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coconut lime fish soup in bowl

Coconut Lime Fish Soup

Coconut fish soup is healthy, easy, and loaded with flavor. Tender white fish is poached in a fragrant and light coconut broth infused with ginger, finished with fresh lime juice.
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Course: Dinner, Entree, lunch, Main Course, Side Dish, Soup
Cuisine: Asian, Thai
Keyword: 30 minutes or less, coconut milk, fish, fish soup, lime
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 186kcal

Equipment

Ingredients

  • ¾ tablespoon avocado oil
  • 1 shallot thinly sliced
  • 1 tablespoon fresh ginger julienned or minced
  • 2 garlic cloves minced
  • 1 tomato chopped
  • 1 14-ounce can coconut milk regular (more creamy) or lite (more light)
  • ½ cup water
  • 1 teaspoon fish sauce or salt
  • 8 ounces white fish fillets
  • ½ cup greens baby spinach, bok choy, or mustard greens
  • Fresh cilantro garnish
  • 1 whole lime cut into wedges for squeezing
  • Chili Oil optional garnish

Instructions

  • Heat the avocado oil over medium heat. Add the shallot, garlic, ginger, and chopped tomato.
    Sauté for about 4–5 minutes, stirring occasionally, until the shallots soften and the tomatoes begin to break down. This allows the aromatics to release their incredible flavor into the soup.
    ¾ tablespoon avocado oil, 1 shallot, 1 tablespoon fresh ginger, 2 garlic cloves, 1 tomato
    saute aromatics
  • Pour in the coconut milk and water. Then, add the fish sauce (or salt).
    1 14-ounce can coconut milk , ½ cup water, 1 teaspoon fish sauce
    add coconut milk, water, fish sauce/salt
  • Reduce the heat to a low simmer and cook for 10 minutes with a lid on the pot, allowing the coconut milk to absorb all of the flavors from the ginger, garlic, shallots, and tomatoes.
    place lid on the pot
  • Carefully add the fish fillets. Gently poach for about 7 minutes, or until the fish is opaque and flakes easily with a fork. (Avoid boiling the soup, as gentle poaching keeps the fish tender and moist.)
    8 ounces white fish fillets
    add the fish
  • Add the spinach, bok choy, or mustard greens. Cook just until the greens wilt, about 1 minute.
    ½ cup greens
    add greens last
  • Ladle the soup into bowls. Top with plenty of fresh cilantro, generous squeezes of fresh lime juice. (Add a drizzle of chili oil if desired). Enjoy and Serve immediately.
    Fresh cilantro , 1 whole lime, Chili Oil
    serve with lime and cilantro garnish

Notes

You can use white fish of choice, or salmon if you like a richer flavor.
  • Use full-fat coconut milk for the richest, creamiest broth. Use LITE Coconut milk for a lighter, lower-calorie broth. BOTH work very well, so choose your favorite.
  • Use fresh ingredients, no powders or frozen. This ensures the best flavor!
  • Simmer the broth gently and with enough time (at least ten minutes) to allow the aromatics to fully infuse the coconut milk.
  • Never boil the fish. Gently poach it over low heat for tender, flaky results.
  • Add the greens at the very end so they stay bright and fresh.
  • Squeeze plenty of fresh lime juice over each bowl just before serving - it truly brings the coconut lime fish soup to life.
  • Taste the broth before serving and adjust with a little more fish sauce, salt, or lime juice if needed.

Nutrition

Nutrition Facts
Coconut Lime Fish Soup
Amount per Serving
Calories
186
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
57
mg
19
%
Sodium
 
306
mg
13
%
Potassium
 
583
mg
17
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
24
g
48
%
Vitamin A
 
627
IU
13
%
Vitamin C
 
13
mg
16
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.