Salmon Coconut Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
402 kcal
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Course
Soup
Salmon Coconut Soup Recipe
Description
This recipe prepares a Thai Coconut Broth by simmering vegetable stock with coconut milk, fresh ginger, minced shallot, garlic, lime zest, lemongrass, and salt, then straining to create a fragrant, infused base. The soup is developed by sautéing onion, bell pepper, ginger, and garlic, then adding the broth with additional coconut milk and simmering until vegetables are tender.
Broccoli florets are added during the last minutes of simmering for a quick cook, preserving their texture. Finally, cubed salmon is added just before finishing to avoid overcooking, keeping the fish tender. Lime juice and maple syrup balance the flavors with freshness and subtle sweetness.
The soup is garnished with scallions, cilantro, and jalapeño slices to add brightness and a mild kick. It combines creamy coconut richness with fresh herbal and citrus tones, highlighting the softness of salmon in a lightly spiced broth.
Leftovers keep refrigerated up to 3 days, and freezing is not recommended for the full soup due to texture, but broth can be frozen separately. Making the broth ahead is convenient. Careful timing preserves salmon texture and ensures the soup’s balance.
Ingredients
For the Thai Coconut Broth:
- 4 cups vegetable stock
- 1 coconut milk full-fat, 13.5 ounces can
- 1 tablespoon ginger minced, fresh
- 1 shallot minced
- 2 cloves garlic minced
- 1 teaspoon lime zest 1 lime
- 1 lemongrass thinly sliced or storebought Lemongrass paste, 1 stalk
- ½ teaspoon kosher salt
For the Soup:
- 1 ½ pounds salmon any residual bones removed, cut into 1-inch cubes, filets
- ½ teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 tablespoon coconut oil or olive oil if you prefer
- 1 medium yellow onion diced
- 1 bell pepper diced, red or yellow
- 1 tablespoon ginger grated, fresh
- 3 cloves garlic finely minced
- 1 can coconut milk 13.5 ounces, full fat
- 1 cup broccoli rinsed and cut into small pieces, florets
- 4 tablespoons lime juice freshly squeezed
- 1 teaspoon maple syrup
- 2 lime quartered
Garnishes:
- 2 scallions thinly sliced
- 3 tablespoons cilantro roughly chopped, fresh
- 1 jalapeño 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
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over medium-low heat to retain texture.
- Do not freeze the full soup as the salmon may become mushy; freeze only the coconut broth separately if desired.
- Make the broth 1-2 days ahead and refrigerate to save time.
- Cut broccoli into small florets for quick even cooking.
- Add salmon at the end to prevent overcooking and maintain flavor and texture.
- Taste and adjust seasoning with extra lime juice and maple syrup as preferred.
- Salmon skin presence does not affect taste or texture in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 1249mg | 52% |
| Potassium | 1149mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 837IU | 17% |
| Vitamin C | 44mg | 49% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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