Alaskan Salmon · Alaskan Seafood · Appetizer · Autumn · Chowder · Cioppino · Fall · Gourmet Food · Salmon Appetizer · Salmon Chowder · Salmon Dinner · Salmon Lunch · Salmon Soup · Seafood Appetizer · Seafood Chowder · Seafood Lunch · Seafood Soup · Smoked Salmon · Smoked Salmon appetizer · Smoked Salmon Chowder · Smoked Salmon Dinner · Smoked Salmon Lunch · Smoked Salmon Soup · Spring · Summer · Wild Caught Salmon · Wild Caught Seafood · Aug 14, 2025

Smoked Salmon Coconut Soup

Ingredients:

3 carrots, peeled and sliced into 1/8" rounds

1 cup sugar snap peas, washed and trimmed, then halved

1 large red bell pepper, seeded and sliced into bite size pieces

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, peeled and finely minced or grated

1 small red chili pepper, finely chopped (for less heat, seed the pepper first)

2 lime leaves, slightly torn to release flavor (or a teaspoon of fresh lime zest)

2 cups fish stock or vegetable stock

1-1/2 cups unsweetened coconut milk

1 tablespoon neutral oil, like canola or avocado

Salt to taste

Juice of half a lime

1-2 teaspoons of soy sauce

1/4 cup fresh cilantro, washed and roughly chopped

Procedure:

In a large saucepan or deep skillet, heat the oil over medium heat.

Add in the onion, garlic, ginger, and chili and saute for 1-2 minutes, or until fragrant.

Add in the carrots, bell pepper, and peas, then stir fry for 1 or 2 minutes.

Add in the liquid from the smoked salmon, as well as the fish stock and the coconut milk, then stir to combine.

Add in the lime leaves or the lime zest, then season with salt.

Cover and simmer for 5-8 minutes, or until the vegetables are your desired texture.

Break up the smoked salmon into small chunks and add to the soup, then heat through for 1-2 minutes.

Add in the soy sauce and lime juice, then adjust flavors to your liking with more salt, soy sauce, or lime juice.

Garnish with fresh cilantro when serving.