Reply With QuoteJust making this now ..I have not yet added the halibut, coconut milk or cream and it tastes Delicious. Restuarant Quality for Sure. I even have Kaffir lime leaves and Lemongrass! Thanks for the recipe!
Curry Coconut Salmon Soup
INGREDIENTS LIST:
Sauteed Ingredients:
Salt and pepper to taste
4 tblsp olive or sesame oil
4 tblsp butter
1 (1-inch) piece fresh ginger root, thinly sliced
1 jalapeno chili pepper, thinly sliced
1 large onion, chopped
2 cloves garlic, chopped
1tsp. zest of Lime.
2 tblsp of either green or red Curry paste , Cummin. or Curry powder (or a combination)
1tsp. shredded Kafir lime leaves (optional, instead of Lime zest & juice)
1tsp. minced lemongrass (optional, instead of Lime zest & juice)
3 scallions, sliced (optional)
Liquid Ingredients:
1 can (14 ounces) unsweetened Coconut milk
10 cups fish, or chicken stock
2 cups Creamy Butternut Squash Soup may be substituted for an equal amount of the fish or chicken stock.
1 lime, juiced
1 cup heavy cream, whipping cream, or buttermilk.
1 cup dry white wine (optional) may be substituted for 1 cup of the fish or chicken stock.
1 tbsp. fish sauce (optional)
Ingredients to add to soup stock:
Salt and pepper to taste
1 red bell pepper, sliced into 3-4 inch julienne
2 small Yams peeled and cut into 1/2-inch cubes
2 cups butternut squash, peeled and cut into 1/2-inch cubes (optional) in place of one the sweet potatoes.
1 cup fresh green beans, trimmed and cut into 3-4 inch pieces
1 cup bok choy - white parts slice 1/8", green leaves, coarsely chopped
2 Carrots, peeled and sliced into 3-4 inch long julienne
1 Tblsp. brown sugar or to taste (optional)
1 pound salmon fillet, skinned, boned, and cut into bite size pieces
Fresh chopped parsley, coriander, cilantro, or green onion for garnishing the top of soup.
*Method:*
Add all liquid ingredients except cream to a large soup pot. Adjust seasoning with salt, pepper, and sugar (if desired). Bring to a boil, then reduce heat to simmer.
Add butter and oil to a large frying pan and melt on medium heat. Fry all desired vegetables from the sauteed ingredients list. Season with salt and pepper and cook for 3-4 minutes or until onions are translucent.
Add Curry paste, Cumin, or Curry powder to the vegetables and fry for 1 minute more.
Add sauteed ingredients to the simmering soup stock.
Add fish sauce if desired.
Add green beans and simmer covered.
Add remaining vegetables to the stock (yams added last), and simmer until almost tender.
Add salmon and simmer 2-3 minutes until just cooked once the vegetables are near tender.
Add cream and make final adjustments to seasonings.
Add chosen garnish(s) to the top of soup.
Remove from heat and serve immediately.
Prawns, shrimp or crab may be used as a substitute or in addition to the Salmon. Cooked noodles may be added to the bowl before ladling in the soup.
This is a recipe I customized from many different recipes I found online. The measurements are approximate as I tend to cook a very large stock pot at one time for the family and guests. I cooked up a large pot this week with Salmon, Prawns and Halibut. Everyone raved it was the best soup they ever had. It is very different than the average soup, yet it has an exotic taste that most people really enjoy. Try it and let me know what you think.
Just making this now ..I have not yet added the halibut, coconut milk or cream and it tastes Delicious. Restuarant Quality for Sure. I even have Kaffir lime leaves and Lemongrass! Thanks for the recipe!
“Keep your friends close – keep your enemies CLOSER!” The only problem I have ever had with that was figuring out who are “friends” and who are “enemies?" -Charlie
Thank you for the feedback Islandgirl, your very welcome.
The recipe may seem like a bit effort upon first read, but it is actually a really simple and quick soup to prepare. I highly recommend serving it over some egg noodles, delicious. Anyone else who gives it a try please let me know what you think.
Got a spicy feeling in my tummy. Tried er out Big Guy and thought it was delish.
What kind of egg noodles are you suggesting? I used flat swirly ones and it made it a bit messy to eat.
The flavors were bang on tho. Cheers
I use 1/2 inch wide flat egg noodles. It never seemed to unruly with the ones I've used.
Glad to hear more than one person has tried the recipe and enjoyed it.
Originally Posted by TheBigGuy
tried this tonight, turned out great, just as soup though, might try it over some noodles tomorrow.
thanks big guy
Glad to hear you all liked it.
I originally posted this in November and until yesterday no one had replied to it. I was beginning to wonder if anyone had even tried it.
I prefer to use "Thai Kitchen" brand green Curry paste for this soup, it gives it an excellent flavor. Adding a can of butternut squash soup to the mix is a simple and easy way to enhance the flavor even more.
As much as I love this recipe it's way too rich for me-even after losing my gall bladder last month.
We did change the recipe a bit, no cream and lite coconut milk. Added a bit more curry cause I like that. Just having it warmed up today after being out for a prawn and fish, real cold, too windy, no fish, still good for prawns.
Whoa! Sounds like a hit-- soups on tonight!
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