Food Recipes Curried Coconut Salmon Soup 5.0 (1) Add your rating & review Red curry paste is an ingredient hero in this flavorful and hearty stew. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on April 27, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 20 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts This healthy stew is bursting with bright, zesty flavor. The foundation of the lively broth is a simple sauté of shallots, garlic, and ginger which plays nicely with red curry paste, a must-have in your pantry. (Taste of Thai brand is widely available.) Simmer the broth on the stove with creamy coconut milk until the flavors are concentrated before stirring in chunks of salmon, bok choy, and mushrooms. A quick simmer perfectly cooks the salmon while keeping the bok choy crisp-tender. The finishing touches are a squeeze of lime, sprinkle of sugar, and a dash of fish sauce, a strong-flavored and salty liquid, which boosts the flavor of the stew. Shower each bowl with herbs before serving, and you’ve got a pretty and delicious dinner on your hands. Ingredients 1 tbsp canola oil 1/4 cup thinly sliced shallot 1 tbsp minced fresh ginger 3 cloves garlic, minced 2 tbsp red curry paste 4 cups low sodium chicken broth 1 15 1/2 oz can full-fat coconut milk 1 lb skinless salmon fillets, cut into 2-in. pieces 4 heads baby bok choy, root ends trimmed, quartered 2 1/4 cups sliced white button mushrooms 2 tbsp fish sauce 2 tbsp lime juice 2 tsp granulated sugar 1 tsp kosher salt 1/2 cup basil leaves Directions Heat oil in a large pot or Dutch oven over medium-low. Add shallot, ginger, garlic, and curry paste; cook, stirring often, until shallot is softened, 2 to 3 minutes. Add broth and coconut milk. Bring to a simmer. Reduce heat to low and cover; simmer, stirring occasionally, for 20 minutes. Stir in salmon, bok choy, and mushrooms. Bring to a simmer over medium. Reduce heat to low; simmer, uncovered, stirring occasionally, until salmon is just cooked through, about 5 minutes. Remove from heat. Stir in fish sauce, lime juice, sugar, and salt. Serve soup topped with basil, with lime wedges on the side. Rate it Print Nutrition Facts (per serving) 591 Calories 43g Fat 20g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 591 % Daily Value * Total Fat 43g 55% Saturated Fat 24g 121% Cholesterol 71mg 24% Sodium 1391mg 60% Total Carbohydrate 20g 7% Dietary Fiber 4g 13% Total Sugars 7g Protein 37g Vitamin C 45mg 227% Calcium 174mg 13% Iron 8mg 44% Potassium 1720mg 37% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.