Wild Salmon & Coconut Curry Soup

"More than a soup, this is a filling and nourishing meal that will leave you feeling warm and full of vitality and focus. Wild salmon is rich in omega-3 fatty acids, which are essential for brain function, heart health, hormonal balance and curbing inflammation. Coconut oil and coconut milk contain medium-chain triglycerides, which provide fuel for the brain and support cognitive health. The gentle spices add warmth and support the immune system with their anti-inflammatory benefits. Use our deeply nourishing fish bone broth in this recipe to maximise the nutritional benefits," says nutritional therapist Alexa Mullane.

By Grounded

Serves 220 mins
Wild Salmon & Coconut Curry Soup

Ingredients

  • 1 tsp coconut oil
  • 1 garlic clove, grated
  • 1-inch piece fresh ginger, grated
  • 1 tsp red curry paste or 1 tsp turmeric
  • 200ml full-fat organic coconut milk
  • 1 cup filtered water or light bone broth
  • 150g wild salmon fillet, cut into chunks
  • 1 pak choi, chopped
  • Juice of ½ lime
  • Fresh coriander and chilli flakes (optional, to serve)

Method

  1. Heat coconut oil in a saucepan. Sauté garlic, ginger, and curry paste or turmeric for 1–2 minutes until fragrant.
  2. Pour in coconut milk and water or broth. Bring to a gentle simmer.
  3. Add salmon pieces and cook for 4–5 minutes until opaque and cooked through.
  4. Stir in pak choi and cook for 1–2 minutes until just wilted.
  5. Finish with lime juice and top with coriander and chilli flakes, if using.

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