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Best Coconut Lime Fish Soup Recipe – Quick & Easy Dinner Fix!

This Coconut Lime Fish Soup is a creamy, zesty, and nourishing dish perfect for any meal. Loaded with tender white fish, vibrant vegetables, and the refreshing flavors of coconut milk and lime, this soup is both comforting and invigorating. It’s quick to prepare, customizable, and ideal for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 -6 servings
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

For the Soup Base:
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 red bell pepper thinly sliced
  • 1 can 14 oz full-fat coconut milk
  • 4 cups fish or seafood stock
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
The Good Stuff:
  • 1 pound firm white fish cod or halibut, cut into 2-inch pieces
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 1-2 Thai chilies sliced (optional)
  • Salt and pepper to taste
For Serving:
  • Fresh cilantro leaves
  • Sliced green onions
  • Extra lime wedges
  • Steamed rice optional

Method
 

Prepare the Soup Base:
  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the chopped onion for about 4 minutes, until softened.
  3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
  4. Toss in the sliced red bell pepper and cook for another 2-3 minutes.
Make the Broth:
  1. Pour in the coconut milk and fish or seafood stock.
  2. Stir in the fish sauce and soy sauce.
  3. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
Add Fish and Vegetables:
  1. Carefully add the fish pieces and halved cherry tomatoes to the simmering broth.
  2. Let it cook gently for 5-7 minutes, until the fish flakes easily with a fork.
  3. Stir in the baby spinach and let it wilt into the soup.
Finish the Soup:
  1. Add fresh lime juice and lime zest to brighten the flavors.
  2. Season with salt and pepper to taste.
Serve:
  1. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions.
  2. Serve with extra lime wedges and steamed rice if desired.

Notes

  • For best results, use fresh fish and vegetables.
  • If you prefer a spicier soup, add more Thai chilies or a pinch of chili flakes.
  • Substitute cod or halibut with shrimp, salmon, or tofu for variety.
  • Adjust the seasoning to your taste—more lime juice for tanginess or fish sauce for extra depth.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

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