Salmon Coconut Soup is a high protein, filling and comforting soup recipe bursting with Thai flavors like ginger, lemongrass and chiles.
- Salmon filets - Salt & pepper - Coconut oil - Yellow onion - Red pepper - Fresh ginger - Garlic - Coconut milk - Broccoli florets - Lime juice - Maple syrup - Lime
Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a saucepan. Bring it to a boil and let it simmer.
Strain the broth into a bowl and discard the solids. Set the broth aside while you are working on the rest of the ingredients.
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, peppers, garlic and ginger and cook, stirring frequently, until translucent, 4-5 minutes.
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. Let simmer for a minute.
Ladle into bowls, garnish with cilantro, green onions, and jalapeno slices. Serve with crusty bread on the side.
Fan of seafood meals? Check out our 40+ easy, healthy and quick seafood recipes that is perfect for any time of the year.