Tanya Rivers
This Coconut Lime Poached Fish Soup with a Creamy Finish is a true celebration of bright citrus notes and velvety coconut broth. Each spoonful brings the tender flakiness of perfectly poached fish paired with a zesty, herb-infused coconut base that feels both light and deeply comforting.
Perfect for weeknights yet elegant enough for entertaining, this soup is a delightful fusion of creamy, tangy, and slightly spicy flavors. It’s a nourishing bowl of goodness that will warm your soul while refreshing your palate.
Why You’ll Love This Coconut Lime Poached Fish Soup
The balance of creamy coconut milk, tangy lime, and mild heat makes this dish irresistibly satisfying. It’s quick to make, healthy, and feels like a restaurant-quality meal made right at home. Plus, it’s dairy-free and naturally gluten-free, making it a fantastic choice for a wholesome dinner.
What Type of Fish Works Best for This Soup?
Firm, white fish like cod, halibut, or snapper work beautifully because they hold their shape while poaching and absorb the flavors of the broth without falling apart. Avoid delicate fish like sole, which might break apart too easily during cooking.
Ingredients for the Coconut Lime Poached Fish Soup
The magic of this soup comes from simple, fresh ingredients working in harmony. Each component adds depth and enhances the overall flavor, creating a dish that’s both vibrant and comforting.
- White Fish (Cod or Halibut) – Provides tender, flaky texture and soaks up the coconut-lime broth beautifully.
- Coconut Milk – Creates the creamy base and balances the acidity of the lime.
- Lime Juice and Zest – Adds bright, refreshing citrus notes that cut through the richness.
- Garlic and Ginger – Infuse the broth with warm, aromatic undertones.
- Red Chili or Chili Flakes – Brings a subtle heat that complements the creamy soup.
- Fresh Herbs (Cilantro, Basil, or Dill) – Offer a burst of freshness and color.
- Fish Stock or Vegetable Broth – Forms the savory backbone of the soup.
- Olive Oil or Coconut Oil – Used to sauté aromatics, enhancing their flavors.
How To Make the Coconut Lime Poached Fish Soup
Step 1: Sauté Aromatics
Heat olive or coconut oil in a large pot over medium heat. Add minced garlic and grated ginger, cooking until fragrant, about 1–2 minutes.
Step 2: Build the Broth
Pour in fish stock or vegetable broth, then stir in coconut milk. Add lime zest, a squeeze of lime juice, and a pinch of chili flakes for a spicy kick.
Step 3: Poach the Fish
Gently place fish fillets into the simmering broth. Cook for 6–8 minutes, or until the fish flakes easily with a fork.
Step 4: Add Herbs and Adjust Seasoning
Sprinkle fresh herbs like cilantro, basil, or dill before serving. Taste and adjust salt, lime juice, or spice level as needed.
Step 5: Serve Warm
Ladle the soup into bowls, ensuring each serving has plenty of broth and fish. Garnish with extra lime slices and herbs for a beautiful presentation.
Serving and Storing the Coconut Lime Poached Fish Soup
This soup is best enjoyed fresh, served hot straight from the pot. It generously feeds 4 people, making it perfect for a family dinner or an intimate gathering. The tender fish and creamy broth are at their peak right after cooking, but you can store leftovers too.
To store, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 2 days. Reheat gently on the stove over low heat, taking care not to overcook the fish, which can make it tough.
What to Serve With Coconut Lime Poached Fish Soup?
Steamed Jasmine Rice
The light, fluffy texture soaks up the creamy broth beautifully.
Crusty Baguette
Perfect for dipping and sopping up every last drop of the flavorful soup.
Asian Slaw
A crisp, refreshing side with cabbage, carrots, and a light sesame dressing complements the richness of the soup.
Roasted Vegetables
Caramelized roasted broccoli or asparagus adds extra texture and nutrients to your meal.
Mango Salad
Sweet and tangy mango pairs wonderfully with the lime and coconut flavors.
Garlic Noodles
Soft, buttery garlic noodles make a comforting addition to this Southeast Asian-inspired dish.
Fresh Spring Rolls
Light and crunchy rolls filled with veggies provide a fresh contrast to the creamy soup.
Frequently Asked Questions
1. Can I use frozen fish for this soup?
Yes, frozen fish works well. Just thaw it completely before cooking to ensure even poaching.
2. Can I make this soup ahead of time?
You can prepare the broth a day ahead, but add the fish right before serving to keep it tender and fresh.
3. Can I make this soup spicier?
Absolutely! Add extra red chili flakes or sliced fresh chili to increase the heat level.
4. Can I use chicken instead of fish?
Yes, chicken breast or thighs can be poached in the same broth, but cook slightly longer to ensure they’re fully cooked.
5. Can I freeze leftovers?
Freezing is not recommended because coconut milk can separate, and fish may become rubbery once thawed.
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And let me know in the comments how yours turned out. Did you add extra chili or use halibut instead of cod? Did you add extra lime for more tang?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
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Coconut Lime Poached Fish Soup with a Creamy Finish
Equipment
- Large pot
Ingredients
Ingredients
- 4 fillets white fish (cod or halibut)
- 2 cups coconut milk
- 2 cups fish stock or vegetable broth
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon red chili flakes
- 2 tablespoons olive oil or coconut oil
- 1/4 cup fresh cilantro chopped
Instructions
- Heat oil in a large pot over medium heat. Add garlic and ginger, cooking until fragrant (1–2 minutes).
- Pour in fish stock and coconut milk. Stir in lime juice, lime zest, and chili flakes.
- Gently place fish fillets into the simmering broth. Poach for 6–8 minutes or until the fish flakes easily.
- Sprinkle fresh herbs, taste, and adjust seasoning with extra lime juice or salt if needed.
- Serve hot, garnished with more herbs and lime slices.