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Patricia M.

Paleo Creamy Salmon Coconut Soup

A creamy, aromatic Thai-style coconut soup featuring tender salmon, broccoli, peppers, ginger, lemongrass, lime, and fresh herbs.
The finished soup is bright, savory, gently sweet, and pleasantly spicy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: Thai Cuisine
Ingredients Equipment Method Notes

Ingredients
  

For the Thai Coconut Broth
  • 4 cups vegetable stock
  • 1 can 13.5 ounces full-fat coconut milk
  • 1 tablespoon fresh ginger minced
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 teaspoon lime zest from 1 lime
  • 1 stalk lemongrass thinly sliced, or store-bought lemongrass paste
  • ½ teaspoon Kosher salt
For the Soup
  • 1½ pounds salmon filets residual bones removed and cut into 1-inch cubes
  • ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon coconut oil or olive oil if preferred
  • 1 medium yellow onion diced
  • 1 red or yellow bell pepper diced
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic finely minced
  • 1 can 13.5 ounces full-fat coconut milk
  • 1 cup broccoli florets rinsed and cut into small pieces
  • 4 tablespoons freshly squeezed lime juice
  • 1 teaspoon maple syrup
  • 2 limes quartered
For Garnishing
  • 2 scallions thinly sliced
  • 3 tablespoons fresh cilantro roughly chopped
  • 1 jalapeño thinly sliced

Equipment

  • Medium-sized saucepan
  • Stock pot
  • Fine-mesh strainer
  • Large bowl
  • Cutting board
  • Chef’s knife
  • Measuring spoons and cups
  • Paper towels
  • Wooden spoon or heatproof spatula
  • Ladle

Method
 

  1. Make the Coconut Broth: Combine the vegetable stock, coconut milk, minced ginger, shallot, garlic, lime zest, lemongrass, and ½ teaspoon Kosher salt in a medium saucepan. Bring the mixture to a boil over high heat.
  2. Simmer the Broth: Once boiling, reduce the heat to medium-low and gently simmer the broth for 30 minutes, allowing the aromatics to infuse the liquid.
  3. Strain the Broth: Pour the finished broth through a strainer into a bowl, removing and discarding the solids. Set the strained broth aside.
  4. Prepare the Salmon: Pat the salmon filets dry with paper towels, remove any residual bones, and cut the fish into 1-inch cubes.
    Season evenly with ½ teaspoon Kosher salt and 1 teaspoon freshly ground black pepper.
  5. Sauté the Vegetables: Heat 1 tablespoon coconut oil, or olive oil, in a stock pot over medium heat.
    Add the diced onion and bell pepper and cook, stirring frequently, for 4–5 minutes, until the vegetables become translucent.
  6. Add the Aromatics: Stir the grated ginger and finely minced garlic into the sautéed vegetables. Cook for approximately 1 minute, stirring, until the aromatics are incorporated.
  7. Build the Soup: Pour the reserved coconut broth into the stock pot and add the second 13.5-ounce can of full-fat coconut milk. Bring the soup to a boil.
  8. Simmer the Soup: Reduce the heat as needed and let the soup simmer for 15 minutes so the flavors come together.
  9. Add the Broccoli: During the final 5 minutes of the 15-minute simmer, add the rinsed, finely cut broccoli florets and allow them to cook in the soup.
  10. Add the Salmon: At the very end of the cooking time, add the seasoned salmon cubes and cook for 1 minute.
    Then immediately turn off the heat, allowing the residual heat to continue cooking the salmon.
  11. Balance the Flavor: Stir in the freshly squeezed lime juice and maple syrup. Taste the soup and adjust the seasoning as needed, adding more lime juice or maple syrup if desired.
  12. Garnish and Serve: Finish the soup with sliced scallions, sliced jalapeño, and roughly chopped or torn fresh cilantro leaves.
    Serve immediately with the quartered lime wedges on the side.

Notes

  • Keep the broccoli small: Cut the broccoli florets into small pieces so they cook quickly during the final 5 minutes of simmering.
  • Add the salmon last: The salmon needs only 1 minute of cooking before the heat is turned off. Residual heat will continue cooking it gently.
  • Watch the salmon carefully: Simmering the salmon for too long can overcook it and cause it to lose much of its flavor and delicate texture.
  • Taste before serving: The balance of lime, maple syrup, salt, and other seasonings can be adjusted to suit your preference. If you enjoy stronger sweet-and-sour flavors, a little extra lime juice or maple syrup can be added.
  • Lemongrass option: Use either a fresh stalk of lemongrass, thinly sliced, or store-bought lemongrass paste for the broth.
  • Salmon skin: The recipe has been tested with salmon skin both on and removed, with no noticeable difference in taste or how well the salmon holds together.
  • Storage: Keep leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm leftovers gently in a saucepan over medium-low heat until steamy and heated through.
  • Freezing: Freezing the completed soup is not recommended because the poached salmon may not thaw well. The coconut broth, however, can be prepared separately, cooled to room temperature, and frozen for later use.
  • Make-ahead broth: The coconut broth can be prepared 1–2 days ahead and refrigerated in an airtight container.