Tasty Salmon Coconut Soup recipe

  

Salmon Coconut Soup is a flavorful and comforting dish that combines the rich taste of salmon with the creamy texture of coconut milk. The soup is typically made with a base of onions, garlic, and ginger, which are sautéed in oil until fragrant. Vegetables such as carrots and bell peppers are often added for additional flavor and nutrition. The salmon is then added to the pot and cooked until it is flaky and tender. Finally, coconut milk and broth are added to the pot, creating a creamy and satisfying soup that is both filling and delicious. This soup is a great option for those who enjoy the taste of fish and are looking for a comforting and hearty meal. This Article is for you if you do not know how to make Salmon Coconut Soup.

Ingredients:

• 1 pound fresh salmon, skin removed and cut into bite-sized pieces
• 2 cups coconut milk
• 2 cups chicken or vegetable broth
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 teaspoon lime juice
• 1/2 cup chopped cilantro
• 1/2 cup chopped basil
• 1/2 cup chopped green onions

Instructions:

1. In a large pot, bring the coconut milk and broth to a boil.
2. Add the red curry paste and stir until well combined.
3. Add the fish sauce, sugar, and lime juice and stir to combine.
4. Add the salmon to the pot and cook for 3-5 minutes, until the salmon is cooked through.
5. Add the cilantro, basil, and green onions to the pot and stir to combine.
6. Reduce the heat to low and let the soup simmer for 5-10 minutes to let the flavors meld together.
7. Serve the soup in bowls and garnish with additional cilantro, basil, and green onions if desired.

Tips:

1. Use fresh salmon for the best flavor and texture.
2. Adjust the amount of curry paste to your desired level of spiciness.
3. If you prefer a thinner soup, add more broth or water.
4. Add additional vegetables like bell peppers or carrots for added nutrition and flavor.
5. For added protein, add tofu or shrimp to the soup.
6. If you prefer a creamy soup, add a tablespoon of cornstarch mixed with water to thicken it.
7. Add a squeeze of lime juice before serving for added acidity.
8. Serve the soup over rice or noodles for a heartier meal.
9. Store leftovers in an airtight container in the fridge for up to 3 days.
10. This soup can also be made in a slow cooker by adding all ingredients and cooking on low for 4-6 hours.