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.
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.
New High Protein Recipes
High-Protein Coconut Lime Fish Soup
- Prep10 min
- Cook15 min
- Total25 min
- Servings4 servings
- Calories290 kcal
Ingredients
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.
Notes & 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.
Variations & serving ideas
- 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.
- 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
- 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)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Total fat | 16 g |
| Sodium | 720 mg |
| Total carbohydrate | 6 g |
| Fibre | 1 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this soup keto-friendly?
Yes. At 5g net carbs per serving it fits most keto plans. Coconut milk is low in net carbs when unsweetened.
What fish works best?
Firm white fish such as cod, tilapia, halibut, or sea bass. Avoid very delicate fish that falls apart easily.
Can I make it less spicy?
Yes. Use only one chili and remove the seeds, or omit the chili entirely and serve extra on the side.
Can I use light coconut milk?
You can, but the soup will be thinner and less creamy. Full-fat gives the best texture and flavor.
What can I serve with it?
Cauliflower rice or a simple cucumber salad. Keep sides low-carb to stay on track.
Can I prep this ahead?
You can make the broth ahead and add the fish just before serving so it stays tender.
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