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.
Course Main Course, Soup
Cuisine Thai
Keyword thai curry soup
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 3people
Calories 505kcal
Ingredients
avocado oil
4finely chopped shallots
2clovescrushed garlic
1inchgrated fresh ginger
3Tbspyellow curry paste
1/2-1Tbspfish sauce
1cancanned light coconut milk (400ml)
4cupschicken broth
1/2lbsbaby potatoesabout 10
2cupschopped broccoli
2cupstrimmed snow peas
2sockeye salmon fillets
4spring onions
1/2cupcilantro leaves
1earcorn cut into 4 pieces or 1/2 cup frozen corn kernels
Instructions
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.