Name: Creamy Coconut Lime Fish Soup with Fragrant Spices
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 tablespoon coconut oil; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1/4 teaspoon chili flakes (optional); 4 cups fish stock or vegetable broth; 1 can (13.5 oz) full-fat coconut milk; 1 tablespoon fish sauce; Zest and juice of 1 lime; 1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks; 1 cup cherry tomatoes, halved; 2 cups baby spinach or chopped kale; Salt and pepper to taste; Fresh cilantro and lime wedges, for garnish

A luscious and warming fish soup infused with creamy coconut milk, zesty lime, and aromatic spices — this recipe is everything I want in a light yet deeply satisfying meal. With layers of flavor from ginger, garlic, turmeric, and lime, every spoonful feels both comforting and energizing. Whether I’m looking for a cozy weeknight dinner or prepping meals for the week, this soup always hits the mark.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil

1 onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/4 teaspoon chili flakes (optional)

4 cups fish stock or vegetable broth

1 can (13.5 oz) full-fat coconut milk

1 tablespoon fish sauce

Zest and juice of 1 lime

1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks

1 cup cherry tomatoes, halved

2 cups baby spinach or chopped kale

Salt and pepper to taste

Fresh cilantro and lime wedges, for garnish

Directions

I start by heating the coconut oil in a large pot over medium heat. Once hot, I sauté the chopped onion until it becomes soft and translucent — this takes about 5 minutes.

Then I stir in the garlic, ginger, turmeric, coriander, and optional chili flakes. I let that cook for 1 to 2 minutes until the kitchen smells amazing.

Next, I pour in the fish stock and bring it to a gentle simmer.

I add the coconut milk, fish sauce, lime zest, and lime juice, stirring everything together.

I drop in the chunks of fish and let them simmer gently for about 6 to 8 minutes until the fish is cooked through and flakes easily.

I stir in the cherry tomatoes and baby spinach (or kale), letting them simmer another 2 to 3 minutes until they’re just wilted.

I taste the broth and adjust the seasoning with salt and pepper.

Finally, I ladle the soup into bowls and top it with fresh cilantro and lime wedges before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 310 kcal per serving

Variations

Swap the fish: I’ve used cod, halibut, and tilapia, but salmon or shrimp work well too.
Make it vegetarian: I skip the fish and fish sauce, and add tofu or chickpeas for protein.
Switch up the greens: I often use baby spinach, but bok choy or Swiss chard are great substitutes.
Add noodles or rice: For a heartier meal, I sometimes stir in cooked rice noodles or a scoop of jasmine rice.
Turn up the heat: I increase the chili flakes or add a spoonful of red curry paste for a spicier version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup gently on the stove over low heat — just until hot, being careful not to overcook the fish. I avoid microwaving if possible, as the texture of the fish can change. If I’m freezing it, I leave out the greens and add them fresh when reheating.

FAQs

How do I know when the fish is cooked in the soup?

I look for the fish to turn opaque and flake easily with a fork — this usually takes about 6 to 8 minutes of gentle simmering.

Can I make this soup ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, but I recommend adding the greens fresh before serving for the best texture.

Is this soup spicy?

It has a mild heat from chili flakes, but it’s completely adjustable. I leave them out when I want a milder version or add more if I’m craving spice.

What kind of fish works best for this soup?

Any firm white fish like cod, halibut, or tilapia holds up well. I avoid delicate fish that might fall apart in the broth.

Can I use light coconut milk instead of full-fat?

Yes, I can use light coconut milk, but the soup will be thinner and less creamy. I sometimes mix full-fat with light for a balance of richness and calories.

Conclusion

This creamy coconut lime fish soup is a perfect balance of comfort and nourishment. I love how quickly it comes together, and how customizable it is to what I have in my kitchen. It’s a go-to for when I want something warm, flavorful, and wholesome — all in just one pot. Whether I’m cooking for myself or sharing with friends, this dish never disappoints.

Recipe: