High-Protein Coconut Lime Fish Soup

Light, fragrant, and packed with tender white fish in a creamy coconut-lime broth — ready in 25 minutes

This is a bright, restaurant-style fish soup that stays low-carb and high-protein. Mild white fish gently poaches in a fragrant coconut milk broth brightened with lime, garlic, ginger, and chili. Fresh herbs and a final squeeze of lime make every bowl taste fresh and satisfying.

One pot, 25 minutes, 32 g of protein, and only 5 g net carbs per serving. Perfect for busy nights when you want something light yet filling.

Prep10 min

Cook15 min

Servings4

Protein32g

Net Carbs5g

Calories290

Why you’ll love this soup

32g protein per serving — light but filling
Only 5g net carbs and completely sugar-free
Ready in 25 minutes start to table
Creamy coconut broth with bright lime flavor
One pot, minimal cleanup
Elegant enough for guests, easy enough for weeknights

Health notes

High protein: White fish delivers lean, complete protein.
Low carb: Coconut milk and aromatics keep net carbs low.
Healthy fats: Coconut milk provides satisfying richness without excess carbs.
Anti-inflammatory: Ginger, garlic, lime, and chili add flavor and benefits.

Key element — gentle poaching

Do not boil the fish hard. Once the broth is simmering, lower the heat and gently poach the fish pieces until they just turn opaque and flake easily. Overcooking makes the fish tough and dry.

Ingredients

Fish & aromatics

1½ lb (680g) firm white fish (cod, tilapia, halibut, or sea bass), cut into large chunks
1 Tbsp coconut oil or olive oil
1 small onion or 2 shallots, thinly sliced
3 garlic cloves, minced
1 Tbsp fresh ginger, grated
1–2 red chilies, sliced (or to taste)

Broth

1 can (13.5 oz / 400ml) full-fat coconut milk
2 cups chicken or fish broth
2 Tbsp fish sauce (or soy sauce / coconut aminos)
Juice of 2 limes (about 3–4 Tbsp)
1 tsp lime zest
½ tsp salt (or to taste)

To finish

½ cup fresh cilantro, chopped
2 green onions, sliced
Extra lime wedges
Optional: Thai basil or extra chili slices

Swaps

Milder: Use only one chili or remove the seeds.
Spicier: Add more chili or a spoon of chili garlic sauce.
Shrimp version: Replace half or all of the fish with raw shrimp.
Vegetable boost: Add sliced mushrooms or baby spinach in the last 2 minutes.

Instructions

Sauté the aromatics. Heat oil in a large pot over medium heat. Add onion/shallot and cook 2–3 minutes until softened. Stir in garlic, ginger, and chili; cook 30–60 seconds until fragrant.

Build the broth. Pour in coconut milk and broth. Stir in fish sauce, lime zest, and salt. Bring to a gentle simmer.

Poach the fish. Add the fish chunks in a single layer. Reduce heat to low and simmer gently 6–8 minutes until the fish is opaque and flakes easily. Do not stir vigorously.

Finish with lime. Turn off the heat. Stir in the lime juice. Taste and adjust salt, fish sauce, or lime as needed.

Serve. Ladle into bowls. Top generously with cilantro, green onions, and extra chili if desired. Serve with lime wedges.

Pro tips

Choose firm white fish so the pieces hold their shape in the broth.
Keep the simmer gentle once the fish is added — boiling can make it tough.
Add the lime juice off the heat so the flavor stays bright and fresh.
Full-fat coconut milk gives the best creamy texture; light versions can be watery.
Taste at the end — fish sauce and lime both need balancing to your preference.

Nutrition

Nutrient	Per serving (1/4)
Calories	290
Protein	32g
Net carbohydrates	5g
Total carbohydrates	6g
Fiber	1g
Total fat	16g
Sodium	720mg

Estimates based on cod and full-fat coconut milk. Exact numbers vary with fish type and coconut milk brand.

Variations

Shrimp & fish

Use half fish and half raw shrimp. Add the shrimp in the last 3–4 minutes of cooking.

Extra vegetables

Add sliced mushrooms, bok choy, or spinach during the last few minutes.

Creamier version

Stir in an extra ¼ cup coconut cream at the end for a richer broth.

Tom yum style

Add a stalk of lemongrass (bruised) and a few kaffir lime leaves while the broth simmers.

Storage

Method	Time	Notes
Refrigerator	Up to 2 days	Best eaten fresh; fish can become firm when reheated
Freezer	Not recommended	Texture of the fish suffers after freezing
Reheating	—	Warm gently over low heat; do not boil

FAQ

Yes. At 5g net carbs per serving it fits most keto plans. Coconut milk is low in net carbs when unsweetened.

Firm white fish such as cod, tilapia, halibut, or sea bass. Avoid very delicate fish that falls apart easily.

Yes. Use only one chili and remove the seeds, or omit the chili entirely and serve extra on the side.

You can, but the soup will be thinner and less creamy. Full-fat gives the best texture and flavor.

Cauliflower rice or a simple cucumber salad. Keep sides low-carb to stay on track.

You can make the broth ahead and add the fish just before serving so it stays tender.

Test your knowledge

5 quick questions about this coconut lime fish soup

1. Protein per serving?

2. Net carbs per serving?

3. How should the fish be cooked?

4. About how long does this soup take?

5. When should you add the lime juice?

High-Protein Coconut Lime Fish Soup