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Zesty Coconut Lime Fish Soup in creamy broth garnished with lime zest and herbs
Chef Alex

Zesty Coconut Lime Fish Soup Perfect for Any Day

A bright and creamy seafood soup combining tender white fish with rich coconut milk and zesty lime, infused with warming turmeric and fresh herbs. Quick and easy to prepare, perfect for any day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb (450 g) firm white fish, cut into bite-sized pieces
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups (500 ml) fish stock or broth
  • Juice of 2 limes
  • 1 teaspoon finely grated lime zest
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 small onion, finely chopped
  • 1 cup (150 g) diced bell peppers
  • 1 medium carrot, julienned
  • 1 cup (150 g) fresh spinach or kale
  • A handful fresh cilantro leaves, chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon chili flakes (optional)
  • Salt and pepper to taste
  • 2 tablespoons neutral cooking oil (avocado or coconut oil)

Method
 

  1. Heat the cooking oil in a large pot over medium heat.
  2. Add minced garlic, grated ginger, and chopped onion; sauté until fragrant and translucent, about 3-4 minutes.
  3. Stir in ground turmeric and chili flakes (if using), cooking for 1 minute more.
  4. Add diced bell peppers and julienned carrot; cook for 3-5 minutes until slightly softened.
  5. Pour in fish stock/broth and bring to a gentle simmer.
  6. Stir in coconut milk, lime juice, and lime zest; simmer for 5 minutes.
  7. Add the fish pieces, simmer gently for 5-7 minutes until fish is cooked through and flakes easily.
  8. Stir in fresh spinach or kale and cook until wilted, about 1-2 minutes.
  9. Season soup with salt and pepper to taste.
  10. Serve hot, garnished with chopped cilantro.

Notes

  • For a milder flavor, substitute fish stock with vegetable broth. Adjust chili flakes for desired heat level. Leftovers keep well refrigerated for up to 2 days.