This Coconut Lime Fish Soup has been a weeknight lifesaver in my kitchen for years. I first developed the combination during a humid summer evening when I wanted something light yet comforting, a bowl that smelled of fresh herbs and warm coconut while still feeling bright and refreshing. The first time my family gathered around this soup, my partner closed their eyes mid spoonful and announced it was like a vacation in a bowl. That moment convinced me to keep this blend of aromatics, gentle spice, and citrus on rotation.

The texture is one of the reasons this dish matters. Flaky white fish holds together in simmering coconut broth but still gives way in tender bites. Coconut milk adds silkiness without heaviness, while lime juice and zest wake up all the flavors. When I make it for guests I always get questions about the balance, and I enjoy showing how a little acid and fresh herbs elevate humble pantry items into something memorable.

Ingredients

• White fish fillets: One pound of firm, mild white fish such as cod, halibut, snapper, or pollock, cut into bite sized pieces. Fresh is best, but frozen thawed fish works well. Look for thick fillets with minimal liquid in the package.
• Coconut milk: One 14 ounce can of full fat coconut milk provides the creamy mouthfeel. Brands such as Chaokoh or Aroy D are stable and have a clean coconut flavor. Shake the can and stir to recombine before measuring.
• Stock: Two cups of fish stock or low sodium chicken broth will form the savory backbone of the broth. If you have homemade fish stock made from heads and bones, it adds additional depth.
• Aromatics: One medium onion, three cloves garlic, and one inch peeled ginger, finely chopped or grated. These provide the essential fragrant base. Cook gently to bring out sweetness and remove raw bite.
• Acid and seasoning: Two limes for zest and juice, and two tablespoons fish sauce. The lime brightens and fish sauce delivers umami. Add one teaspoon sugar to round the flavors.
• Vegetables and heat: One red bell pepper sliced, one cup cherry tomatoes halved, and one to two red chilies sliced. The vegetables add color and a slightly crisp texture while chilies bring heat that can be adjusted.
• Oil and garnish: One tablespoon neutral vegetable oil for sautéing and a handful of fresh cilantro and Thai basil for finishing. Garnish with lime wedges on the side.

Instructions

Sweat the aromaticsHeat one tablespoon vegetable oil in a large pot over medium heat until shimmering. Add the chopped onion and cook until soft and translucent, about five to seven minutes, stirring occasionally. Add the minced garlic, grated ginger, and sliced red chilies and cook until fragrant, about one minute. Taking your time here extracts sweetness from the onion and builds a fragrant foundation.Add liquids and seasoningPour in the 14 ounce can of coconut milk and two cups of fish stock or chicken broth. Stir in two tablespoons fish sauce, the zest of two limes, the juice of one lime, and one teaspoon sugar. Bring the mixture to a gentle simmer over medium low heat. Simmering rather than boiling helps keep the coconut milk creamy and prevents separation.Cook the vegetablesAdd the sliced red bell pepper and halved cherry tomatoes to the simmering broth. Cook for five to seven minutes until the vegetables are tender yet still slightly crisp. These short cook times keep texture and fresh flavor so the vegetables complement the fish rather than dissolve into the broth.Finish with the fishGently slide the bite sized pieces of white fish into the simmering broth. Reduce heat to a low simmer and cook for five to seven minutes until the fish is opaque and flakes easily with a fork. Avoid vigorous boiling at this stage to prevent the fish from breaking up. Taste and adjust seasoning with additional fish sauce, lime juice, or a pinch of sugar.Garnish and serveLadle the soup into bowls and scatter torn cilantro and basil on top. Serve with extra lime wedges for squeezing. The finished broth should be fragrant, lightly tangy, and balanced between creamy richness and citrus lift.

Storage Tips

Store leftover broth and vegetables in an airtight container in the refrigerator for up to two days. For longer storage freeze the broth in a freezer safe container for up to three months. Do not freeze the fish pieces in the broth as the texture deteriorates. When reheating refrigerated broth, gently warm on the stovetop and add fresh fish pieces to cook through for five to seven minutes. Use glass or BPA free plastic containers to avoid flavor transfer and leave an inch of headspace when freezing to allow for expansion.

Ingredient Substitutions

If you cannot find firm white fish swap with shrimp or scallops, adjusting the cooking time to two to four minutes for shrimp or three to five minutes for scallops. For a vegetarian version use firm tofu and vegetable stock plus vegetarian fish sauce or additional soy sauce. If you want more depth add one tablespoon red curry paste at the aromatics stage, cooking it briefly to bloom the spices. To reduce fat use light coconut milk but expect a thinner mouthfeel and adjust seasoning accordingly.

Serving Suggestions

Serve in wide shallow bowls with lime wedges on the side. Garnish with extra herbs, sliced red chilies for heat, and a drizzle of toasted sesame oil if desired. This soup pairs with jasmine rice or a small side of rice noodles to absorb the broth for a heartier meal. For a lighter presentation serve with a simple cucumber salad dressed in rice vinegar and a touch of sugar to contrast the rich broth.

Cultural Background

The flavors draw from Southeast Asian coastal cooking where coconut milk, lime, fish sauce, and fresh herbs are foundational. Variations are found across Thailand, Malaysia, and Vietnam with each region layering spices and herbs differently. The use of acidic citrus and umami rich fish sauce is a hallmark, creating a balance between richness and brightness. While not a traditional single dish from one locale, the combination reflects shared techniques and ingredients from the region.

Seasonal Adaptations

In summer emphasize fresh cherry tomatoes and add thinly sliced summer squash for color. In colder months swap cherry tomatoes for roasted winter squash and increase warming spices, for example adding a small spoon of curry paste or ground turmeric. To celebrate holidays add whole peeled prawns for a more festive presentation or serve the broth as part of a composed multi course meal.

Meal Prep Tips

Make the broth and vegetable base one or two days ahead and refrigerate. Keep fish in a separate sealed container and portion out when reheating the broth. Use stackable containers to save fridge space and label with date. When reheating, bring the broth to a gentle simmer and add fish just prior to serving. This approach ensures tender, perfectly cooked fish while saving active time on the day you eat.

I hope this bowl invites you to play with flavors while keeping weeknight cooking simple. It is a dish meant to be shared and adapted to your pantry and preferences. Enjoy the bright contrast of lime with creamy coconut and the comfort of warm, fragrant broth.