This Thai-Style Coconut Lime Fish Soup is a comforting yet vibrant dish that balances creamy coconut milk, fresh lime, aromatic herbs, and tender fish. It’s light enough for a weeknight dinner but flavorful enough to feel special, bringing classic Thai-inspired tastes right into your kitchen.
Why You’ll Love This Recipe
You’ll love this soup for its perfect harmony of flavors: creamy, tangy, savory, and gently spicy. It comes together in one pot, cooks quickly, and uses wholesome ingredients. The coconut milk adds richness without heaviness, while lime juice and herbs keep the soup fresh and bright. It’s also naturally halal, gluten-free, and easy to adapt to your preferred level of heat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g white fish fillets (such as cod, haddock, or tilapia), cut into 3 cm pieces
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 stalk lemongrass, tough outer layers removed and inner part finely sliced
1 tablespoon red curry paste
4 cups fish stock or vegetable stock
400 ml coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
Zest of 1 lime
2 tablespoons fresh lime juice
150 g mushrooms, sliced
1 small red chili, thinly sliced (optional)
2 tablespoons fresh cilantro, chopped
Salt, to taste
Directions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in the garlic, ginger, and lemongrass, cooking for another minute until fragrant.
Add the red curry paste and stir well, letting it cook for about 30 seconds to release its aroma. Pour in the stock and bring the mixture to a gentle boil. Reduce the heat and simmer for 5 minutes.
Stir in the coconut milk, fish sauce, sugar, and lime zest. Add the sliced mushrooms and simmer for another 3 minutes until they begin to soften.
Gently add the fish pieces to the soup. Simmer for 4 to 5 minutes, or until the fish is just cooked through and flakes easily. Remove the pot from heat and stir in the lime juice and sliced chili if using. Taste and adjust seasoning with salt if needed.
Serve hot, garnished with fresh cilantro.
Servings and timing
This recipe serves 4 people.
Preparation time is about 15 minutes, and cooking time is approximately 20 minutes, making the total time around 35 minutes.
Variations
You can replace the white fish with shrimp for a seafood twist, adjusting the cooking time so the shrimp stay tender. For a heartier soup, add sliced carrots or bell peppers. If you prefer a milder flavor, reduce the amount of red curry paste, or increase it slightly for more heat. Fresh basil can be used instead of cilantro for a different herbal note.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat until warmed through, avoiding boiling to keep the fish tender. Stir occasionally while reheating.
FAQs
Can I use frozen fish for this soup?
Yes, frozen fish works well. Thaw it completely and pat it dry before adding it to the soup.
What type of coconut milk is best?
Full-fat coconut milk gives the creamiest texture, but light coconut milk can be used for a lighter version.
Is this soup very spicy?
The spice level is mild to medium. You can easily adjust it by changing the amount of red curry paste and chili.
Can I make this soup ahead of time?
It’s best enjoyed fresh, but you can prepare the broth ahead and add the fish just before serving.
What can I serve with this soup?
Steamed jasmine rice or rice noodles pair beautifully with this soup.
Can I substitute lemongrass?
If lemongrass is unavailable, add extra lime zest and a small splash of lime juice for a similar freshness.
Is this soup dairy-free?
Yes, it’s completely dairy-free, relying on coconut milk for creaminess.
Can I add vegetables to this soup?
Absolutely. Snow peas, spinach, or zucchini are great additions.
How do I prevent the fish from breaking apart?
Add the fish at the end and avoid stirring too much once it’s in the pot.
Can I double the recipe?
Yes, simply double all ingredients and use a larger pot, keeping the cooking times roughly the same.
Conclusion
Thai-Style Coconut Lime Fish Soup is a flavorful, nourishing dish that’s easy to prepare and full of vibrant taste. With its creamy coconut base, fresh citrus notes, and tender fish, it’s a recipe you’ll come back to whenever you want something comforting yet refreshing. Perfect for both busy evenings and relaxed meals, this soup is sure to become a favorite.
Thai-Style Coconut Lime Fish Soup is a vibrant, one-pot dish featuring tender white fish in a creamy coconut milk broth infused with lime, ginger, lemongrass, and red curry. It’s comforting, refreshing, and full of Thai-inspired flavor.
Ingredients
500 g white fish fillets (cod, haddock, or tilapia), cut into 3 cm pieces
