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A rustic bowl of Thai Coconut Fish Soup, garnished with flaky white fish, fresh herbs, sliced red chili, and lime wedges.

Creamy Coconut Lime Fish Soup

This vibrant and aromatic coconut lime fish soup is a perfect balance of creamy richness, zesty lime, and delicate white fish. It’s a quick-to-make, hearty meal that’s bursting with fresh flavors, ideal for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Fusion, Southeast Asian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion finely chopped
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 2 tbsp Red Curry Paste (adjust to taste)
  • 4 cups Vegetable or Fish Broth
  • 1 can Full-Fat Coconut Milk 13.5 oz / 400ml
  • 2 tbsp Fresh Lime Juice
  • 1 tsp Lime Zest
  • 1 tbsp Fish Sauce
  • 1 tsp Brown Sugar packed (optional, to balance flavors)
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
For the Fish
  • 1.5 lbs Cod Fillets or other firm white fish (e.g., halibut, mahi-mahi), cut into 1.5-inch chunks
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
For Garnish
  • 1/4 cup Fresh Cilantro chopped
  • 1 small Red Chili thinly sliced (optional, for heat)
  • 4 Lime Wedges for serving

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Zester/Grater
  • Whisk

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped yellow onion and sauté for 5-7 minutes until softened and translucent.
  2. Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
  3. Stir in the red curry paste and cook for another 1-2 minutes, stirring well to coat the aromatics and release its fragrance.
  4. Pour in the vegetable or fish broth and full-fat coconut milk. Bring the mixture to a gentle simmer, stirring occasionally. Reduce heat to low and let it simmer for 10 minutes to allow the flavors to meld.
  5. Stir in the fresh lime juice, lime zest, fish sauce, and brown sugar (if using). Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasonings as needed, adding more lime, fish sauce, or sugar to balance flavors.
  6. Gently add the cod chunks to the simmering soup. Ensure the fish is mostly submerged. Cover the pot and cook for 5-8 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish, as it can become tough and dry.
  7. Ladle the hot coconut lime fish soup into bowls. Garnish generously with fresh chopped cilantro, sliced red chili (if using), and serve immediately with lime wedges on the side for an extra squeeze of freshness.

Notes

For an extra layer of flavor, you can add a stalk of lemongrass (bruised) to the soup base along with the broth, removing it before adding the fish. This soup is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, being careful not to overcook the fish. Feel free to add other quick-cooking vegetables like sliced bell peppers, mushrooms, or spinach in the last few minutes of simmering the soup base, before adding the fish.