Salmon coconut soup is easy to make for a weeknight dinner. The soup is flavorful, but comes together quickly. It's nice and bright with a squeeze of fresh lime juice.
I love this salmon coconut curry so much. It's got just the right amount of flavor, just the right amount of brightness, and you can throw in as much herbs and spinach as you want!
It's the soup I crave when I want a lighter soup. It's the soup I crave when I want a soup with coconut milk. And it's the soup I crave when I have a cold.
And even better? It's so easy to make. Even when I had a cold earlier this year, I made this soup. I did it because I knew it would taste good, even with a cold. And I knew it was easy enough to make even when I was under the weather.
But I make this for dinner all the time. At least twice a month. It's easy. It's nourishing. It's delicious.
Ingredients
- Salmon - you can use Atlantic salmon or sockeye salmon for this
- Onion - Ideally yellow or white, but if all you have is red onion, use that!
- Garlic - You'll need 2 cloves
- Ginger - You'll want fresh ginger for this soup, though you can also use the frozen cubes if needed
- Vegetable broth
- Coconut Milk
- Baby spinach - a couple of handfuls is all you need
- Red pepper flakes - this is optional, but adds a nice bit of spice
- Olive oil - you could also swap this out for avocado oil if you prefer
- Salt and pepper
- Limes
- Fresh herbs, to garnish - you can use cilantro, basil, or parsley for your fresh herbs
How to make salmon coconut soup
Chop the produce. Dice your onion into small chunks and mince the garlic and ginger. Set aside to add to the soup.
Prepare the salmon. First, pat your salmon dry with paper towels and remove any skin if needed. Also check for bones and remove those if needed. Cube the salmon into chunks.
Start cooking. Add olive oil to pot and heat until hot. Add diced onions and cook for 2-3 minutes, stirring frequently. Add garlic, ginger, salt and pepper. Cook for another 1-2 minutes, stirring frequently, making sure not to burn the garlic.
Add broth and red pepper flakes. Heat to boiling, then reduce heat to medium.
Add the salmon and cook for 4-5 minutes.
Add coconut milk and spinach. Cook until spinach is wilted and soft in the soup.
Plate. Serve as desired. I like to serve with rice, lime wedges, and additional fresh herbs (usually cilantro or basil).
Recipe tips
- I love serving this with some cooked rice. You can also serve with quinoa or another cooked grain.
- This soup can be customized in so many ways. If you want more of a curry flavor, add some curry powder. You can also add a dash of turmeric or smoked paprika for additional spices.
- The lime juice adds a nice brightness and acidity to the soup. I highly recommend. However, you can also add a squeeze of lemon juice if that is what you have in your house.
More salmon recipes
- Peri peri salmon
- Blood orange salmon
- Miso butter salmon
- Air fryer salmon
- Air fryer salmon bites
- Salmon en papillote
More soup recipes
This recipe is adapted from the Salmon Coconut Curry Soup from the New York Times.
Salmon Coconut Soup
Ingredients
- 8 ounces salmon cut into cubes
- 2 teaspoons olive oil
- ¼ onion diced
- 2 cloves garlic
- 1 Tablespoon ginger minced
- pinch salt
- pinch pepper
- 2 cups vegetable broth or stock
- ¼ teaspoon red pepper flakes optional
- 15 ounces canned coconut milk (1 can)
- 1 lime
- fresh herbs, like cilantro or basil optional
Instructions
- Prepare the ingredients. Dice the onion, mince 2 cloves of garlic, and peel and mince (or grate) 1 Tablespoon of ginger.
- Skin the salmon, if needed, and remove any bones. Pat dry with paper towels, and cut into cubes about 1 inch thick.
- To a large pot, add olive oil and cook until hot over medium heat. Add onions and cook for 2-3 minutes, stirring frequently. Add garlic, ginger, and a pinch of salt and pepper. Cook, stirring frequently for another 1-2 minutes.
- Add vegetable broth and red pepper flakes. Heat to boiling, then reduce heat to medium-high. Add salmon and cook for 4-5 minutes. Add coconut milk and 2 big handfuls of baby spinach. Cook until spinach is wilted.
- Squeeze lime into soup.
- Plate, and top with fresh herbs. Serve with more lime wedges, if desired.
Notes
- I love serving this with some cooked rice. You can also serve with quinoa or another cooked grain.
- This soup can be customized in so many ways. If you want more of a curry flavor, add some curry powder. You can also add a dash of turmeric or smoked paprika for additional spices.
- The lime juice adds a nice brightness and acidity to the soup. I highly recommend. However, you can also add a squeeze of lemon juice if that is what you have in your house.
Nutrition
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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