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Salmon Coconut Chowder: A heartwarming seafood soup made with gently poaching salmon in a Thai-style coconut broth.
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Salmon Coconut Chowder

This Salmon Coconut Chowder is a chunky seafood soup flavored with homemade coconut broth and broccoli. If you a lover of seafood and Thai flavors, this recipe is for you.
Course Soup
Cuisine Thai Cuisine
Keyword Recipe for Salmon Chowder, Salmon Chowder with Coconut Milk, Salmon Poached in Coconut Milk, Thai Seafood Soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 402kcal

Ingredients

For the Thai Coconut Broth:

  • 5 cups of low sodium vegetable or chicken stock
  • 1 can 15 oz. full fat coconut milk
  • 1 tablespoon grated fresh ginger
  • 1 shallot minced
  • 2 cloves of garlic minced
  • 1 teaspoon lime zest
  • 1 stalk lemongrass cut in chunks and bruised
  • 3/4 teaspoon kosher salt

For the Soup:

  • 1 ½ pounds wild salmon fillet pin bones removed, cut into 1-inch cubes
  • ½ teaspoon kosher salt
  • 1 tablespoon coconut or olive oil
  • 1 medium onion chopped
  • 1 red or yellow bell pepper* diced
  • 1 tablespoon grated fresh ginger
  • 3 cloves of garlic minced
  • 1 can 15 oz. coconut milk
  • 1 cup broccoli florets rinsed
  • 2 tablespoons lime juice freshly squeezed
  • ¼ teaspoon maple syrup
  • 2 scallions thinly sliced
  • 3 tablespoons fresh cilantro chopped – plus more as garnish

Instructions

  • To make the coconut broth: Place all the broth ingredients in a medium sized saucepan. Let it come to a boil in medium high heat, and then turn it down to medium-low heat to simmer for 35-40 minutes. Strain the coconut broth and discard the solids. * Set it aside.

To make the soup:

  • Season the salmon with ½ teaspoon salt. Set aside.
  • Heat oil in a large saucepan over medium heat. Add in the onion and pepper, and cook, stirring regularly, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for 45 seconds.
  • Add in the reserved coconut broth along with the second can of coconut milk. Bring the mixture to a boil and then let it simmer for 15-20 minutes.
  • Decrease the heat to medium-low and stir in the salmon cubes**. Let is cook for 3 minutes.
  • Add in the broccoli, lime juice, and maple syrup. Cook for another 3 minutes. Taste for seasoning and add in if necessary.
  • Serve garnished with scallions and cilantro.

Notes

You can make the broth a day or two in advance and refrigerate it in an airtight container.
It is imperative that the liquid is simmering. If you put the salmon in boiling liquid it will fall part. Please read the blog post for more information on this.
If you like heat, you can swap bell pepper with a jalapeno pepper.

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