Why You’ll Love This Recipe
This soup is a vibrant blend of creamy coconut milk and aromatic spices, balanced with the delicate texture of white fish. It’s dairy-free, naturally gluten-free, and surprisingly simple to make. The layers of flavor develop quickly, making it ideal when you want something nourishing without spending hours in the kitchen. Plus, it’s easy to customize with your favorite vegetables or spices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White fish fillets (such as cod, tilapia, or halibut), cut into chunks
- Coconut milk (full-fat for creaminess)
- Fish or vegetable broth
- Onion, finely chopped
- Garlic, minced
- Fresh ginger, grated
- Red bell pepper, sliced
- Carrot, thinly sliced or julienned
- Lime juice
- Fish sauce or soy sauce
- Olive oil or coconut oil
- Fresh cilantro or parsley for garnish
- Salt and pepper to taste
- Optional: chili flakes or fresh chili for heat
Directions
- Heat oil in a large pot over medium heat. Sauté the onion until translucent, about 3–4 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in sliced carrots and red bell pepper, cooking for 3–5 minutes until slightly softened.
- Pour in the broth and bring to a simmer.
- Add the coconut milk and stir well. Simmer gently for 10 minutes.
- Season with fish sauce (or soy sauce), lime juice, salt, and pepper to taste.
- Gently add the fish pieces and cook for 5–7 minutes, or until the fish is cooked through and flakes easily.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh herbs and optional chili flakes.
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking takes approximately 25 minutes. Total time: 35 minutes.
Variations
- Add spinach, kale, or bok choy for extra greens.
- Swap fish for shrimp, scallops, or a seafood mix.
- Use lemongrass or kaffir lime leaves for added Southeast Asian flavor.
- Replace carrots with sweet potato or butternut squash for a sweeter, heartier version.
- Add cooked rice or rice noodles for a more filling soup.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid breaking the fish apart. Avoid boiling the soup once the fish is added to preserve its delicate texture. This soup does not freeze well due to the coconut milk and fish combination.
FAQs
What type of fish is best for this soup?
White, flaky fish like cod, tilapia, or halibut works best as it holds up well and absorbs the flavors.
Can I use canned coconut milk?
Yes, full-fat canned coconut milk is preferred for the best creamy texture and rich flavor.
Is this soup spicy?
It’s mild by default, but you can add chili flakes or fresh chili to increase the heat to your liking.
Can I make this soup ahead of time?
Yes, but add the fish just before serving to keep it from overcooking when reheated.
Is this soup keto-friendly?
Yes, it’s naturally low in carbs, especially if you skip starchy add-ins like potatoes or noodles.
Can I use frozen fish?
Yes, just thaw it fully and pat it dry before adding it to the soup.
What can I serve with this soup?
Serve with steamed rice, a crusty gluten-free bread, or a fresh green salad.
Can I substitute the fish sauce?
Yes, soy sauce or tamari works as a substitute, though it changes the flavor slightly.
How do I thicken the soup?
The soup is naturally creamy from the coconut milk, but for a thicker texture, you can simmer it uncovered a bit longer.
Can I make this soup vegan?
Yes, replace fish with tofu or chickpeas and use vegetable broth and soy sauce instead of fish sauce.
Conclusion
Creamy Coconut Fish Soup is a warm, nourishing, and versatile dish that brings bold flavor and creamy comfort in every spoonful. Whether you’re in the mood for a light dinner or want to impress guests with something unique, this soup is a standout choice. Its simplicity, vibrant taste, and customizable nature make it a go-to recipe for any season.
PrintCreamy Coconut Fish Soup
Creamy Coconut Fish Soup is a warm, flavorful, and comforting soup made with tender white fish, rich coconut milk, and aromatic herbs. It’s a dairy-free, gluten-free meal that’s quick to prepare and perfect for weeknight dinners or entertaining.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
- 1 lb white fish fillets (cod, tilapia, or halibut), cut into chunks
- 1 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 medium carrot, thinly sliced or julienned
- 2 cups fish or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1–2 tbsp lime juice (to taste)
- 1 tbsp fish sauce or soy sauce
- Salt and pepper to taste
- Optional: chili flakes or fresh chili for heat
- Fresh cilantro or parsley, chopped, for garnish
Instructions
Heat oil in a large pot over medium heat. Sauté the chopped onion until translucent, about 3–4 minutes.
- Add minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the sliced carrots and red bell pepper. Cook for 3–5 minutes until slightly softened.
- Pour in the broth and bring to a simmer.
- Add the coconut milk and stir to combine. Simmer gently for 10 minutes.
- Season with fish sauce (or soy sauce), lime juice, salt, and pepper to taste.
- Gently add the fish chunks and simmer for 5–7 minutes, or until fish is cooked through and flakes easily.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh herbs and optional chili flakes.
Notes
- Add leafy greens like spinach or kale during the final minutes of cooking.
- Use shrimp or a seafood mix instead of fish.
- Lemongrass or kaffir lime leaves add extra depth and Southeast Asian flair.
- Do not boil the soup after adding fish to avoid overcooking.
- This soup is naturally dairy-free and gluten-free.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 55mg
