Coconut Lime Fish Soup

This Coconut Lime Fish Soup is creamy, comforting, and packed with bright tropical flavors. Tender pieces of fish simmer in a fragrant coconut broth with garlic, ginger, lime, and vegetables for a light yet satisfying meal. It’s perfect for cozy dinners and comes together quickly in one pot.

Ingredients

• 1 pound white fish fillets (cod, tilapia, halibut, or snapper), cut into chunks
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 4 cups vegetable or chicken broth
• 1 can (13.5 oz) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons lime juice
• 1 teaspoon fish sauce (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup baby spinach
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
3. Stir in the bell pepper and carrot, cooking for another 3 minutes.
4. Add the red curry paste and mix well to coat the vegetables.
5. Pour in the broth and coconut milk. Bring to a gentle simmer.
6. Add the fish chunks and cook for 5–7 minutes until the fish is tender and flakes easily.
7. Stir in lime juice, fish sauce, salt, black pepper, and spinach. Cook for 1 minute until spinach wilts.
8. Taste and adjust seasoning if needed.
9. Serve hot with fresh cilantro and lime wedges.

Tips

• Use firm white fish so it holds together during cooking.
• Add shrimp or scallops for extra seafood flavor.
• For more heat, add sliced chili peppers or extra curry paste.
• Serve with jasmine rice or crusty bread.

Q/A

Q1: Can I use frozen fish?

Yes, thaw it first and pat dry before adding to the soup.

Q2: Is this soup spicy?

It has mild warmth from curry paste, but you can adjust the spice level easily.

Q3: Can I make it dairy-free?

It already is dairy-free thanks to coconut milk.

Q4: What vegetables work best in this soup?

Bell peppers, mushrooms, bok choy, spinach, and carrots are all excellent choices.

Q5: How long does leftovers last?

Store in the refrigerator for up to 2 days in an airtight container.