Zesty Creamy Coconut Lime Fish Soup Recipe: A Tropical Delight

Aromas of tangy lime and rich coconut swirl through this incredible fish soup, promising a culinary adventure.

Delicate seafood mingles with warming spices in a broth that whispers tropical secrets.

Soft, flaky fish pieces nestle among vibrant ingredients, creating a symphony of flavors.

Mediterranean and Southeast Asian influences dance together in each spoonful of this comforting dish.

Fragrant herbs and zesty lime brighten the creamy base, making every bite a delightful surprise.

Exotic yet familiar, this soup feels like a warm embrace from distant shores.

You’ll want to savor every moment of preparing and enjoying this exceptional recipe that transforms simple ingredients into something magical.

How To Store Coconut Lime Soup Without Losing Creaminess

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 2-3 days. Ensure the soup cools completely before sealing to prevent bacterial growth.
• Freezing: Transfer cooled soup to freezer-safe containers, leaving some space for expansion. Freeze for up to 1 month. Avoid freezing fish soup with cream-based ingredients for best texture.
• Reheating Refrigerated Soup: Gently warm in a pot over medium-low heat, stirring occasionally. Add a splash of broth or water to restore moisture and prevent sticking.
• Thawing Frozen Soup: Defrost overnight in the refrigerator. Reheat slowly in a pot, stirring frequently to maintain consistency and prevent separation.

FAQs For Creamy Coconut Lime Fish Soup

• Can I use different types of fish for this soup?

Yes, you can use any white fish like cod, halibut, or tilapia. Choose fresh, firm-textured fish that won’t break apart easily during cooking.

• Is this soup spicy?

The spice level depends on the red curry paste and chili you use. You can control the heat by selecting a mild curry paste or reducing the amount of chili.

• Do I need any special kitchen equipment to make this soup?

No, you just need a large pot, a cutting board, and basic kitchen utensils. A grater for ginger and a knife for chopping will be helpful.

• How healthy is this coconut lime fish soup?

This soup is protein-rich from the fish, contains healthy fats from coconut milk, and provides a good balance of nutrients. It’s a nutritious, light meal packed with flavor.

Why Coconut Lime Fish Soup Is Creamy, Zesty, And Soothing

• Savor Speedy Preparation: This recipe comes together quickly, making it perfect for busy weeknights or last-minute meals that don't compromise on flavor.
• Embrace Flavor Complexity: Packed with aromatic spices like red curry paste, ginger, and fresh cilantro, the soup delivers a vibrant and exciting taste experience that tantalizes the palate.
• Customize with Ease: Home cooks can easily adapt the recipe by swapping fish types, adjusting spice levels, or adding extra vegetables to suit personal preferences and dietary needs.
• Nourish Your Body: The combination of protein-rich fish, creamy coconut milk, and nutrient-packed herbs creates a wholesome and satisfying meal that supports overall wellness.

What Goes Into Creamy Coconut Lime Fish Soup

• Fish Fillets: A delicate and light protein that becomes tender and flaky when poached in the creamy soup.

• Onions, Garlic, Ginger: A classic flavor base that provides depth and warmth to the soup.
• Red Curry Paste: Adds a vibrant and spicy Thai-inspired flavor profile to the dish.
• Red Chili: Offers an optional heat and additional zesty kick to the soup.

• Coconut Milk: Creates a rich, creamy, and smooth base for the soup with a subtle tropical sweetness.
• Fish or Vegetable Broth: Provides a savory liquid foundation that enhances the overall soup flavor.
• Fish Sauce: Adds a complex umami and salty dimension to the soup.
• Lime Juice: Brings a bright, tangy freshness that balances the creamy coconut base.
• Salt and Pepper: Essential seasonings for enhancing and balancing the soup's flavors.

• Cilantro, Lime Wedges: Fresh herbs and citrus that add a final burst of color, aroma, and zesty flavor.

• Olive Oil: Used for sautéing the aromatics and creating a foundation for the soup.

Steps To Make Creamy Coconut Lime Fish Soup With Spice

Step 1: Prep the Fish

Carefully rinse the fish fillets under cool water and gently pat them dry with paper towels. Season the fillets with a light sprinkle of salt and pepper, then set them aside while you prepare the soup base.

Step 2: Sauté the Aromatics

Warm olive oil in a large pot over medium heat. Add chopped onions and cook them until they become soft and translucent, stirring occasionally for about 3-4 minutes.

Step 3: Build Flavor Layers

• Minced garlic
• Grated ginger
• Red curry paste

Sauté these ingredients for 1-2 minutes until the kitchen fills with an incredible aromatic fragrance.

Step 4: Create the Soup Base

• Coconut milk
• Fish or vegetable broth

Stir everything together and bring the mixture to a gentle, bubbling simmer.

Step 5: Poach the Fish

Carefully slide the seasoned fish fillets into the simmering liquid. Let them cook for 8-10 minutes, or until the fish turns opaque and easily flakes with a fork.

Step 6: Final Flavor Boost

• Fish sauce
• Fresh lime juice
• Chopped red chili (optional)

Taste and adjust the seasoning with additional salt and pepper as needed.

Step 7: Serve and Garnish

Ladle the steaming soup into serving bowls.

Top each portion with fresh cilantro leaves and a wedge of lime for an extra burst of brightness.

Cooking Tips For Coconut Lime Soup You’ll Love

• Select firm white fish like cod or halibut for the best texture and even cooking.
• Prevent fish from breaking by gently poaching it in the liquid instead of stirring vigorously.
• Enhance flavor by using fresh lime juice and zest for a brighter, more vibrant taste profile.
• Control spice level by adjusting the amount of red curry paste or using mild varieties for sensitive palates.
• Keep the soup creamy by using full-fat coconut milk and avoiding boiling, which can cause separation.

Twists To Try On This Tropical Fish Soup

• Spicy Thai Fish Soup: Replace red curry paste with green curry paste for a more intense, herbal heat. Add lemongrass and kaffir lime leaves for deeper Southeast Asian flavors.
• Mediterranean Fish Soup: Swap coconut milk with white wine and tomato broth. Include capers, oregano, and use sea bass or cod for a classic Mediterranean profile.
• Creamy Coconut Fish Chowder: Increase coconut milk, add diced potatoes and corn kernels. Thicken the soup with a roux for a heartier, New England-style version.
• Tropical Mango Fish Soup: Blend ripe mango chunks into the coconut broth. Garnish with fresh mango salsa and toasted coconut flakes for a sweet-savory combination.

Best Pairings For Creamy Coconut Lime Fish Soup

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio that complements the soup's creamy coconut and bright lime flavors, cutting through the richness while enhancing the delicate fish notes.
• Create Tropical Rice Side: Prepare coconut jasmine rice with a hint of lime zest that mirrors the soup's flavor profile, providing a complementary starch that absorbs the delicious broth.
• Match with Crunchy Herb Salad: Toss together a light salad of mixed greens, mint, cilantro, and cucumber with a tangy lime vinaigrette to add freshness and textural contrast to the creamy soup.

Creamy Coconut Lime Fish Soup with Fragrant Spices Recipe

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4.6 from 32 reviews

• Total Time: 25-30 minutes
• Yield: 4 1x

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Description

Creamy coconut lime fish soup brings tropical flavors dancing across your palate with exotic Caribbean-inspired ingredients. Rich seafood swirls through silky coconut broth, promising a quick culinary escape you’ll savor down to the last spoonful.

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Ingredients

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Main Ingredients:

• 1 pound (454 grams) white fish fillets (such as cod, halibut, or tilapia)
• 1 can (14 ounces / 400 milliliters) coconut milk
• 2 cups (480 milliliters) fish or vegetable broth

Aromatics and Seasonings:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• Juice of 2 limes
• 1 red chili, finely chopped (optional for extra heat)
• Salt and pepper, to taste

Garnish:

• Fresh cilantro, chopped
• Lime wedges

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Instructions

1. Prepare the fish by patting dry and seasoning with salt and pepper, then set aside at room temperature.
2. Heat olive oil in a large pot over medium heat (around 350°F), sautéing chopped onions until translucent and softened, approximately 3-4 minutes.
3. Introduce minced garlic, grated ginger, and red curry paste, allowing the aromatics to release their intense flavors for 1-2 minutes while stirring continuously.
4. Pour coconut milk and broth into the pot, creating a smooth, creamy base by whisking gently until fully incorporated.
5. Bring the liquid to a gentle simmer, carefully placing seasoned fish fillets into the fragrant broth.
6. Poach the fish for 8-10 minutes, ensuring the fillets become opaque and easily flake with a fork.
7. Enhance the soup’s complexity by adding fish sauce and freshly squeezed lime juice, creating a balanced flavor profile.
8. Taste and adjust seasoning with additional salt, pepper, or a sprinkle of red chili for heat.
9. Transfer the soup into serving bowls, garnishing with fresh cilantro leaves and zesty lime wedges for a bright, fresh finish.

Notes

• Choose fresh, firm white fish like cod, halibut, or snapper for the best texture and flavor absorption.
• Pat fish completely dry before seasoning to ensure a golden, crisp exterior when poaching.
• Adjust spice levels by adding more or less red curry paste, making it mild or fiery hot according to preference.
• For a lighter version, use low-fat coconut milk and reduce overall richness without compromising taste.

• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 60 mg