Thai Coconut Soup with Salmon and Kale

Are you ready to go on a gastronomic trip to Thailand? 😉

Coconut milk, cilantro, lemon grass: don’t they make you think of Amazing Asian countries like Malaysia, The Philippines, and Thailand?

Speaking of Thailand, we are going to prepare a dish today that embodies the flavors that are distinctly distinguished in Thai cuisine.

We are using lots of coconut milk and cilantro in this soup. Yes, we are making soup, but since we are adding fresh salmon and Kale, this is actually filling. This is also perfect if you’re in a Pescatarian diet.

Pescawhaaat? Pescatarian Diet is a diet that doesn’t involve meat, but fish is allowed. Hence, it is like a vegetarian diet that includes seafood. Many pescatarians also eat eggs and dairy.

Here is the recipe:


• 6 cups Chicken Broth
• 4 5oz salmon fillet
• 2 bunches kale
• 2 Tbsp organic lemongrass
• 1 bunch organic cilantro (with stems)
• 2 tsp chili garlic paste
• 2 tsp minced organic ginger
• Zest of 1 lime
• 2 cups sliced shiitake mushrooms
• 1 can full-fat coconut milk
• 1 can light coconut milk
• 3 Tbsp fish sauce
• 1 Tbsp organic coconut sugar
• ½ tsp garlic powder
• 2 tbsp coconut oil


1. First, in a pot, mix the broth, lemongrass, cilantro stems (not the leaves!), chili garlic paste, galangal or ginger, and lime zest. Bring the mixture to a simmer over medium-high heat, cover the pot, and simmer on low for about 20 minutes.

2. Combine the mushrooms, coconut milk, fish sauce, garlic powder and coconut sugar in a large cup. Set aside while the pot is simmering.

3. Meanwhile, sauté the kale in 2 tbsp of coconut oil. Once cooked, set aside until ready to serve.

4. After 20 minutes, strain the broth and remove the lemongrass and the stems.

5. Pour the broth back into the pot, and add the coconut milk mixture to the broth. Stir it occasionally, and cook on medium-low for about 5 minutes, until the mushrooms are soft.

6. Preheat the oven to broil and heat a cast iron skillet with 1 Tbsp oil. Once the pan is hot, add the salmon filets, skin-side down, and cook for 2-3 minutes (3 if you have a larger piece). Transfer to the oven and cook for an additional 4 minutes, until cooked through.

7. Ladle the soup into bowls, then add in a scoop of the sautéed kale, and top with a salmon filet.