Alaska Wild Salmon Coconut Soup
Alaska Seafood Marketing Institute
2-3
15 minutes
15 minutes
329
A cozy and colorful soup made with wild Alaska salmon, fresh veggies, creamy coconut milk, and a zesty lime finish.
Ingredients
- 1 to 1 ¼ lbs Alaska wild salmon, thawed if frozen
- 2 to 3 carrots, peeled and sliced
- 1 heaping cup sugar snap peas, trimmed and halved
- 1 large red bell pepper, deseeded and sliced into bite-sized pieces
- 1 small onion, finely chopped
- 1–2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated or finely minced
- 1 small red chili pepper, finely chopped (deseeded for less heat, optional)
- 1–2 lime leaves (tear slightly to release flavor, or sub with a small strip of lime zest)
- 2 cups fish stock or vegetable stock
- 1½ cups unsweetened coconut milk
- 1 tablespoon neutral oil (like coconut or canola oil)
- Salt, to taste
- Juice of ½ lime
- 1 to 2 teaspoons soy sauce, to taste
- ¼ cup fresh cilantro (coriander), roughly chopped
Directions
Prep the produce
Wash and slice the carrots, bell pepper, and sugar snap peas into bite-sized pieces. Finely chop the onion, garlic, ginger, and chili.
Sauté the aromatics
In a large saucepan or deep skillet, heat the oil over medium heat. Add the onion, garlic, ginger, and chili, and sauté for 1–2 minutes until fragrant.
Cook the veggies
Add the carrots, bell pepper, and snap peas to the pan. Stir-fry briefly, just to begin softening.
Add the broth and coconut milk
Pour in the fish or vegetable stock and coconut milk. Stir well to combine.
Add lime flavor
Toss in the torn lime leaves (or lime zest). Season lightly with salt. Cover and let simmer gently for 5–8 minutes, until the veggies are just tender.
Add the salmon
Cut the salmon into bite-sized chunks. Add to the hot soup (but make sure it’s not boiling), and let it gently poach for 2–3 minutes, just until cooked through.
Finish and serve
Stir in the lime juice and soy sauce. Taste and adjust seasoning as needed. Sprinkle with fresh cilantro just before serving.
