Why You’ll Love This Recipe
- Deliciously aromatic – The combination of ginger, garlic, and curry paste creates a deeply flavorful base for the soup.
- Light and refreshing – The coconut milk gives it a creamy richness, while the lime juice adds a zesty citrus touch.
- Quick and easy – This recipe comes together in just 30 minutes, making it perfect for a weeknight dinner.
- Healthy and filling – Packed with lean fish and nourishing broth, it’s a hearty yet light option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb white fish fillets (cod, halibut, or tilapia)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
- 1 tbsp fish sauce
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions
- Prepare the Fish: Pat the fish fillets dry with a paper towel, season with salt and pepper, and set them aside.
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Add the garlic, ginger, and curry paste, cooking for another minute until fragrant.
- Add the Liquid: Stir in the coconut milk and broth, then bring the mixture to a simmer.
- Simmer the Fish: Gently add the seasoned fish fillets to the simmering soup. Cook for 8-10 minutes until the fish is cooked through and flakes easily with a fork.
- Season the Soup: Stir in the fish sauce and lime juice. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
- Serve & Garnish: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra citrusy kick.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: 340 kcal per serving
Variations
- Spicy Kick – Add sliced fresh chili or a dash of cayenne pepper to increase the heat.
- Vegetarian Version – Use tofu or extra vegetables in place of the fish for a vegetarian option.
- Different Fish – Try other firm white fish like snapper or grouper in place of cod, halibut, or tilapia.
- Extra Veggies – Add other vegetables like bell peppers, carrots, or spinach for more texture and nutrients.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to the coconut milk’s texture when frozen.
- Reheat: Reheat on the stovetop over medium heat until warmed through.
FAQs
Can I use frozen fish fillets?
Yes, just make sure to thaw them before adding them to the soup.
Can I make this soup spicier?
Yes, adding extra red curry paste, fresh chili, or cayenne pepper will ramp up the spice level.
Can I use a different type of broth?
You can use vegetable broth instead of chicken broth for a lighter, vegetarian version.
Can I add noodles to this soup?
Yes, you can add cooked rice noodles or any pasta of your choice to make the soup more filling.
How do I know when the fish is done?
The fish is done when it flakes easily with a fork, which should take about 8-10 minutes of simmering.
Can I add coconut flakes to the soup?
Coconut flakes can be a nice addition for extra texture and flavor, but they’re not necessary for the soup’s base.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free.
Can I use lime juice concentrate?
Fresh lime juice is best, but you can use lime juice concentrate if fresh limes aren’t available.
How can I make the soup richer?
For a richer soup, you can add more coconut milk or a bit of heavy cream.
Can I make this soup ahead of time?
Yes, you can make it a day ahead and store it in the refrigerator, though the fish will continue to cook slightly while it sits.
Conclusion
Coconut Lime Fish Soup is a flavorful, comforting dish that’s perfect for any time you crave something light yet satisfying. The creamy coconut base paired with fresh lime juice and aromatic spices makes this soup a standout meal. Enjoy it as is or experiment with different variations to suit your taste!
Coconut Lime Fish Soup
This Coconut Lime Fish Soup combines tender white fish with a creamy coconut milk base, infused with aromatic ginger, garlic, and red curry paste. A refreshing splash of lime juice adds a citrusy kick, making this light yet flavorful soup the perfect meal for any time of year.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Thai-inspired
- Diet: Gluten Free
Ingredients
- 1 lb white fish fillets (cod, halibut, or tilapia)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
- 1 tbsp fish sauce
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
1️⃣ Prepare the fish: Pat the fish fillets dry with a paper towel, season with salt and pepper, and set aside.
2️⃣ Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic, ginger, and red curry paste. Cook for another minute until fragrant.
3️⃣ Add the liquid: Stir in the coconut milk and broth, and bring the mixture to a simmer.
4️⃣ Simmer the fish: Gently add the seasoned fish fillets to the simmering soup. Cook for 8-10 minutes until the fish is cooked through and flakes easily with a fork.
5️⃣ Season the soup: Stir in the fish sauce and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice if needed.
6️⃣ Serve and garnish: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra citrusy kick.
Notes
- Spicy Kick: Add sliced fresh chili or a pinch of cayenne pepper to increase the heat.
- Vegetarian Version: Use tofu or extra vegetables in place of the fish.
- Different Fish: Try other firm white fish like snapper or grouper.
- Extra Veggies: Add bell peppers, carrots, or spinach for more texture and nutrients.
