Fish in a Coconut Lime Broth

A fresh, spicy broth in which you cook the white fish and vegetables.

Not a great looker but tastes good and feels satisfyingly healthy!

I love this popular combination of coconut and lime with a little heat. It is simple to make in any tiny space.

I use three of the green vegetables listed below, depending on the season and what’s in the fridge.

This dish is lovely served on noodles or rice of your choice.

Portions: 2
Prep and Cook Time: Under an hour
Cookware: A wok and a small saucepan

  • 2 fillets of white fish – skinned (I’ve used cod in the photo)
  • noodles or rice, of choice
  • 1 white onion or 2 shallots – finely chopped
  • 2 garlic cloves – finely chopped
  • 1 tsp fresh ginger – grated
  • 1/2 red chilli or good pinch of dried chilli
  • 400ml stock (I use a veg cube)
  • 1 tsp fish sauce (optional)
  • 4cms creamed coconut (approx 70g) – roughly chopped
  • 1 lime – zested and cut in 1/2’s for serving
  • 1 pak choi – roughly chopped (I like to use 3 from this veg selection)
  • 100g broccoli – cut into small florets
  • 100g peas
  • 100g asparagus – trimmed and cut into 2cms pieces
  • 2 handfuls of spinach leaves
  • chopped coriander, to taste


Heat a tbsp oil in the wok and gently sauté the onion until softened then add the garlic, ginger and chilli. Gently sauté for 2 minutes until the aromas are released.

Then add the stock and stir in the coconut as you bring it to a gentle boil. Reduce heat and add the lime zest and fish sauce, if using. Combine well.

At this stage, I put the rice on to cook. Noodles take less time so you could cook those just before serving.

Over a medium heat, add the fish fillets to the warm broth then the prepared vegetables except spinach, if using.

Make sure all the veggies and fish are covered by the coconut broth, so they cook gently. Do not boil. Depending on the thickness of the fish, this may take 6 – 8 minutes, by which time the veggies will be ready. 

Check all ingredients are cooked through. Try not to break up the fish, too much. Season to taste and add more salt and chilli, if needed.

If using spinach, add it a couple of minutes prior to serving, along with the coriander. Stir gently to combine without breaking up the fish fillets.


In warmed shallow bowls share the rice or noodles, top with the fish pieces and veggies then ladle the broth over plus a good squeeze of lime juice.

If you fancy some crunch, sprinkle a handful of chopped peanuts over the dish.