Salmon soup with coconut milk
8 servings
25 minutes
Salmon soup with coconut milk is a refined blend of flavors inspired by Chinese cuisine. The tender salmon fillet imparts a rich sea aroma to the dish, while coconut milk adds creamy softness. Spicy chili pepper, ginger, and curry create a spicy, slightly tangy note that warms and reveals the depth of flavor nuances. Noodles soaked in fragrant broth make this soup hearty and harmonious. It's the perfect dish for those seeking balance between tenderness, spiciness, and exotic refinement. This soup not only warms on cool evenings but also transports you to an atmosphere of Eastern hospitality, awakening the desire to explore new gastronomic horizons.
1
Remove seeds from the chili pepper, wash it, and finely chop it with garlic and ginger.
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Ginger: 10 g
2
Slice the onion into thin rings and sauté in olive oil. Add pepper, garlic, and ginger. Season with curry paste and simmer for 2-3 minutes. Pour in coconut milk and broth. Bring to a boil.
- Onion: 2 heads
- Olive oil: 1 tablespoon
- Chili pepper: 1 piece
- Garlic: 2 cloves
- Ginger: 10 g
- Curry: 2 tablespoons
- Coconut milk: 400 ml
- Fish broth: 325 ml
3
Cut the salmon fillet into cubes. Add to the soup and bring to a boil. Cook for 5-7 minutes until the fish is done. Add salt and cilantro.
- Salmon: 700 g
- Salt: to taste
- Coriander: 2 tablespoons
4
Pour boiling water over the noodles and let sit for 2 minutes. Drain the noodles in a sieve, place them on plates, and pour soup over them.
- Noodles: 150 g