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Spirit House Coconut Salmon Soup Recipe

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Spirit House Coconut Salmon Soup Recipe
Spirit House Coconut Salmon Soup Recipe from tbestcipes.blogspot.com

Description

This delicious and creamy coconut salmon soup is inspired by the flavors of Thailand. The rich and flavorful broth is made with coconut milk, lemongrass, ginger, and fish sauce, and it's loaded with tender chunks of salmon and fresh vegetables. This soup is perfect for a cozy night in, and it's easy to make in just over an hour.

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

  • 1 1/2 lbs salmon fillet, skin removed and cut into chunks
  • 2 cans (14 oz each) coconut milk
  • 4 cups fish or chicken stock
  • 2 stalks lemongrass, bruised with the back of a knife
  • 1 inch piece of ginger, peeled and sliced
  • 3 cloves garlic, minced
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Equipment

  • Dutch oven or large pot
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method

  1. In a Dutch oven or large pot, combine the coconut milk, fish or chicken stock, lemongrass, ginger, garlic, fish sauce, and brown sugar. Bring to a simmer over medium heat and let cook for 30 minutes.
  2. Remove the lemongrass and ginger with a slotted spoon and discard.
  3. Add the salmon, bell pepper, and onion to the pot and simmer for 10-15 minutes, until the salmon is cooked through and the vegetables are tender.
  4. Add the cherry tomatoes and cilantro and simmer for an additional 5 minutes.
  5. Remove from heat and ladle into bowls. Serve with lime wedges on the side.

Notes

  • You can use any type of salmon for this recipe, but we recommend using wild-caught salmon for the best flavor and sustainability.
  • If you don't have lemongrass, you can substitute with a few strips of lime zest.
  • If you like your soup spicy, feel free to add a sliced Thai chili or a pinch of red pepper flakes.

Nutrition Info

  • Serving size: 1 1/2 cups
  • Calories: 450
  • Fat: 30g
  • Carbohydrates: 13g
  • Protein: 35g

Recipes FAQ

Can I use chicken instead of salmon?

Yes, you can easily substitute chicken for the salmon in this recipe. Simply cut boneless, skinless chicken breasts into chunks and cook them in the soup until they are cooked through.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and reheat it when you're ready to serve. Store the soup in an airtight container in the refrigerator for up to 3 days.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Let the soup cool completely before transferring it to a freezer-safe container. To reheat, let the soup thaw overnight in the refrigerator and then heat it on the stove or in the microwave.

Recipe Tips

  • Be sure to remove the lemongrass and ginger before adding the salmon and vegetables to the soup. They are added for flavor and can be tough to eat.
  • Don't skip the fish sauce! It adds a savory depth of flavor that can't be replicated with any other ingredient.
  • Feel free to add other vegetables to the soup, such as bok choy or snow peas.
  • Serve the soup with a side of steamed rice for a complete meal.

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