Take your taste buds to the tropics with this Coconut Lime Fish Soup: a fragrant, silky broth simmered with lemongrass, ginger and chili, full of tender fish and fresh vegetables. Light but hearty, this Thai-inspired dish is ideal for weeknight dinners, summer nights or for impressing guests with little effort. Gluten-free and dairy-free!
Ingredients
(Serves 4–6)
Soup Base:
- 1 tbsp coconut oil or neutral oil
- 1 shallot or small onion, sliced into thin rounds
- 3 garlic cloves, minced
- 1 stalk lemongrass, smashed, in 3-inch pieces (or 1 tbsp lemongrass paste)
- 1-inch piece of fresh ginger, sliced into coins
- 1–2 Thai chilies or 1 red chili, sliced (to taste)
- 4 cups fish stock or vegetable stock
- 1 (13.5- oz) can coconut milk (full-fat for creaminess)
- 1 tbsp fish sauce (or soy sauce for vegan option)
- 1 some coconut sugar or brown sugar
- Zest and juice of 2 limes (+ more wedges for serving)
Protein & Veggies:
- 1 pound firm white fish (cod, halibut, or snapper), cut into chunks
- 1 cup shiitake mushrooms, sliced
- 1 red bell pepper, cut into thin strips
- 1 cup cherry tomatoes, halved
Garnish:
- Fresh cilantro or Thai basil
- Bean sprouts
- Lime wedges
- Optional: toasted coconut flakes
Instructions
Sauté Aromatics:
- In a large pot, heat oil over medium heat. Add shallot, garlic, lemongrass, ginger and chili. Cook, stirring, 3–4 minutes until fragrant.
Build the Broth:
- Add broth, coconut milk, fish sauce and sugar. Bring to a gentle simmer (don’t boil) and cook 10 minutes to infuse flavors.
Add Veggies & Fish:
- Fold in mushrooms, bell pepper and cherry tomatoes. Cook 3–4 minutes or until veggies begin to soften.
- Carefully stir in fish chunks and simmer 3–5 minutes, until opaque and tender.
Finish & Serve:
- Discard lemongrass and ginger pieces. Stir in lime zest and juice. Taste, adding more fish sauce or lime to season.
- Ladle into bowls, and top with cilantro, bean sprouts and lime wedges.
Tips & Variations
Dietary Tweaks:
- Vegan: Replace the fish with tofu or king oyster mushrooms, and the fish sauce with soy sauce.
- Spicier: Stir in ½ tsp chili paste (sambal oelek), or more fresh chili.
- Low-Carb: Omit the sugar; the lime and coconut milk offset naturally.
Flavor Twists:
- Noodle Booster: Add cooked rice noodles or vermicelli.
- Seafood Medley: Replace fish with shrimp, scallops or mussels.
- Herb Boost: For authenticity, add torn kaffir lime leaves or lemongrass powder.
Time-Savers:
- Whole Fish: Request for the fish to be skinned and cut into cubes by your fishmonger.
- Instant Pot: Sauté aromatics directly in the pot, then pressure cook on high for 5 minutes (add fish and veggies afterward).
Serving & Storage
Pair With:
- Steamed jasmine rice
- Summer rolls with peanut dressing
- Grilled pineapple skewers
Storage Tips:
- Fridge: Keep broth and fish in separate containers, for up to 2 days. Gently warm to prevent overcooking the fish.)
- Freeze: Freeze broth (sans fish or veg) up to 1 month.
FAQ
Q: Can I use frozen fish?
A: Yes! Thaw thoroughly and dry well to prevent excess moisture.
Q: No lemongrass?
A: Replace with 1 tsp lemongrass paste or ½ tsp lime zest + ½ tsp coriander.
Q: How can I make a dish milder if I added too much heat?
A: Stir in more coconut milk or a dollop of yogurt to cool it down.
Q: Can I make this ahead?
A: Prepare broth and vegetables 1 day ahead; cook fish fresh.
Final Thoughts
This Coconut Lime Fish Soup is like sunshine in a bowl — bright, aromatic and deeply comforting. That’s a surefire method for transforming everyday ingredients into a restaurant-quality meal. Pro tip: Double up on the broth for leftovers… you won’t be able to resist!
Tried it? Share your #CoconutLimeSoupMagic with us!