Coconut salmon soup recipe

Thai red curry soup with salmon

Posted 2024-12-16

Time

Prep: 10 minutes
Cook: ~30 minutes

Ingredients

If you have a low spice tolerance leave out the chillies and halve the amount of curry base

• 500g salmon fillets (skin on or off, whichever you prefer)
• 400ml coconut milk
• 1 cup red curry base (e.g. Thai red curry paste)
  • This sounds like a lot for the paste we have! I think we used less as it’s very strong
• 340g carrot
• 340g sweet potato
• 2 red chilli peppers (tiny spicy ones)
• 450g Shanghai pak choi / bok choy
• 2 tsp oil
• 0.5 tsp salt
• 750ml water

Method

1. Peel and chop carrots into 6mm long half moons.
2. Chop sweet potatoes into 1.5cm chunks.
3. Roughly chop pak choi into 2.5cm pieces.
4. Put a large pot on medium-high heat.
5. Add oil, carrots and sweet potatoes.
6. Cook until veggies are slightly softened, ~7 minutes.
7. Reduce heat to medium, add red curry base and chillies.
8. Cook until nicely fragrant, ~30 seconds.
9. Add coconut milk, 750ml water, salt.
10. Bring to a boil over high heat, then reduce to medium again.
11. Pat salmon dry with paper towels, season with salt and pepper.
12. Put the salmon right in the soup.
13. Cover and cook until veg is tender and salmon is cooked through. A bit over 7 minutes.
14. Add pak choi to soup.
15. Cover and cook again until pak choi wilts, around 2 minutes.
16. Serve and enjoy! Sprinkle extra chopped red chillies on top for decoration.

Source

• @kipper@sunny.garden

Verdict

• This soup is fantastic! Very creamy and perfectly spiced (because you’re just using the red curry paste for that)