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Indulge in a warm bowl of coconut curry salmon soup that marries tender baked salmon with a fragrant coconut curry broth and vibrant veggies.
This easy Thai coconut curry salmon recipe is keto-friendly and gluten-free, making it a healthy choice for cozy dinners or nutritious lunches.
In many Thai kitchens, soups and curries are built in layers: we start by frying aromatics like garlic, ginger, and lemongrass to release their oils, then add curry paste to bloom its spices.
Coconut milk creates the luxuriously creamy base and supplies medium-chain fats (MCTs) that may boost metabolism.
Wild salmon brings omega-3 fatty acids and protein; its rich, buttery flavor stands up beautifully to the bold curry spices.
Baking the salmon separately first is a chef trick: it concentrates its flavor and ensures a nice crust, then it simply warms through in the soup so it’s tender.
Coconut curry salmon soup is essentially a cozy hug of a meal, you get the warmth of a curry, the heartiness of a soup, and the luxury of baked salmon all in one bowl.
✅ Read the entire article to ensure you’re fully prepared with all the necessary equipment and ingredients. The full recipe and cooking instructions are below.
Key Ingredients for Coconut Curry Salmon Recipe
Each ingredient plays a special role in building the layers of taste, aroma, and texture that make this Thai coconut curry salmon soup unforgettable:
1. Salmon Fillets (Skinless, Boneless)
- Tender, flaky, and full of healthy fats, salmon is the heart of this recipe. Using skinless, boneless fillets keeps the prep simple and mess-free.
2. Coconut Milk (Full-Fat or Light)
- Creamy and slightly sweet, coconut milk is what gives this soup its signature Thai-inspired silkiness.
- Full-fat coconut milk adds a luxurious mouthfeel, while light coconut milk keeps things leaner without sacrificing flavor.
3. Thai Red Curry Paste
- The soul of any Thai curry dish, red curry paste adds warmth, complexity, and that iconic red hue.
- It’s made from red chilies, lemongrass, garlic, galangal, kaffir lime, and other traditional Thai aromatics.
- You can easily adjust the spice level by using more or less to taste.
4. Garlic (Minced Fresh)
- Garlic brings a mellow, savory depth to the soup that infuses into every spoonful. Freshly minced garlic is best, as it releases natural oils and elevates the soup’s aroma.
5. Fresh Ginger (Grated or Minced)
- Spicy, warm, and slightly sweet, ginger cuts through the richness of the coconut milk and lifts the entire flavor profile.
- It pairs wonderfully with garlic and gives this soup a subtle zing.
6. Onion or Shallots (Finely Chopped)
- This humble base ingredient helps mellow and sweeten the broth. Shallots offer a slightly more delicate flavor, while regular yellow or white onions provide a classic, well-rounded savoriness.
7. Fish Sauce or Soy Sauce
- A little goes a long way! Fish sauce adds umami depth and a salty, fermented punch that enhances the other ingredients.
- If you’re a vegetarian or prefer a milder option, low-sodium soy sauce or tamari can be used instead.
8. Fresh Bell peppers
- Bell peppers add pops of color, texture, and introduce an umami bite to balance the richness of the soup.
9. Lime Juice & Zest
- Fresh lime brightens the soup and adds a zesty kick that cuts through the coconut richness. The zest adds a subtle citrus perfume, while the juice adds acidity and balance.
10. Fresh Herbs
- These finishing herbs add freshness, aroma, and a pop of color. Cilantro brings a sharp, green brightness while Thai basil offers a slightly spicy, anise-like note.
11. Fresh Lemongrass
- Lemongrass brings a clean, citrusy aroma with earthy undertones, imagine lemon peel crossed with mint and ginger. It brightens the soup and deepens the layers of Thai flavor.
- When simmered in the broth, it infuses everything with an unmistakable Southeast Asian essence.
Equipment You’ll Need to Make Coconut Curry Salmon
Creating a rich, restaurant-quality Thai coconut curry salmon at home isn’t just about the ingredients; it’s also about having the right tools on hand.
Check our shop for expert-recommended kitchen essentials that make all the difference:
- Large Pot or Dutch Oven: A Dutch oven retains and distributes heat evenly, making it ideal for soups, stews, and curries. A deep, heavy-bottomed pot works just as well.
- Baking Sheet or Oven-Safe Dish: While some recipes simmer raw salmon in the soup, baking it separately adds a whole other level of flavor and texture
- Sharp Knife & Cutting Board: For prepping the salmon and chopping vegetables and herbs.
- Wooden Spoon or Silicone Spatula: Great for stirring the soup and scraping up flavor bits without damaging your cookware.
- Ladle: This is essential for pouring soup gracefully into bowls (without spills) and getting even portions of salmon, broth, and veggies.
- Zester or Microplane: For grating fresh lime zest into the soup. This little tool makes a big impact in flavor depth.
- Measuring Cups & Spoons: To get the proportions of coconut milk, curry paste, and seasonings just right.
- Tongs or Fish Spatula: If you’re handling baked salmon or sautéed veggies, tongs or a fish spatula give you gentle control, especially helpful if you’re transferring cooked fish to the soup without breaking it apart.
Nutritional Benefits of Coconut Curry Salmon
Not only is this Thai coconut curry salmon warm, comforting, and deeply flavorful, it also happens to be a nutritional powerhouse. Let’s break it down:
1. Rich in Omega-3 Fatty Acids:
- Salmon is one of the best natural sources of omega-3s (EPA and DHA), essential fats that support heart health, reduce inflammation, and help boost cognitive function and mood.
- These fatty acids may also play a role in lowering triglycerides and improving brain health over time.
2. High-Quality Protein
- Each bowl offers a generous dose of lean protein, making this soup ideal for muscle recovery, metabolism support, and helping you feel fuller for longer.
- It’s especially perfect if you’re aiming to maintain or build muscle while eating clean.
3. Medium-Chain Triglycerides (MCTs)
- Coconut milk contains MCTs, a unique form of fat that’s rapidly absorbed by the body and can be used as a quick source of energy.
- MCTs may aid in fat metabolism for endomorphs, brain performance, and even weight management.
4. Natural Immune Support
- Ingredients like fresh garlic, ginger, and lime are known for their anti-inflammatory, antimicrobial, and antioxidant properties.
- These compounds help fortify the immune system, improve digestion, and support overall resilience, especially during cold and flu season.
5. Low-Glycemic & Blood Sugar-Friendly
- Thanks to the healthy fats from salmon and coconut milk, alongside fiber-rich foods, this coconut curry salmon soup helps slow down digestion and reduce post-meal blood sugar spikes.
- It’s a smart choice for those following a low-carb, diabetic-friendly, or keto diet.
6. Packed with Micronutrients
- With the addition of veggies like bell peppers or mushrooms, this coconut curry salmon soup offers a boost of vitamin A for skin and vision.
- Vitamin C for immunity, potassium for heart and muscle function, and antioxidants that support cellular repair and aging gracefully.
7. Vitamins and Minerals Galore
Let’s not forget the bonus vitamin content:
- Vitamin D (from salmon): crucial for bone health and immune regulation.
- Vitamin K (from leafy greens): helps with blood clotting and calcium absorption.
- Iron & Magnesium: essential for energy production and muscle function.
8. Gut-Friendly and Dairy-Free
- Being naturally lactose-free, coconut curry salmon is gentle on digestion and ideal for those with sensitivities.
- The inclusion of aromatic herbs, curry spices, and ginger further soothes the gut and supports nutrient absorption.
What to Serve with Coconut Curry Salmon
Whether you’re planning a cozy solo dinner or a crowd-pleasing menu, here are the best sides, pairings, and desserts to serve with your coconut curry salmon soup:
- Steamed Jasmine Rice or Brown Rice: Soft, fluffy, and fragrant jasmine rice is a classic companion to Thai-style coconut soups. It soaks up the luscious curry broth like a sponge, turning every spoonful into a flavorful bite.
- Rice Noodles or Vermicelli: Thin vermicelli or flat rice noodles add a soft, chewy contrast to the tender salmon and velvety broth.
- Crusty Bread or Garlic Naan: For a non-traditional but super comforting twist, serve your soup with crusty artisan bread, sourdough, or warm garlic naan.
- Thai Cucumber Salad: Thinly sliced cucumbers, red onion, a splash of rice vinegar, and a hint of sugar and chili make a zesty side that cleanses the palate and refreshes the senses between bites.
- Mango Sticky Rice: Mango sticky rice brings warm, coconut-scented comfort with the natural sweetness of fresh mangoes.
- Coconut Sorbet (for Dessert): Coconut sorbet is cool, smooth, and refreshing, a perfect way to reset your taste buds.
- Sauvignon Blanc or Riesling: Crisp, slightly acidic wines that contrast and enhance the soup’s bold flavors without overpowering them.
- Sparkling Coconut Water: For a non-alcoholic, tropical refreshment, this is your go-to hydrating, cooling, and subtly sweet.
Quick Tips for Making the Best Coconut Curry Salmon
- Don’t overcook the salmon: Add the baked salmon towards the end of simmering so it stays moist and flaky. Overcooked salmon can become dry.
- Use full-fat coconut milk: It gives the soup richness and body. Shake the cans well before opening to ensure the coconut cream and water are fully blended.
- Adjust spice level: For more heat, stir in extra red curry paste or fresh Thai chiles. To cool it down, add a splash of coconut milk or a pinch of sweetener.
- No lemongrass: Use more lime zest and ginger instead. Lemongrass adds a distinctive citrusy note, so if you skip it, boost the lime and ginger by a little for brightness.
- Balancing flavors: Thai curries are all about sweet, salty, spicy, and sour balance. Taste and tweak at the end: perhaps a bit more fish sauce (salty/umami), a squeeze more lime (sour), or a sprinkle of sweetener.
- Thicken if needed: If the soup is thinner than you like, simmer it a bit longer to reduce, or mash a few potatoes or veggie bits in the broth to naturally thicken it.
- Storage: Coconut curry salmon is best eaten fresh. Creamy soups don’t always freeze well (the coconut milk may separate. Store leftovers in the fridge for 3–4 days. Reheat gently and stir in a splash of broth or coconut milk when reheating.
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This Thai salmon curry soup is a soul-warming blend of comforting and exotic flavors, designed by a passionate home chef who loves to bring restaurant-style Thai cuisine into home kitchens.
The tender baked coconut curry salmon in every bowl, combined with the creamy spice-laced broth, makes for an unforgettable meal.
Enjoy each spoonful and the nourishing goodness it brings!
Thai-Inspired Coconut Curry Salmon Soup
Description
This Thai coconut curry salmon recipe is a high-protein, keto-friendly dish bursting with rich flavors, creamy coconut milk, fragrant Thai spices, and tender salmon.
Ingredients
Cooking Instructions
Preheat and prepare salmon
- Preheat your oven to 375°F (190°C).
- In a medium bowl, toss the salmon chunks with 1 tablespoon of coconut oil or olive oil, a pinch of salt, and 1 teaspoon of turmeric (if using).
- Spread the salmon in a single layer on a lightly oiled baking sheet.
- Bake for about 12–15 minutes, until just cooked through (salmon should be opaque and flake easily).
- Remove from oven and set aside.
- To keep the fish tender and moist, you’ll add it back to the soup at the end.
Sauté aromatics
- Meanwhile, heat the remaining 1 tablespoon of oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onion, sliced red bell pepper, minced garlic, grated ginger, and chopped lemongrass.
- Sauté for 3–4 minutes until the onions are translucent and the aromatics are fragrant.
- Stir frequently to prevent burning.
Add curry paste and spices
- Stir in the red curry paste and turmeric (if using).
- Cook for 1 minute to toast the spices, stirring constantly.
- This step releases the full aroma of the curry paste and deepens the flavor.
Build the broth
- Pour in the chicken or vegetable broth and stir, scraping up any bits from the bottom of the pot.
- Then add both cans of coconut milk, fish sauce, lime juice, and erythritol (if using).
- Stir well to combine. Bring the mixture to a gentle boil over medium-high heat.
- If you like it spicier, add extra curry paste or a chopped red chili at this point.
- For a milder soup, use less paste and skip the chili.
Simmer and infuse flavors
- Once boiling, reduce heat to medium-low and let the soup simmer uncovered for about 10–15 minutes.
- This lets the flavors meld.
- Taste and adjust seasoning: add more fish sauce for saltiness, lime juice for acidity, or a pinch of sweetener to balance heat, until it’s perfect.
Add final touches
- In the last 2–3 minutes of simmering, gently stir the baked salmon chunks back into the hot broth.
- This warms the salmon through without further cooking it to dryness.
- Spoon the hot soup into bowls.
Garnish and serve
- Sprinkle each serving with fresh cilantro, sliced scallions, and an extra squeeze of lime if desired.
- Serve the soup hot.
- Enjoy the creamy salmon curry delish.
Nutrition Facts
Servings 4
Serving Size 1 salmon bowl
- Amount Per Serving
- Calories 765kcal
- % Daily Value *
- Total Fat 56g87%
- Saturated Fat 26g130%
- Cholesterol 107mg36%
- Sodium 978mg41%
- Potassium 768mg22%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 48g96%
- Vitamin A 1000 IU
- Vitamin C 250 mg
- Calcium 195 mg
- Iron 2.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chop all your ingredients and even bake the salmon earlier in the day to save time. The soup itself comes together quickly once you start cooking.
- This coconut curry salmon recipe is naturally dairy-free (thanks to coconut milk), so it’s great for lactose-intolerant or vegan diners (use tofu or chickpeas instead of salmon for a vegetarian version).
- No salmon on hand? White fish (like cod), shrimp, or chicken thighs also work. Adjust cooking times accordingly.
- Feel free to add mushrooms, zucchini, spinach, or kale. Leafy greens can be stirred in at the very end to wilt, or mushrooms can go in with the peppers.
- Store leftovers in an airtight container for up to 3-4 days in the fridge. Reheat gently on the stove or in the microwave, stirring in a little extra broth or coconut milk if it’s too thick.
