This recipe for Easy Salmon Coconut Soup with Noodles and Spinach is a light, healthy Thai-influenced soup made healthier with salmon and soba noodles, but don't worry, you have noodle options!
Why you want to make this Easy Salmon Coconut Soup
Here are 3 reasons you’ll want to make this Easy Salmon Coconut Soup with Noodles and Spinach:
- Flavorful & Unique: This recipe offers a deliciously different way to enjoy salmon, with a rich, Thai-inspired coconut broth that’s bursting with flavor.
- Versatile Noodle Options: You can use soba noodles (many of which are gluten-free), rice noodles, or even angel hair pasta—giving you flexibility based on dietary preferences.
- Nutrient-Packed: The addition of fresh spinach not only enhances the flavor but also boosts the nutritional value with essential vitamins and minerals.
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My Inspiration
Many of my recipe ideas come from cookbooks I own or restaurants I’ve visited. While dining out is fun, it’s not always convenient, and sometimes favorite restaurants close, taking those beloved dishes with them. That’s when I rely on my memory to recreate the recipes as best I can. This is one of those dishes. It may not be an exact match, but it’s pretty close—and just as delicious!
Ingredients and Substitutions
- Chicken Stock - Buy a good, not vegetative stock or make your own
- Aromatics: Lemongrass, green onions (scallions), ginger root, jalapeno pepper, Kieffer lime leavers (or thinly sliced fresh lime with skin)
- Coconut milk - Whole fat or low-fat - your choice (although full fat will give a richer mouth feel - it also adds fat and calories)
- Red or Green Curry Paste - Your choice. I prefer Thai Kitchen or Maesri
- Fresh Spinach Leaves - large stems removed
- Basil - Use Thai basil if possible
- Noodles - I prefer soba noodles, but rice noodles or Angel Hair Pasta will work
- Salmon - You can use a filet or steak
- Oil - Sesame seed oil preferred
Oodles of Noodles
My noodle of preference is soba noodles:
Here are 5 interesting facts about soba noodles:
- Made from Buckwheat: Soba noodles are traditionally made from buckwheat flour, which isn’t related to wheat. This makes them naturally gluten-free (if made from 100% buckwheat).
- Rich in Nutrients: Buckwheat is packed with fiber, protein, and essential amino acids, particularly lysine, uncommon in many other grains.
- Low Glycemic Index: Soba noodles have a lower glycemic index than many other types of noodles, making them a healthier option for those watching blood sugar levels.
- Cultural Significance: In Japan, eating soba on New Year’s Eve is a tradition symbolizing longevity and prosperity for the year ahead.
- Can Be Served Hot or Cold: Soba noodles are versatile and can be served both hot in soups or cold in salads or with dipping sauces, making them perfect for all seasons.
Rice Noodles also known as Cellophane Noodles
Here are 3 facts about rice cellophane noodles:
- Naturally Gluten-Free: Made from rice flour or mung bean starch, rice cellophane noodles are naturally gluten-free, making them a great choice for people with gluten sensitivities or celiac disease.
- Low in Calories: These noodles are typically low in calories and fat, making them a lighter option compared to traditional wheat-based noodles, perfect for those looking to cut calories without sacrificing texture in meals.
- Quick to Cook: Rice cellophane noodles are incredibly quick and easy to prepare—they only need a few minutes in hot water, making them convenient for fast meals or soups.
Angel Hair or other Thin Pasta
Here are a few things to consider when using angel hair pasta in soup:
- Quick Cooking Time: Angel hair pasta cooks very quickly, often in just 2-3 minutes. Be mindful not to overcook it, especially when adding it to a hot soup.
- Light Texture: Its delicate, thin strands blend well into broth-based soups, giving a lighter texture compared to thicker pastas, which can make it ideal for more subtle, broth-forward recipes.
- Absorbs Liquid: Angel hair pasta can absorb a lot of liquid quickly, so it’s best to add it towards the end of cooking or cook it separately and then combine to avoid sogginess.
- Versatile: It works well with both light, clear broths and creamy soups, making it a versatile choice for a variety of soup types.
Video
This video gives you step-by-step instructions on making this delicious easy Salmon Coconut soup and how to make a salmon steak mimic the salmon fillets usually used for this recipe.
Step-by-Step Visual Instructions
Slice the aromatics—lemongrass, scallions, ginger, jalapeño, and lime—into smaller pieces. Alternatively, you can smash the ginger root and lemongrass instead of slicing them.
Pour the chicken stock and water into a large Dutch oven or other large saucepot. Bring to a simmer over medium heat.
Add the aromatics and simmer over low heat (just barely a simmer) for 30 minutes, turn off the heat, and allow to sit and seep for 10 - 15 minutes more.
While the broth simmers, prepare your fish. If you have fillets, this is easy, cut them into equal portions of about 4 ounces each. If you have salmon steaks, you have a bit more work to do. But it's not hard. So let's do it.
First, cut the salmon in half, using the bone as your guide and staying as close to it as possible. Then, with a sharp knife, slide the blade between the skin and flesh, angling the knife upward to carefully remove the skin.
Repeat for the other side, removing the bone completely. Check will for any remaining bones.
After removing the skin and bones, roll the salmon into a roulade. It will roll more easily starting from one side, usually with the thicker part of the fillet on the inside and the thinner part on the outside.
Use cooking string to tie the salmon to help it hold its shape during cooking and for a neat presentation. (If you're using fillets, you can skip this step.)
Use a slotted spoon to remove the aromatics from the stock leaving just a clean and clear stock.
Add the coconut milk to the stock, along with a small amount of curry paste. You can use either green or red curry paste, though I prefer red with salmon. Start with a little, then taste and adjust to your desired level of heat.
Lightly coat the salmon fillets or steaks with sesame seed oil, then put on a broiler pan covered in foil and broil, until just opaque. DO NOT OVERCOOK the salmon as it will continue to cook in the broth.
To Finish: Place your noodle of choice on the bottom of a bowl, top with the fresh spinach and salmon (this is with the fillet) and ladle the sauce over. Serve with additional lime wedges, basil, and jalapeno pepper slices, if desired.
FAQ's
Soba noodles were traditionally made with 100% buckwheat flour, which is gluten-free. However, many modern varieties now include wheat flour to improve their firmness and shape. While soba noodles remain low on the glycemic index, those with celiac disease or gluten sensitivities should carefully check the ingredients list to ensure they are gluten-free.
You can, however, farm-raised salmon tends to be softer in texture than line-caught so I recommend line-caught salmon. I like Coho and Chinook (King) salmon for this recipe.
Yes, you can use either low-fat or full-fat coconut milk in this coconut salmon soup. Full-fat coconut milk offers a richer, creamier texture, while low-fat has fewer calories but a lighter mouthfeel. Both work well, so it depends on your preference.
Wine Recommendation:
For Salmon Coconut Curry Soup with Noodles and Spinach, a wine that balances the rich, creamy coconut milk and the spicy curry is ideal. Here are a couple of excellent pairing options:
- Riesling: A dry or off-dry Riesling is perfect because its acidity cuts through the richness of the coconut milk, while its subtle sweetness complements the curry’s spice.
- Sauvignon Blanc: The bright acidity and citrusy notes of Sauvignon Blanc can enhance the fresh spinach and lighten the creamy broth, creating a refreshing contrast.
Both wines have enough acidity to balance the rich soup and enough fruit to complement the spiciness.
More Fun with Salmon?
Easy Salmon Coconut Soup with Noodles and Spinach
Equipment
Ingredients
- 4 cups low-sodium or homemade chicken broth
- 2 cups water
- 1 stalk lemongrass outer layer removed, thinly sliced or smashed
- 3 scallions cut into 2-inch pieces
- 1 1-inch piece fresh ginger root, thinly sliced
- 1 jalapeno pepper thinly sliced
- 4 slices fresh lime or 2 Keiffer lime leaves
- 1 can light coconut milk or full-fat
- 1 teaspoon red or green curry paste such as Thai Kitchen or to taste
- 2 cups fresh spinach tough stems removed
- 5 basil leaves torn
- 4 ounces soba noodles, or other noodle of choice cooked according to package directions
- 2 3 to 4 ounce salmon fillets, all bones removed*
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Combine the chicken broth, water, lemongrass, scallion, ginger root and jalapeno pepper in a medium saucepan. Bring to a simmer, simmer; covered, for 30 minutes. Shut off the heat and let sit for 10 minutes. Remove the aromatics with a slotted spoon. Add the coconut milk and curry paste (red if you want red curry, green if you want green curry); stir until the curry paste is dissolved. Taste, add more if you want it hotter, but LindySez, watch out, it’ll sneak up on you.
- Meanwhile, heat the broiler to high. Rub the salmon with the sesame oil and place under the broiler. Cook, without turning, about 3 – 5 minutes, you want the center to be slightly underdone as it will continue to cook when the broth is pour-over.
- In a large deep bowl, divide the soba noodles. Top with the spinach and salmon (remove the skin.) Ladle the soup over and serve with basil (preferably Thai basil) and lime wedges.
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