Name: Creamy Coconut Fish Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tropical
Ingredients: 1 lb white fish fillets (cod, halibut, or tilapia), cut into chunks; 1 can (13.5 oz) full-fat coconut milk; 2 cups fish stock or vegetable broth; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 stalk lemongrass (optional), smashed; 1/2 tsp red chili flakes or 1 red chili, sliced (optional); 2 tbsp lime juice (about 1 lime); 1 tbsp fish sauce or soy sauce (gluten-free if needed); 2 tbsp olive oil or coconut oil; Salt and pepper to taste; Fresh cilantro or parsley for garnish

Why You’ll Love This Recipe

This soup is a perfect blend of creamy and savory, with the delicate flavor of fish beautifully complemented by the richness of coconut milk and the zest of aromatics like ginger, lime, and garlic. It’s naturally dairy-free, can be made in under 30 minutes, and is a great option for a cozy dinner or a healthy lunch. Plus, it’s easily customizable with vegetables or different seafood options.

Ingredients

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

White fish fillets (such as cod, halibut, or tilapia), cut into chunks
Coconut milk (full-fat for a richer soup)
Fish stock or vegetable broth
Onion, finely chopped
Garlic, minced
Fresh ginger, grated
Lemongrass (optional, for added aroma)
Red chili or chili flakes (optional, for a little heat)
Lime juice
Fish sauce or soy sauce (for umami)
Fresh cilantro or parsley for garnish
Olive oil or coconut oil for sautéing
Salt and pepper to taste

Directions

Heat the oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes.
Stir in the garlic, ginger, and lemongrass (if using), and cook for another 1–2 minutes until fragrant.
Pour in the fish stock and bring to a gentle simmer.
Add the coconut milk and stir to combine, then season with salt, pepper, and chili flakes if using.
Gently add the fish chunks to the simmering broth and cook for 6–8 minutes or until the fish is opaque and flakes easily.
Stir in lime juice and fish sauce or soy sauce to balance the flavors.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh cilantro or parsley.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use shrimp or scallops instead of fish for a seafood twist.
Add vegetables like spinach, bok choy, mushrooms, or bell peppers for extra nutrition.
For a Thai-style flavor, add red curry paste during the sautéing step.
Swap lime juice with lemon juice for a milder citrus finish.
Add rice noodles or jasmine rice to make it a heartier meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently over low heat on the stovetop. Avoid boiling to prevent the fish from overcooking and the coconut milk from separating. This soup is best enjoyed fresh but can also be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.

FAQs

What type of fish is best for this soup?

Firm white fish like cod, halibut, tilapia, or haddock work best because they hold their shape during cooking.

Can I use light coconut milk?

Yes, but the soup will be less creamy. Full-fat coconut milk offers the best texture and richness.

Is this soup spicy?

It’s mild by default. You can adjust the spice level with chili flakes or fresh chilies to suit your taste.

Can I make this soup ahead of time?

Yes, but for the best texture, add the fish when reheating rather than during the initial cooking.

Is this soup gluten-free?

Yes, as long as you use gluten-free fish sauce or soy sauce.

Can I use frozen fish?

Yes, just thaw it fully before adding to the soup to ensure even cooking.

What can I serve with this soup?

Serve it with jasmine rice, rice noodles, or crusty bread (if not gluten-free) for a fuller meal.

How do I thicken the soup?

The soup is naturally creamy, but for a thicker texture, you can simmer it uncovered a bit longer or mash a few pieces of the cooked fish.

Can I add potatoes or root vegetables?

Yes, diced potatoes or sweet potatoes work well. Just add them earlier so they have time to cook through.

How do I store leftovers without the fish overcooking?

Store the broth and fish separately if possible. When reheating, gently warm the broth and then add the fish just before serving.

Conclusion

Creamy Coconut Fish Soup is a delightful dish that’s easy to prepare yet bursting with flavor. Whether you’re craving something warm and comforting or a lighter meal with depth, this soup delivers. Its versatility and simplicity make it a go-to recipe for weeknights, meal prep, or when entertaining guests with dietary restrictions. Give it a try and let the rich coconut and fresh herbs transport you to coastal serenity.