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Bowl of Thai-style coconut lime fish soup garnished with herbs and lime slices.

Thai-Style Coconut Lime Fish Soup

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This coconut-infused fish soup combines tender fish and vibrant vegetables in a creamy broth, offering a quick and flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Southeast Asian, Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb white fish fillets (cod, halibut, or snapper), cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 2 cups fish or vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 large lime (zest and juice)
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper flakes
  • Fresh cilantro or parsley for garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, roughly 5 minutes. Then, add the garlic and ginger, cooking for another minute.
  2. Stir in the diced red bell pepper, turmeric, ground coriander, and crushed red pepper flakes. Cook for 2-3 minutes until the peppers soften.
Cooking
  1. Pour in the coconut milk and fish or vegetable broth and bring the mixture to a gentle simmer.
  2. Add the halved cherry tomatoes, lime zest, and fish sauce if using. Gently add the fish pieces and season with salt and pepper. Simmer for 8-10 minutes or until the fish flakes easily.
Finishing Touches
  1. Stir in the lime juice and adjust seasonings as desired. Serve garnished with fresh cilantro or parsley.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 5g

Notes

This soup can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove. You can also freeze the soup for longer storage, leaving out the fresh herbs until serving. For more flavor, consider marinating the fish in lime juice before cooking.
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