.

• Pair with crusty bread to soak up the broth.

• For a lighter meal: serve as-is with lime and herbs.

💡 Tips for Best Flavor

• Use fresh lime, not bottled.

• Don’t overcook the fish — it cooks very fast.

• Add herbs right before serving to keep them bright.

• If the soup tastes flat → add more lime or fish sauce.