Name: Salmon Coconut Soup
Prep time: PT15MIN
Cook time: PT25MIN
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 lb (450g) salmon fillets, skinless and cut into 1-inch pieces; 1 tablespoon coconut oil or vegetable oil; 1 small onion, thinly sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, thinly sliced; 1 stalk lemongrass, bruised and cut into 2-inch pieces (or 2 teaspoons lemongrass paste); 1–2 Thai red chilies, sliced (optional, adjust to heat preference); 4 cups (1 liter) low-sodium chicken or fish broth; 1 can (13.5 oz/400ml) full-fat coconut milk; 1 tablespoon fish sauce; 1 tablespoon lime juice (plus more to taste); 1 teaspoon sugar; 1 cup mushrooms, sliced (shiitake or button); 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; 2 green onions, sliced; Lime wedges and extra cilantro, for garnish; Salt and pepper, to taste

Instructions

1
Heat coconut oil in a large pot over medium heat. Add onion, garlic, ginger, lemongrass, and chilies (if using). Sauté for 2-3 minutes until fragrant.
2
Add broth, coconut milk, fish sauce, lime juice, and sugar. Stir to combine and bring to a simmer.
3
Add mushrooms and cherry tomatoes. Simmer for 5-7 minutes until vegetables are tender.
4
Gently add salmon pieces. Simmer for another 5-7 minutes, until salmon is just cooked through.
5
Taste and adjust seasoning. Remove lemongrass and ginger if desired. Ladle into bowls, garnish with cilantro, green onions, and lime wedges. Enjoy hot!

Salmon Coconut Soup

Salmon Coconut Soup

Ingredients

Instructions

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