A creamy, fragrant seafood soup made with tender cod, coconut milk, fresh lime, ginger, garlic, and vegetables. The coconut milk gives the broth a silky texture while lime adds a bright, fresh finish. Similar coconut-cod soups commonly use gentle simmering/poaching so the delicate cod stays moist and flaky.
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Course: Soup / Dinner
Cuisine: Thai-inspired
Difficulty: Easy
Ingredients
For the Soup
1½ lb (680 g) cod fillets, skinless and boneless
1 tablespoon olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
2 medium carrots, thinly sliced
2 celery stalks, sliced
1 small zucchini, diced
4 cups low-sodium vegetable or chicken broth
1 can (13.5 oz / 400 ml) unsweetened coconut milk
1 cup cherry tomatoes, halved
1–2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon fish sauce, optional
½ teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon red pepper flakes, optional
½ teaspoon salt, or to taste
¼ teaspoon black pepper
2 cups fresh baby spinach
¼ cup fresh cilantro, chopped
For Garnish
Lime wedges
Fresh cilantro
Thinly sliced green onions
A few red pepper flakes
Optional: sliced fresh chili
Instructions
1. Prepare the Cod
Pat the cod fillets dry with paper towels. Cut them into large bite-sized pieces, approximately 1½–2 inches each.
Season lightly with salt and black pepper.
Tip: Don’t cut the cod too small because it can break apart during cooking.
2. Sauté the Aromatics
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the chopped onion, carrots, celery, and red bell pepper.
Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic and grated ginger. Cook for another 30–60 seconds, until fragrant.
3. Add the Spices
Stir in:
Turmeric
Ground coriander
Red pepper flakes, if using
Black pepper
Cook for about 30 seconds to release the aroma of the spices.
4. Build the Broth
Pour in the vegetable or chicken broth.
Add the zucchini and cherry tomatoes.
Bring the soup to a gentle boil, then reduce the heat and simmer for approximately 8–10 minutes, until the vegetables are tender but not mushy.
5. Add Coconut Milk
Pour in the coconut milk and stir gently.
Reduce the heat to low.
Do not allow the soup to boil aggressively after adding coconut milk. A gentle simmer helps maintain a smooth, creamy broth.
6. Add the Cod
Carefully add the cod pieces to the soup.
Cover the pot partially and simmer gently for 5–7 minutes, depending on the thickness of the fish.
The cod is ready when it becomes opaque and flakes easily with a fork. Gentle poaching is particularly useful for keeping cod tender.
7. Add Lime and Spinach
Turn the heat to low.
Add:
Lime juice
Lime zest
Fish sauce, if using
Baby spinach
Stir gently and cook for 1–2 minutes, just until the spinach wilts.
Taste the soup and adjust the salt, lime juice, or chili according to your preference.
8. Finish and Serve
Turn off the heat and stir in the fresh cilantro.
Ladle the soup into bowls and garnish with:
Fresh cilantro
Green onions
Lime wedges
A small pinch of red pepper flakes
Serve immediately.
Nutrition Information
Approximate nutrition per serving
Based on 4 servings and full-fat unsweetened coconut milk; actual values vary by brands and portion sizes.
Calories: ~430 kcal
Protein: ~39 g
Fat: ~24 g
Saturated Fat: ~17 g
Carbohydrates: ~16 g
Fiber: ~4 g
Net Carbs: ~12 g
Sugar: ~7 g
Sodium: ~700–900 mg, depending on broth and fish sauce
Cholesterol: ~90 mg
For comparison, published coconut-cod recipes range considerably in nutrition depending on coconut milk quantity and added ingredients.
Nut Information
Contains coconut.
Coconut is botanically a drupe rather than a tree nut, but coconut is classified as a tree nut for U.S. FDA allergen-labeling purposes. If this recipe is being prepared for someone with a coconut or tree-nut allergy, check the specific medical/allergy guidance and substitute accordingly.
This recipe contains:
Coconut milk
Fish
Optional fish sauce
Naturally free from:
Peanuts
Almonds
Cashews
Walnuts
Pecans
Pistachios
Hazelnuts
Dairy-free: Yes
Gluten-free: Yes, if using certified gluten-free broth and fish sauce
Egg-free: Yes
Wheat-free: Yes
Nut-free: No, if following FDA allergen classification because it contains coconut
Recipe Tips
Use full-fat coconut milk: It creates the richest and creamiest soup. Light coconut milk can be used if you want a thinner, lower-calorie broth.
Don’t overcook the cod: Cod cooks quickly. Remove the soup from high heat as soon as the fish is opaque and flakes easily.
Add lime at the end: Fresh lime juice gives the soup a brighter flavor when added near the end rather than simmered for a long time.
Want more vegetables? Add mushrooms, bok choy, spinach, kale, or snow peas.
Want it spicy? Add sliced Thai chili, jalapeño, or extra red pepper flakes.
Want more protein? Increase the cod to 2 lb (900 g).
Want a thicker soup? Mash a small portion of the cooked vegetables into the broth, or add a little more coconut milk.
Want a lighter version? Use light coconut milk and increase the amount of broth.
Frequently Asked Questions
1. Can I use frozen cod?
Yes. Thaw it completely and pat it dry before adding it to the soup.
2. Can I use another fish?
Yes. Haddock, pollock, tilapia, halibut, or another firm white fish can work. Choose fish that holds together during gentle simmering.
3. Can I use shrimp with the cod?
Yes. Add peeled shrimp during the final 3–4 minutes of cooking so they don’t become rubbery.
4. Can I make this soup without fish sauce?
Absolutely. Simply leave it out and season with salt. You can also use a small amount of gluten-free tamari for extra savory flavor.
5. Can I make it dairy-free?
Yes. The recipe is naturally dairy-free because the creamy texture comes from coconut milk.
6. Can I make it keto-friendly?
Yes. This soup is relatively low in carbohydrates and can fit a keto-style meal depending on your specific daily carbohydrate target. Use unsweetened coconut milk and avoid serving it with rice or noodles.
7. What can I serve with Coconut Lime Cod Soup?
Try:
Cauliflower rice
Steamed vegetables
Fresh cucumber salad
Shirataki noodles
Jasmine rice
Crusty bread
8. How do I store leftovers?
Cool the soup promptly and refrigerate it in an airtight container. For best texture, consume within 2–3 days.
9. Can I freeze it?
You can, but coconut milk can sometimes separate slightly after freezing and thawing, and the cod may become softer. For best quality, freeze the broth separately from freshly cooked fish when possible.
10. How do I reheat it?
Reheat gently over low to medium-low heat until hot. Avoid a vigorous boil because it can make the cod break apart and become tough.
11. Why did my coconut milk separate?
Coconut milk can separate when exposed to very high heat. Keep the soup at a gentle simmer rather than a rolling boil.
12. Can I make this soup ahead of time?
Yes. Prepare the vegetable-coconut broth ahead of time, refrigerate it, and add the cod when reheating. This gives you fresher, more tender fish.
13. Is this soup spicy?
Not necessarily. The red pepper flakes are optional. Leave them out for a mild coconut-lime soup.
14. How can I make the lime flavor stronger?
Add additional fresh lime juice ½ tablespoon at a time after cooking until you reach your preferred level of tanginess.
15. What makes this soup flavorful?
The combination of coconut milk, fresh lime, ginger, garlic, turmeric, coriander, and cod creates a creamy, aromatic, slightly tangy broth. Similar coconut-lime cod preparations use ginger, garlic, lime, coconut milk, and gentle poaching to build flavor while keeping the fish tender.