Wild Salmon & Coconut Curry Soup
Serves
2
Cook Time
Dietary
Dairy-Free
Gluten-Free
Ingredients
- 1 tsp coconut oil
- 1 garlic clove, grated
- 1-inch piece fresh ginger, grated
- 1 tsp red curry paste or 1 tsp turmeric
- 200ml full-fat organic coconut milk
- 1 cup filtered water or light bone broth
- 150g wild salmon fillet, cut into chunks
- 1 pak choi, chopped
- Juice of ½ lime
- Fresh coriander & chilli flakes (optional, to serve)
Method
- Heat coconut oil in a saucepan. Sauté garlic, ginger, and curry paste or turmeric for 1–2 minutes until fragrant.
- Pour in coconut milk and water or broth. Bring to a gentle simmer.
- Add salmon pieces and cook for 4–5 minutes until opaque and cooked through.
- Stir in pak choi and cook for 1–2 minutes until just wilted.
- Finish with lime juice and top with coriander and chilli flakes, if using.
Coconut fat enhances absorption of the fat-soluble nutrients in salmon, including vitamin D and omega-3s. Lime provides vitamin C to support iron uptake and immunity. Curry paste spices like ginger and turmeric offer powerful anti-inflammatory and antimicrobial benefits.
