Thai-Inspired Coconut Curry Salmon Soup

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Cooking Method: Baking, Sauteing, Simmering

Cuisine: Thai

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 4

Calories: 765

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

4 salmon fillets (about 6 oz each), skin on, cut into large chunks
2 cans (13.5 oz) of full-fat unsweetened coconut milk (shake well before opening)
2 cups of low-sodium chicken or vegetable broth
2 tablespoons of red curry paste (adjust more or less for spice level)
2 tablespoons of coconut oil (or olive oil)
1 medium yellow onion, diced
1 medium red bell pepper, thinly sliced
3 cloves of garlic, minced
1 inch piece fresh ginger, grated
1 stalk of lemongrass (white part only), bruised and chopped
1 tablespoon of lemongrass paste
2 tablespoons of fish sauce (or coconut aminos for vegetarian)
2 tablespoons of fresh lime juice (about 1 lime)
1 teaspoon of erythritol or sugar substitute (optional, to balance heat)
1/2 teaspoon of turmeric (optional, for color and anti-inflammatory boost)
1/2 teaspoon of kosher salt (or to taste)
Fresh cilantro leaves and sliced scallions for garnish
Chopped red chili or chili flakes (for extra spice, optional)

Cooking Instructions

1
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.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.