Coconut Fish Soup with Lime and Tomatoes
A light, fragrant soup featuring flaky fish simmered in coconut milk with tomatoes, bell peppers, and a bright lime finish. This puerto rican-inspired soups ready in about 30 minutes pairs white fish fillets, olive oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white fish fillets
- 1 tbsp olive oil
- 1 medium onion
- 1 green bell pepper
- 1 clove garlic
- 1/4 cup fresh cilantro
- 1 cup coconut milk
- 1 cup fish broth
- 1/2 cup diced tomatoes
- 1/2 cup okra
- 1/2 lime
Instructions
- Step 1: Cut 1 lb white fish fillets into 1-inch pieces. Heat 1 tbsp olive oil in a pot over medium-high heat. Add 1 medium chopped onion, 1 chopped green bell pepper, and 1 minced garlic clove. Sauté for 4 minutes until onions are translucent.
- Step 2: Stir in 1/2 cup diced tomatoes and 1/2 cup sliced okra. Cook for 2 minutes until vegetables begin to soften.
- Step 3: Add 1 cup coconut milk and 1 cup fish broth. Bring to a gentle simmer and cook for 5 minutes.
- Step 4: Add fish pieces and cook for 6-7 minutes until fish is opaque and flakes easily. Stir in 1/4 cup chopped cilantro and 1/2 lime juice.
- Step 5: Simmer uncovered for 2 more minutes until flavors are balanced; remove from heat immediately to prevent overcooking fish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Fish Soup with Lime and Tomatoes take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Fish Soup with Lime and Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white fish fillets from drying out.
Can I substitute ingredients in Coconut Fish Soup with Lime and Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Fish Soup with Lime and Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Fish Soup with Lime and Tomatoes?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
