Coconut Lime Fish Soup: A Tropical Escape in a Bowl

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Introduction

Bright, creamy, and bursting with fresh flavors, this Coconut Lime Fish Soup is like sunshine in a bowl. Tender white fish simmers in a fragrant coconut broth infused with lemongrass, ginger, and zesty lime—ready in just 25 minutes!

Inspired by Thai and Caribbean flavors, this light yet satisfying soup is perfect for weeknight dinners or when you’re craving something exotic. Serve it with crusty bread or steamed rice for a complete meal.

Ingredients

For the Broth Base:

1 tbsp coconut oil (or vegetable oil)
1 small onion, finely diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 lemongrass stalk, bruised & cut into 3″ pieces (or 1 tsp paste)
1 red chili, sliced (or ½ tsp red pepper flakes)
1 tsp ground turmeric
4 cups fish or vegetable stock

For the Coconut Lime Finish:

1 (14 oz) can coconut milk (full-fat for creaminess)
1 lb white fish (cod, halibut, or snapper), cut into chunks
2 tbsp fish sauce (or soy sauce for vegetarian)
Juice of 2 limes (about ¼ cup)
1 tsp brown sugar

Garnishes & Serving:

Fresh cilantro leaves
Lime wedges
Thinly sliced scallions
Steamed jasmine rice (optional)

Instructions

1. Build the Flavor Base

  1. Heat coconut oil in a pot over medium heat. Sauté onion for 3 minutes until soft.
  2. Add garlic, ginger, lemongrass, and chili. Cook 1 minute until fragrant.
  3. Stir in turmeric, then pour in stock. Simmer for 10 minutes to infuse flavors.

2. Add Creamy Coconut & Fish

  1. Reduce heat to low. Add coconut milk, fish sauce, and sugar. Stir gently.
  2. Slide fish pieces into the broth. Simmer 3-4 minutes until fish flakes easily.

3. Finish with Zing

Remove lemongrass stalks. Stir in lime juice—start with half, then adjust to taste.

4. Serve

Ladle into bowls. Top with cilantro, scallions, and extra lime. Serve with rice if desired.

Tips & Variations

  • Extra veggies: Add sliced bell peppers or mushrooms with the onions.
  • Spice control: Omit chili for mildness, or add a drizzle of sriracha for heat.
  • Shrimp swap: Use peeled shrimp instead of fish (cook just 2-3 minutes).

Why You’ll Love It

This soup balances creamy coconut with tangy lime and aromatic spices for a light yet satisfying meal. It’s gluten-free, dairy-free, and packed with immune-boosting ingredients—perfect for chilly nights or when you need a tropical pick-me-up!

Close your eyes, take a sip… and pretend you’re on a beach! 🏝️🥥🐟

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