Coconut Lime Fish Soup

This creamy and vibrant Coconut Lime Fish Soup is my weeknight savior. It delivers a rich, complex flavor that tastes like it simmered for hours, yet it comes together in just 30 minutes, making it the perfect light yet deeply satisfying meal.

I first made this on a chilly evening when I was craving something exotic but didn't have the energy for a complicated recipe. It was so surprisingly easy and delicious that it's now a permanent fixture in our dinner rotation.

Ingredients

• White fish fillets: cod halibut or tilapia work beautifully they provide a tender flaky texture that soaks up the broth
• Olive oil: a good quality extra virgin olive oil for sautéing the aromatics
• Yellow onion: creates the sweet foundational flavor for the soup
• Fresh garlic and ginger: these are non negotiable for that aromatic punch make sure they are fresh not powdered for the best flavor
• Red curry paste: this brings the heat and complex spice look for a quality brand in the international aisle as they vary in spice level
• Full fat coconut milk: the key to a rich creamy broth please don't use the light version you'll miss out on the luxurious texture
• Chicken or vegetable broth: this adds depth and liquid to the soup use low sodium so you can control the salt level
• Fish sauce: a splash of this adds a deep savory umami flavor you can't get from anything else
• Fresh limes: the zesty juice cuts through the richness of the coconut milk and brightens everything up
• Fresh cilantro: adds a final burst of freshness and color right at the end

Step-by-Step Instructions

Prepare the Fish:

First things first, gently pat your fish fillets completely dry with a paper towel. This step is crucial because it helps the salt and pepper stick properly and ensures the fish holds its texture. Season both sides generously.

Build the Aromatic Base:

In a large pot or Dutch oven, warm the olive oil over medium heat. You’ll know it’s ready when it shimmers slightly. Add the diced onion and cook, stirring occasionally, for about 4 minutes until it becomes soft and translucent. Now, add the minced garlic, finely chopped ginger, and the red curry paste. Stir constantly for just one minute until the air is filled with a wonderfully fragrant aroma. This process, called blooming, awakens the spices and is the secret to a deeply flavorful broth.

Create the Broth:

Pour in the entire can of coconut milk and the broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Those little bits are concentrated flavor, and you want them in your soup. Bring the liquid to a gentle simmer, not a rolling boil. You should see small bubbles breaking the surface.

Poach the Fish:

Carefully lower the seasoned fish fillets into the simmering broth. They should be mostly submerged. Partially cover the pot with a lid, leaving a small gap for steam to escape. Let the fish gently poach for 8 to 10 minutes. The timing depends on the thickness of your fillets. The fish is perfectly cooked when it becomes opaque and flakes easily when you nudge it with a fork.

Finish and Season:

Turn off the heat. Gently stir in the fish sauce and the fresh lime juice. Now is the most important part tasting. Take a spoonful and see what it needs. More salt for savoriness? More lime juice for brightness? Adjust it until the flavor sings.

Serve and Garnish:

Ladle the soup and fish carefully into bowls. Sprinkle generously with chopped fresh cilantro and serve immediately with extra lime wedges on the side for squeezing.

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My favorite ingredient has to be the full fat coconut milk. It’s what transforms a simple fish broth into something incredibly luxurious and satisfying. I remember the first time my kids tried this; they were skeptical about "soup for dinner," but they ended up asking for seconds and fighting over the last spoonful of broth.

Storing and Reheating Tips

This soup keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors will actually meld and become even more delicious overnight. To reheat, warm it gently on the stove over low heat. Avoid boiling, as this can make the coconut milk separate and can overcook the fish, making it tough.

Ingredient Substitutions and Variations

This recipe is wonderfully flexible. If you don't have white fish, large shrimp are a fantastic substitute; just add them in the last 3 to 4 minutes of cooking, as they cook very quickly. For a vegetarian version, use firm tofu and vegetable broth, and substitute soy sauce or tamari for the fish sauce. You can also add vegetables like sliced mushrooms or bell peppers along with the onion for extra nutrition.

Creative Serving Suggestions

While this soup is a complete meal on its own, serving it over a bed of fluffy jasmine rice or rice noodles helps soak up every last drop of the delicious broth. For a bit of crunch and extra flavor, top your bowl with toasted cashews, sliced red chili, or a handful of fresh bean sprouts just before serving.

Frequently Asked Questions

→ What kind of fish is best for this soup?

Cod, halibut, or tilapia work great. You can use fresh or frozen fillets.

→ Can I use something other than coconut milk?

Full-fat coconut milk provides the best creamy texture and flavor, but you could try a light coconut milk for a less rich version. Avoid other milk options.

→ How do I adjust the spice level?

The red curry paste controls the heat. Start with 1 tbsp and add more to taste. You can also add a pinch of chili flakes for extra heat.

→ What can I serve with this soup?

Steamed jasmine rice or crusty bread are excellent accompaniments. Lime wedges and fresh cilantro are essential garnishes.

→ Can I make this soup ahead of time?

Yes! The flavor intensifies as it sits, making leftovers even better. Store in the refrigerator for up to 3 days.

→ I don't have fish sauce. What can I use?

Soy sauce can replace fish sauce with an extra dash of lime to add acidity and umami.