Salmon Coconut Soup Recipe
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.
Servings: 4 servings
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
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