Coconut Fish Soup with Lime and Tomatoes

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A light, fragrant soup featuring flaky fish simmered in coconut milk with tomatoes, bell peppers, and a bright lime finish. This Puerto Rican-inspired soup recipe, ready in about 30 minutes, pairs white fish fillets, olive oil, 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

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Instructions

1. 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.
2. Step 2: Stir in 1/2 cup diced tomatoes and 1/2 cup sliced okra. Cook for 2 minutes until vegetables begin to soften.
3. Step 3: Add 1 cup coconut milk and 1 cup fish broth. Bring to a gentle simmer and cook for 5 minutes.
4. 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.
5. Step 5: Simmer uncovered for 2 more minutes until flavors are balanced; remove from heat immediately to prevent overcooking fish.