Salmon Coconut Soup
Ingredients
-
1½
lb.
skinless salmon fillet
-
2
tsp.
kosher salt
-
8
oz.
mixed mushrooms
-
½
medium
onion
-
3
cloves
garlic
-
1
3" piece
ginger
-
1–3
red or green Thai chiles or serrano chiles
-
2
lemongrass stalks
-
1
Tbsp.
virgin coconut oil
-
8
makrut lime leaves or zest of 2 limes
-
2
13.5-oz. cans
unsweetened coconut milk
-
2
Tbsp.
fish sauce
-
1
tsp.
sugar
-
2
limes
-
Cilantro leaves with tender stems (for serving)
Instructions
- Cut the salmon into 1" pieces and season with salt.
- Prepare the mushrooms by trimming tough stems and slicing or tearing them as needed.
- Chop the onion and garlic, then combine them in a bowl.
- Peel and slice the ginger, adding it to the onion mixture.
- Prepare the chiles by cutting them in half and placing them in a small bowl.
- Trim and slice the lemongrass, then add it to the bowl with chiles.
- Heat coconut oil in a pot, then sauté onion, garlic, and ginger until fragrant.
- Add chiles, lemongrass, lime leaves or zest, coconut milk, remaining salt, and water. Bring to a boil and simmer for 8–10 minutes.
- Add the salmon and mushrooms, bring to a boil again, then simmer until cooked through.
- Stir in fish sauce and sugar, then squeeze in lime juice.
- Serve the soup with lime wedges and cilantro.
Nutrition Facts (estimated)
Servings
4–6
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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