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A close-up of a white bowl filled with vibrant coconut lime fish soup, garnished with fresh cilantro, red chili, and lime wedges.
Daniel

Creamy Coconut Lime Fish Soup

A fragrant and creamy soup that balances the richness of coconut milk with the bright zest of lime and the delicate flavor of white fish. This Thai-inspired dish is a comforting, quick, and flavorful meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Southeast Asian, Thai
Calories: 452
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Coconut oil
  • 2 Shallots thinly sliced
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 1 stalk Lemongrass tough outer layers removed, bruised, and cut into 2-inch pieces
  • 1 Red chili thinly sliced (optional, adjust to taste)
  • 4 cups Chicken or vegetable broth low sodium
  • 1 can (13.5 oz) Full-fat coconut milk shaken well
  • 1 lbs Firm white fish such as cod, halibut, or snapper, cut into 1.5-inch chunks
  • 1 Red bell pepper thinly sliced
  • 2 tbsp Fish sauce
  • 1/4 cup Fresh lime juice from 2-3 limes
  • 1 tbsp Lime zest from about 2 limes
  • 1 tsp Brown sugar or palm sugar
  • 1/2 cup Fresh cilantro chopped, plus more for garnish
  • Lime wedges for serving

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's Knife
  • Microplane or Zester

Method
 

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the sliced shallots and cook, stirring occasionally, until softened, about 3-4 minutes.
  2. Add the minced garlic, grated ginger, lemongrass pieces, and sliced red chili (if using). Sauté for 1-2 minutes until fragrant.
  3. Pour in the chicken broth and the full-fat coconut milk. Stir to combine and bring the mixture to a gentle simmer. Do not let it come to a rapid boil.
  4. Reduce the heat to low, cover, and let the broth simmer for 10 minutes to allow the flavors to infuse. After 10 minutes, stir in the sliced red bell pepper, fish sauce, lime zest, and brown sugar.
  5. Gently add the chunks of fish to the pot. Let them simmer in the broth for 4-5 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook or stir too vigorously, as the fish will break apart.
  6. Turn off the heat. Remove the large lemongrass pieces if desired. Stir in the fresh lime juice and the 1/2 cup of chopped cilantro. Taste and adjust seasoning if necessary, adding more fish sauce for saltiness or lime juice for tartness.
  7. Ladle the hot soup into bowls. Garnish with additional fresh cilantro and serve immediately with lime wedges on the side for squeezing.

Notes

Fish Choice: Be sure to use a firm-fleshed fish so it holds its shape in the soup. Snapper, mahi-mahi, or even shrimp would also work well.
Spice Level: For a milder soup, remove the seeds from the red chili or omit it entirely. For more heat, add a pinch of red pepper flakes.
Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat until warmed through. The texture of the fish may change slightly upon reheating.