Thai Salmon and Coconut Noodle Soup

Thai salmon and coconut noodle soup

Thai salmon and coconut noodle soup served in an oval dish with crispy fish skin and garnished with coriander and fresh chilli slicesThai Salmon and Coconut Noodle Soup is a thirty minute winner for dinner. Using store bought curry paste and giving it a lift with the addition of fresh ginger, garlic and lemongrass brings this soup to life.

This soup is for nights when you get home and don’t want a big session in the kitchen but want something warming and nourishing, and you want it quick.

thai salmon and coconut noodle soup ingredients ready to prepare

Red curry paste

This quick to put together soup uses store bought red curry paste which can vary a lot in the amount of heat. If using a brand for the very first time, simply taste a little to check out how hot it is and adjust the amount you use.

thai salmon and coconut noodle soup adding in the baby bok choy along with the salmon and shitake mushrooms
adding in the baby bok choy

Aromatics boost flavour

By adding extra aromatics in the way of ginger, garlic, kaffir lime leaves and lemongrass helps to boost the curry paste flavours. Jen has a saying of ‘don’t hold back’ when it comes to increasing flavour and this extra five minutes of chopping will reward your soup base with a real depth of flavours.

thai salmon and coconut noodle soup chopping ginger, garlic and lemongrass to be added to the curry paste
chopping ginger, garlic and lemongrass

Shitake mushrooms

Dried Shitake mushrooms have a very earthy, smoky flavour and a buttery and meaty texture. They need to be rehydrated whether whole or in slices. This is easily done by pouring boiling water over them for 10 minutes and letting them soak. Discard the soaking liquid for this recipe. Remove the hard stem if present as it is tough.

Coconut milk

Try to use a coconut milk with a high percentage of coconut. A lot of canned coconut milk is filled with water which of course adds no flavour at all. We particularly like the Ayam brand, when we can get it as it is 89% coconut milk.

Crispy fish skin

Removing the skin from the salmon and baking it on an oven sheet with baking paper encasing it , then weighting the baking sheet with another sheet or weight produces fabulous crispy fish skin in about twenty minutes. Delish, served and crumbled through this brothy soup.

Watch how to make

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What’s your favourite ‘go to’ quick soup recipe? We would love to hear from you in the comments below.

Thai Salmon and Coconut Noodle Soup


  • 2 pieces fresh salmon, skin on - optional, see notes


Coops, like all pups loves to chew. He is constantly bringing branches onto the deck to make ‘toothpicks’ for himself. Can only  imagine what that feels like in his mouth.


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