Salmon Coconut Soup

Looking for a soup that's both luxuriously creamy and packed with bold, bright flavors? This Salmon Coconut Soup is absolutely dreamy—think velvety coconut broth, tender chunks of salmon, and fresh herbs all in one warming bowl.

The combination of aromatic lemongrass, spicy ginger, and zingy lime will transport your tastebuds straight to Southeast Asia. It's surprisingly easy to whip up and only needs one pot, making it perfect for busy nights or when you crave a little comfort.

What I love most is how quickly it comes together, yet it tastes like something you'd order at your favorite Thai bistro. Ideal for cozy evenings, dinner with friends, or anytime you want a restaurant-worthy meal at home!

Why You'll Love This Recipe

• Ready in under 45 minutes for a quick, satisfying meal
• Bursting with fragrant, Thai-inspired flavors
• Naturally gluten-free and easily adaptable
• A one-pot wonder with minimal cleanup

Key Ingredients for Salmon Coconut Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Salmon Fillets

Salmon is the star of this soup, giving it rich flavor and a delicate, flaky texture. Use skinless, boneless salmon fillets cut into bite-sized pieces for easy eating. Fresh is best, but high-quality frozen salmon works in a pinch—just thaw completely before using. Prefer another fish? Try cod, halibut, or even shrimp for a tasty twist.

Coconut Milk

Coconut milk is what makes the broth so irresistibly creamy and smooth. Go for full-fat coconut milk for the richest flavor, or use light coconut milk if you prefer a lighter soup. Stir well before adding to the pot to avoid separation. If you’re in a pinch, coconut cream thinned with a bit of water will work too.

Lemongrass

Lemongrass infuses the broth with a bright, citrusy aroma that’s iconic in Thai soups. Use fresh stalks if you can find them—bruise and slice before simmering to release their oils. If you can’t locate fresh lemongrass, look for frozen or even pre-chopped lemongrass paste in the produce section, but use about half the amount, as it’s more concentrated.

Ginger

Fresh ginger lends warmth and a subtle spice, balancing the creaminess of the coconut milk. Peel and slice it thinly for maximum flavor extraction. If you’re short on fresh ginger, ground ginger can be used in a pinch (use roughly one-third the amount), but the flavor will be less vibrant.

Fish Sauce

Fish sauce delivers that signature umami depth you crave in Thai soups. Start with the amount in the recipe, then adjust to taste. If you need a substitute, a combination of soy sauce and a splash of lime juice will add some of that savory complexity, though the flavor won’t be quite as authentic.

Instructions for Salmon Coconut Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by heating the coconut oil in a large pot over medium heat. Add the sliced onion, garlic, ginger, and lemongrass. Sauté for 2-3 minutes until fragrant and the onions are just softened. If you like a little heat, toss in the Thai chilies now.

Build the Broth

Pour in the chicken or fish broth, scraping up any flavorful bits from the bottom of the pot. Stir in the coconut milk, fish sauce, lime juice, and sugar. Bring the mixture to a gentle simmer, allowing the aromatics to infuse the broth for about 5 minutes.

Add the Veggies

Drop in the mushrooms and cherry tomatoes. Continue to simmer for another 5-7 minutes, or until the mushrooms are tender and the tomatoes are just softened but still hold their shape.

Cook the Salmon

Add the salmon pieces to the simmering soup. Let them cook gently for 5-7 minutes, or until just cooked through and opaque. Try not to stir too much, so the fish stays in nice chunks.

Finish and Garnish

Taste and adjust the seasoning with more lime juice, fish sauce, salt, or pepper as needed. Remove the lemongrass and ginger slices if desired. Ladle the soup into bowls and top with fresh cilantro, green onions, and a squeeze of lime. Serve hot!

Recipe Variations

Make It Dairy-Free (It Already Is!)

This soup is naturally dairy-free thanks to creamy coconut milk—no substitutions needed! For an extra luscious texture, use coconut cream instead of coconut milk.

Veggie-Only Version

Want to skip the fish? Swap salmon for cubed tofu or extra mushrooms for a delicious vegetarian or vegan option. Add a splash of soy sauce for extra umami if skipping fish sauce.

Add Noodles

Make it a meal-in-a-bowl by stirring in cooked rice noodles or vermicelli just before serving. This is especially satisfying if you’re feeding hungry eaters!

Spice It Up

Love extra heat? Add more Thai red chilies, or whisk in a teaspoon of Thai red curry paste with the aromatics for an extra punch of flavor.

Try Different Proteins

Feel free to substitute the salmon with shrimp, firm white fish, or even poached chicken breast. Adjust cooking times so your protein stays juicy and tender.

Serving Suggestions

Serve Salmon Coconut Soup piping hot, garnished with plenty of fresh cilantro, green onions, and an extra squeeze of lime. Pair with jasmine rice or rice noodles for a more substantial meal. Steamed bok choy, edamame, or a crisp cucumber salad make excellent sides to round out the meal.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Gently reheat on the stovetop over low heat until warmed through, being careful not to boil (which can overcook the salmon). If freezing, remove the salmon pieces first and freeze the broth separately for up to 2 months. Thaw overnight in the fridge and add fresh salmon when reheating for best texture.

Frequently Asked Questions About Salmon Coconut Soup (FAQ)

Q: Can I use frozen salmon for this soup?
A: Yes! Just make sure to thaw it completely and pat dry before adding to the soup for the best results.

Q: How can I make this soup vegetarian/vegan?
A: Substitute the salmon with cubed tofu and use vegetable broth instead of chicken or fish broth. Swap fish sauce for soy sauce or a vegan fish sauce alternative.

Q: Can I prepare this soup ahead of time?
A: You can make the broth and veggies ahead, but for best texture, add the salmon just before serving so it doesn’t overcook.

Craving a bowl of something creamy, zesty, and satisfying? This Salmon Coconut Soup is sure to win you over with its vibrant flavors and comforting warmth. Give it a try and let me know what you think—leave a comment or rating below. Enjoy!