Wild Salmon & Coconut Curry Soup
"More than a soup, this is a filling and nourishing meal that will leave you feeling warm and full of vitality and focus. Wild salmon is rich in omega-3 fatty acids, which are essential for brain function, heart health, hormonal balance and curbing inflammation. Coconut oil and coconut milk contain medium-chain triglycerides, which provide fuel for the brain and support cognitive health. The gentle spices add warmth and support the immune system with their anti-inflammatory benefits. Use our deeply nourishing fish bone broth in this recipe to maximise the nutritional benefits," says nutritional therapist Alexa Mullane.
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 and 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.
