March 4, 2024

Coconut Curry Soup with Salmon

Coconut Curry Soup with Salmon topped with Basil, Lime, Crushed Peanuts, Green Onion and served with white rice.

I love a comforting and hearty soup during the cold winter months and this Coconut Curry Soup with Salmon is both delicious and comforting. It’s perfect for any time of year, but especially those fall and winter days when you’re craving something with bright flavors. I served mine with rice and garnished with basil, lime wedges, crushed peanuts, sliced chiles, and green onions.

Coconut Curry Soup Tips

  • You need to cut the salmon into 1-inch stew chunks and you can either have your fishmonger do it, or you can buy salmon for poke (pre-cut). Just check to make sure all the pin bones come out before you add it to the soup.
  • You can use full fat coconut milk or you can use light coconut milk. Some people feel like light everything is better, but I prefer full fat.
  • Freeze your ginger root to make it easier to grate! I leave the skin on — it’s edible and you won’t even notice it.

Coconut Curry Soup with Salmon topped with Basil, Lime, Crushed Peanuts, Green Onion and served with white rice.

Coconut Curry Soup with Salmon

Yield: 4

This is a stew or a soup (depending on your point of view) but either way, it's delicious when served with a scoop of rice and garnished with green onions, chiles, basil, and peanuts. Don't forget the extra squeeze of lime!


  • 1 lb skinless salmon filet, cut into 1 inch pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup avocado oil
  • 1 medium onion, minced
  • 4 lemongrass stalks, outer layers removed, finely chopped
  • 4 green onions, thinly sliced (reserve the dark green parts for garnish)
  • 3 large garlic cloves, minced
  • 1.5-inch piece of ginger, grated on a microplane (see note)
  • 8 oz of your favorite mushrooms, sliced into 1-inch pieces
  • 3 Tbsp Thai red curry paste
  • 2 13.5 cans unsweetened full fat coconut milk
  • 1 Tbsp fish sauce
  • 1 Tbsp honey
  • 1 bunch lactino kale, chopped into 1 inch pieces
  • 2 limes, zest then juiced


  • 2 cups cooked Jasmine rice
  • 1 lime cut into wedges
  • 1/4 cup Basil, chiffonade
  • 1 Thai red chili, sliced
  • 1/3 cup crushed peanuts
  • Reserved green onions


  1. Cook 2 cups of rice in your preferred method.
  2. Pat the salmon dry with a paper towel and add salt and pepper to taste.
  3. Heat avocado oil in a large Dutch oven or soup pot over medium heat.
  4. Cook the onions, lemongrass, white parts of green onion, garlic, and ginger for 8 minutes.
  5. Add mushrooms and brown them for about 5 minutes before adding the curry paste, coconut milk, fish sauce, and honey and combine well.
  6. Add kale and salmon. Stir into the soup, and simmer for 5 minutes.
  7. Remove soup from the heat and stir in lime juice and basil (reserve some for garnish, if desired).
  8. Divide soup among four bowls. Add 1/2 cup rice to each bowl.
  9. Garnish with reserved green onions, Thai chilis, crushed peanuts and any reserved basil.


Tip for grating ginger: I freeze ginger, skin on, and that makes it much easier to grate using a microplane grater. The skin won't hurt! You won't even notice it's there.

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