Spicy Lemon Fish Soup with Coconut Milk
Looking for a light yet flavorful seafood soup? This Spicy Lemon Fish Soup combines tender white fish, coconut milk, fresh lime, and Thai chili peppers for the perfect balance of spicy, tangy, and creamy.
Ingredients:
1 lb (450g) white fish fillets (cod, halibut, or tilapia), cut into bite-sized pieces
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, chopped
1 lemon grass stalk, smashed
1-inch chunk fresh ginger, chopped
2–3 Thai bird’s eye chilies, sliced (adjust to spice level)
4 cups vegetable broth
1 can (14 oz) coconut milk
1 tbsp fish sauce
1 tbsp soy sauce
Juice of 3 limes
1 tsp sugar
1 cup zucchini, sliced
1 red bell pepper, sliced
Fresh cilantro, for garnish
Lime wedges, to serve
Salt and black pepper, to taste
Directions:
Heat oil in a large pot over medium heat. Sauté onion, garlic, ginger, and lemongrass for 3 minutes until fragrant and softened.
Stir in coconut milk, vegetable broth, fish sauce, soy sauce, lime juice, and sugar. Let simmer for 10 minutes to develop deep flavor.
Mix in zucchini and red bell pepper. Cook for 5–7 minutes until tender yet vibrant.
Gently add the fish pieces. Simmer for 5–7 minutes until flaky and fully cooked.
Taste, then adjust with salt and pepper. Garnish with cilantro and serve hot with lime wedges.
Recipe Info:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~320 kcal per serving
Serving Tips:
This soup pairs beautifully with steamed jasmine rice or crispy rice noodles for a heartier meal. Add extra chilies if you love it fiery, or more coconut milk for a creamier finish.
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