Name: Salmon Coconut Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thai
Ingredients: 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 (from 1 lime); 1 stalk lemongrass, thinly sliced; 0.5 teaspoon kosher salt; 1.5 pounds salmon filets, cut into 1-inch cubes; 0.5 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon coconut oil (or olive oil); 1 medium yellow onion, diced; 1 red or yellow bell pepper, diced; 1 tablespoon fresh ginger, grated; 3 cloves garlic, finely minced; 1 cup broccoli florets; 4 tablespoons lime juice, freshly squeezed; 1 teaspoon maple syrup; 2 limes, quartered for serving; 2 scallions, thinly sliced (for garnish); 3 tablespoons fresh cilantro, roughly chopped (for garnish); 1 jalapeno, thinly sliced (for garnish)

Description

A comforting and healthful salmon coconut soup packed with flavor, heart-healthy omega-3s, and creamy coconut goodness.

Ingredients

Scale

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 (from 1 lime)
1 stalk lemongrass, thinly sliced
0.5 teaspoon kosher salt
1.5 pounds salmon filets, cut into 1-inch cubes
0.5 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon coconut oil (or olive oil)
1 medium yellow onion, diced
1 red or yellow bell pepper, diced
1 tablespoon fresh ginger, grated
3 cloves garlic, finely minced
1 cup broccoli florets
4 tablespoons lime juice, freshly squeezed
1 teaspoon maple syrup
2 limes, quartered for serving
2 scallions, thinly sliced (for garnish)
3 tablespoons fresh cilantro, roughly chopped (for garnish)
1 jalapeno, thinly sliced (for garnish)

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Instructions

Place the vegetable stock, coconut milk, ginger, shallot, garlic, lime zest, lemongrass, and salt in a saucepan. Bring to a boil, then simmer for 30 minutes. Strain and set aside.
Pat the salmon dry and season with salt and pepper.
In a stock pot, heat the oil over medium heat. Add the onion and peppers, cooking until translucent (4-5 minutes).
Add grated ginger and garlic, cooking for 1 minute until fragrant.
Add the reserved broth and the second can of coconut milk; bring to a boil, then simmer for 15 minutes.
Add broccoli florets in the last 5 minutes of cooking.
Add cubed salmon and turn off the heat, allowing the residual heat to cook the salmon gently.
Stir in lime juice and maple syrup, adjusting seasonings as needed.
Garnish with scallions, jalapenos, and cilantro. Serve with lime wedges on the side.

Notes

For a silkier broth, blend a portion of the soup before adding the salmon. Can be stored in the refrigerator for up to three days or frozen for up to two months.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 16g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 25g
Cholesterol: 65mg