This Salmon Coconut Chowder is a chunky seafood soup flavored with homemade coconut broth and broccoli. If you a lover of seafood and Thai flavors, this recipe is for you.
How was your Christmas friends? My husband and I had a quiet day at home. I made a big pot of roast and a big salad and we watched The Hollars as we ate. I picked that movie thinking that it would be fun to see a family comedy as we ate together. Though it was listed under the genre of comedy, in my opinion it was nothing but a comedy. Yes, there were some funny moments, but it was more of a family drama. Don’t get me wrong, it was a fantastic movie with great acting, but I spent more time crying than laughing. Have you seen it? What is your favorite movie of the year? I’d love to know.
I do not even know how to switch from a sad movie to this salmon coconut chowder. What I know is that if you are a lover of seafood and coconut flavors, you will love this chunky seafood soup. I made it back in November and in the midst of all Thanksgiving and Christmas recipes, I forgot to share it. So here it is.
About This Salmon Coconut Chowder Recipe:
This recipe has 2 components. First you make a Thai-style coconut broth. In my opinion, it is so delicious that it could be a soup just by itself. It is made by mixing together vegetable (or chicken) stock with a can of full fat coconut milk and flavoring it with fresh ginger, lemongrass, shallots, and lime zest. You let that simmer for 45 minutes and then drain it. If you want to use it later, you can store it in an airtight container in the fridge up to 2 days. This is especially great, because if you get the broth ready in advance you can prepare the soup in less than half an hour.
The second part is when you actually make the soup. You start with cooking some onions along with garlic, peppers, and ginger. Then you add the broth and a can of full-fat coconut milk and let the all the flavors simmer 20 minutes or so. While that is cooking, you can cut your salmon into 1 to 1 1/2 – inch cubes and prep your broccoli.
Here, it is imperative that the liquid is simmering at a low pace, as poaching salmon in a very high temperature would ruin it and it would fall apart. Ideally, you would add all the salmon cubes together and poach them in a gentle simmering broth for only 2-3 minutes. Then you add the broccoli and let it cook just a few minutes, until they are tender. So as you can see, once your broth is ready the rest is pretty easy and quick.
In terms of garnishing, I used a healthy doze of fresh cilantro and chopped scallions and served it with wedges of fresh limes and crusty French baguette. If you are not a fan of cilantro, feel free to swap it with fresh parsley. Either way, this soup is one that will warm your heart in these freezing cold days of winter.
Serves 6 servings
A chunky salmon soup flavored with a homemade coconut broth and broccoli.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- For the Thai Coconut Broth:
- 5 cups of low sodium vegetable or chicken stock
- 1 can (15 oz.) full fat coconut milk
- 1 tablespoon grated fresh ginger
- 1 shallot, minced
- 2 cloves of garlic, minced
- 1 teaspoon lime zest
- 1 stalk lemongrass, cut in chunks and bruised
- 3/4 teaspoon kosher salt
- For the Soup:
- 1 ½ pounds wild salmon fillet, pin bones removed, cut into 1-inch cubes
- ½ teaspoon kosher salt
- 1 tablespoon coconut (or olive) oil
- 1 medium onion, chopped
- 1 red or yellow bell pepper (jalapeno – seeds removed), diced
- 1 tablespoon grated fresh ginger
- 3 cloves of garlic, minced
- 1 can (15 oz.) coconut milk
- 1 cup broccoli florets, rinsed
- 2 tablespoons lime juice, freshly squeezed
- ¼ teaspoon maple syrup
- 2 scallions, thinly sliced
- 3 tablespoons fresh cilantro, chopped – plus more as garnish
- To make the coconut broth: Place all the broth ingredients in a medium sized saucepan. Let it come to a boil in medium high heat, and then turn it down to medium-low heat to simmer for 35-40 minutes. Strain the coconut broth and discard the solids. * Set it aside.
- To make the soup:
- Season the salmon with ½ teaspoon salt. Set aside.
- Heat oil in a large saucepan over medium heat. Add in the onion and pepper, and cook, stirring regularly, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for 45 seconds.
- Add in the reserved coconut broth along with the second can of coconut milk. Bring the mixture to a boil and then let it simmer for 15-20 minutes.
- Decrease the heat to medium-low and stir in the salmon cubes**. Let is cook for 3 minutes.
- Add in the broccoli, lime juice, and maple syrup. Cook for another 3 minutes. Taste for seasoning and add in if necessary.
- Serve garnished with scallions and cilantro.
* You can make the broth a day or two in advance and refrigerate it in an airtight container. ** It is imperative that the liquid is simmering. If you put the salmon in boiling liquid it will fall part. Please read the blog post for more information on this.
This recipe is adapted (with changes) from Clean Soups: Simple, Nourishing Recipes for Health and Vitality cookbook.