The most flavorful Thai Curry Soup ever! Loaded with vegetables and salmon. Time to whip up: 20 minutes. A nutritionally balanced meal made in one pot.
Today I’ve got another delicious Thai Curry Soup for you because I simply can’t get enough! This time with salmon because salmon rocks my world.
How do you make Thai Curry Soup?
It’s so simple you won’t believe it.
So, you CAN make your own curry paste of course but let’s be real. Getting galangal isn’t the easiest at some places and a good curry paste has galangal no matter what.
We are lucky though, most curry pastes sold at regular grocery stores I’ve noticed are all made with clean ingredients. Galangal and ginger are so strong and delicious in taste, they don’t need any sh**y ingredients added to them.
Feel free to buy your curry paste ready made at the grocery store. I do that all.the.time.
There is red curry, yellow curry and green curry and while they all taste different, they are all absolutely delicious and easily exchangeable in any recipe really.
For this Thai Curry Coup today I chose yellow curry paste simply to give the green veggies some nice contrast. That’s pretty much the only reason. The soup will taste great with any of the three though. So if you already have green or red at home don’t run to the store to get yellow, just use the one you have.
Mix it with more ginger, some shallots or onions, coconut milk and broth and you’re liquid is basically done. Now, I love adding fish sauce to my Salmon Curry Soup because it’s got salmon and fish sauce makes every curry even better than it already is. It’s optional though. I know it does sound a bit eww. Ha!
Can you freeze Thai Curry Soup?
Um, you could if it wasn’t for the salmon, OR do it but without the salmon.
I put half of the soup aside to test how it hold up in the freezer and while the broth and veggies did really well even when reheated, the salmon got pretty dry when reheating.
Salmon cooks in like 5 minutes tops and once you freeze it it’s already cooked obviously so when you reheat it you basically overcook it.
I don’t recommend freezing it or at least remove the salmon and then add a fresh raw filet when reheating the soup, it’ll cook through by the time you got the soup to a boil.
Now let’s get right into the recipe:
Thai Curry Soup
- avocado oil
- 4 finely chopped shallots
- 2 cloves crushed garlic
- 1 inch grated fresh ginger
- 3 Tbsp yellow curry paste
- 1/2-1 Tbsp fish sauce
- 1 can canned light coconut milk (400ml)
- 4 cups chicken broth
- 1/2 lbs baby potatoes about 10
- 2 cups chopped broccoli
- 2 cups trimmed snow peas
- 2 sockeye salmon fillets
- 4 spring onions
- 1/2 cup cilantro leaves
- 1 ear corn cut into 4 pieces or 1/2 cup frozen corn kernels
- Preheat a large pot over low-medium heat.
- Once hot, add a dollop of avocado oil and then fry chopped shallots, crushed garlic and grated ginger in it until shallots are soft.
- Add curry paste and fish sauce and stir for another minute before adding broth and coconut milk.
- Bring broth to a boil and once boiling add baby potatoes and boil for about 7 minutes.
- Then add vegetables and salmon filets and if using fresh corn the corn as well, boil for another 5-7 minutes or until potatoes are cooked through. If using frozen corn, add kernels during the last minute or two of boiling.
- Remove salmon fillets from pot, add to a soup bowl and remove skin, then shred into bite sized pieces and ladle broth and vegetables over it.
- Slice the green part of the spring onions and destem cilantro and sprinkle over soup.