Thai Curry Soup

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

Cook Time 15

Total Time 25

Servings people

Calories 505kcal

Ingredients

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

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.
Enjoy!

Video

Nutrition

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