Salmon Coconut Soup

I am always looking for new and interesting ways to incorporate more seafood into my life, and this coconut salmon soup keeps me on my healthy eating journey. If you are a serious salmon lover, make sure to check out my Oven Baked Sockeye Salmon and Grilled Sockeye Salmon, too.

Ingredients

The ingredients for this Thai salmon soup are broken down into two parts for ease – Thai coconut broth and salmon soup. Here’s a look at what we need for each one:

Thai Coconut Broth

• Vegetable Broth: One quart of either low sodium store bought or homemade vegetable stock (or Vegetable Scrap Stock) will work. Chicken Stock is another option, but I find the vegetable stock to work better with the salmon.
• Coconut Milk: Use one full-fat can of unsweetened coconut milk, shaken or blended until smooth.
• Aromatics: These include fresh ginger, shallots and garlic, all minced to the finest texture.
• Lime Zest: Lime zest offers that extra bit of zing and adds a sour note to the overall flavor.
• Lemon grass: If using fresh lemongrass stalks, remove the tough outer layers, smash it gently to release its oils and slice the bottom white portion (the dark green portion can be discarded). If you can’t find fresh lemongrass, 1 Tablespoon storebought Lemongrass paste is a great substitute.

Salmon Soup

• Wild Salmon Fillet: Wild Alaskan salmon or wild sockeye salmon are both delicious here. Feel free to leave the skin on or remove the skin depending on your preference. Also make sure to check parts of the salmon for pin bones before slicing them into 1-inch pieces. If using frozen salmon, thaw overnight in the refrigerator.
• Coconut Oil: Coconut oil rounds out the coconut flavor, but olive oil, sesame oil, or avocado oil can also be used.
• Yellow Onion
• Pepper: Red peppers, yellow or orange bell pepper all work here.
• Fresh Ginger
• Garlic Cloves
• Coconut Milk: Use another can of coconut milk, blended or shaken until smooth.
• Broccoli: For best results, make sure to cut the broccoli head into small florets, or bite size pieces.
• Lime: A final squeeze of fresh lime juice at the end brightens the richness of the coconut broth and gives it a tangy finish.
• Maple Syrup: Maple syrup balances the heat from the ginger. Brown sugar or coconut sugar will also work.
• Garnish: Garnish each bowl of soup with freshly sliced green onion, fresh cilantro and jalapeno slices or serrano chiles just before serving.

How to Make It?

Whether you call it salmon belly soup or salmon chowder, this delicious and nutritious meal comes together in under 1 hour. Here’s how I like to do it from start to finish:

1. Make the Thai coconut broth: In a medium-sized saucepan, add the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt. Bring to a boil over high heat, then reduce the heat to medium-low and allow to simmer for 30 minutes.
2. Discard solids: Strain the broth through a fine mesh strainer, either into a medium bowl or a large container. Set aside until ready to use.
3. Prep salmon: While the stock is simmering, pat the salmon dry with a paper towel. Sprinkle it with salt and pepper.
4. Saute aromatics: In a large stock pot or large Dutch oven set over medium heat, add the oil and heat for 1 minute. Then, add the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add grated ginger and garlic and cook for approximately 1 minute.

5. Add liquids: Once the aromatics are softened and fragrant, add the reserved broth and extra can of coconut milk. Bring the mixture to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
6. Add broccoli: Stir in the broccoli florets during the last 5 minutes of simmering time.
7. Add salmon: At the last minute, add the pieces of salmon and let it cook for 1 minute, then turn off the heat. The salmon will continue to cook as the soup settles.
8. Finish: Add the lime juice and maple syrup. Taste for seasoning and adjust to your liking.
9. Garnish: Ladle into soup bowls and top with scallions, a handful of cilantro leaves, and sliced jalapenos. Serve with lime wedges on the side.

How to Make Ahead, Store & Reheat Leftovers?

Since poached salmon soup is technically made in two parts, you can prepare the coconut lemongrass broth ahead of time and keep it in the fridge until the day you are ready to serve. To do so, simply:

• Make Ahead: Prepare the stock 1-2 days in advance and store in an airtight container in the fridge. With the stock already prepared, the recipe should only take about 20 – 30 minutes from start to finish.
• Store: Leftover salmon soup will keep in the fridge for up to 3 days in an airtight container.
• Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
• Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.

What to Serve it With?

This fish coconut soup is a gorgeous meal that can be served any night of the week. While it is a complete meal all on its own, you can serve it with:

• Cooked Rice: For a more filling meal, serve it with a side of Brown Jasmine Rice, Black Rice, or Rice Noodles.
• Asian Salad: To celebrate Thai salmon soup and all its flavors, serve it with Forbidden Rice Salad or Thai Quinoa Salad.
• Bread: Soak up all the deliciousness of this coconut salmon soup with Naan Bread or Crusty No Knead Bread.
• Steamed Vegetables: Keep it healthy and light with Steamed Asparagus or Steamed Store Bought Veggies.

FAQs

Other Seafood Recipes You Might Also Like:

• Barefoot Contessa Shrimp Salad
• Grilled Blackened Mahi Mahi
• Breaded Fish
• Curry Tomato Soup with Shrimp

If you try this Salmon Coconut Soup recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Salmon Coconut Soup Recipe

By Aysegul Sanford

Yields: 4 servings

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

This Salmon Coconut Soup recipe is a comforting soup made with a Thai style coconut broth that is flavored with ginger, lime and lemongrass. Easy to make, this coconut fish soup is bright, aromatic and packed with a combination of sweet, spicy, sour and salty flavors.

5 from 5 votes

Print Recipe

Ingredients

For the Thai Coconut Broth:

• ▢ 4 cups vegetable stock
• ▢ 1 can full-fat coconut milk – 13.5 ounces
• ▢ 1 tablespoon fresh ginger minced
• ▢ 1 shallot minced
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon lime zest 1 lime
• ▢ 1 stalk lemongrass thinly sliced or storebought Lemongrass paste
• ▢ ½ teaspoon Kosher salt

For the Soup:

• ▢ 1 ½ pounds salmon filets any residual bones removed, cut into 1-inch cubes
• ▢ ½ teaspoon Kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 tablespoon coconut oil or olive oil if you prefer
• ▢ 1 medium yellow onion diced
• ▢ 1 red or yellow bell pepper diced
• ▢ 1 tablespoon fresh ginger grated
• ▢ 3 cloves garlic finely minced
• ▢ 1 can full fat coconut milk – 13.5 ounces
• ▢ 1 cup broccoli florets rinsed and cut into small pieces
• ▢ 4 tablespoons lime juice freshly squeezed
• ▢ 1 teaspoon maple syrup
• ▢ 2 limes quartered

Garnishes:

• ▢ 2 scallions thinly sliced
• ▢ 3 tablespoons fresh cilantro roughly chopped
• ▢ 1 jalapeno thinly sliced

Instructions

• To make the Thai Coconut Broth: Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a medium-sized saucepan. Bring it to a boil on high heat, then turn it down to medium-low and let it simmer for 30 minutes.
• Strain the broth into a bowl and discard the solids. Set the broth aside.
• Meanwhile, start working on the chowder ingredients. Pat the salmon dry using paper towels. Season with salt and pepper.
• Heat the oil in a stock pot over medium heat. Add in the onion and peppers and cook, stirring frequently, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for approximately 1 minute.
• Add in the broth that was set aside along with the second can of coconut milk. Bring the mixture to a boil and let it simmer for 15 minutes.
• Add in the broccoli florets in the last 5 minutes of the simmering time.
• At the last minute, add in the cubed salmon and let it cook for a minute, and turn the heat off. It should continue to cook with the help of the residual heat.
• Stir in the lime juice and maple syrup. Taste for seasoning and add more if necessary.
• Garnish with chopped scallions, sliced jalapenos, and torn fresh cilantro leaves. Serve with lime wedges on the side.

Notes

• This recipe is adapted (with minor changes) from Clean Soups: Simple, Nourishing Recipes for Health and Vitality cookbook.
• Store: Leftover soup will keep in the fridge for up to 3 days in an airtight container.
• Reheat: Reheat in a saucepan on the stove over medium-low heat until steamy and warmed through.
• Freezing: We do not recommend freezing this soup as the poached salmon will not thaw well. However, you can certainly make the coconut broth, bring it to room temperature, and freeze it by itself to make this soup at a later time.
• Make Ahead: You can make the broth a day or 2 in advance and refrigerate it in an airtight container.
• This recipe was tested with the salmon skin on and removed – there was no difference in taste or the salmon staying intact.
• Make sure that the broccoli florets are cut small so that they can cook quickly.
• Add the salmon at the very last minute. If you let it simmer too long, it will be overcooked and lose most of its flavor.
• Be sure to taste the soup and adjust the seasoning accordingly. You may even have to add a bit more maple syrup and lime juice if you are a fan of those spicy, sweet, and sour flavors.

Nutrition

Calories: 402kcal | Carbohydrates: 35g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1249mg | Potassium: 1149mg | Fiber: 8g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 44mg | Calcium: 91mg | Iron: 4mg

Course: Soup

Cuisine: Thai Cuisine

Diet: Gluten Free

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