I wish I could develop a taste for fish. It looks so beautiful on the plate, it's simple and elegant and it's so good for you. I keep trying, but I've come to the conclusion that fish just isn't for me. My husband, on the other hand, loves fish and I often feel guilty about not cooking it more often. When I saw this recipe for a coconut milk soup that included salmon, I thought I would be a sport and make it for him as a special treat. 
The yield is two to three servings, which seemed perfect. He had it for lunch the first day and then I added some freshly cooked rice to it the next evening for a light supper. I ate lentil soup, so we were both happy. When it says the prep time is 10 minutes, it really is. I had a piece of fish with the skin on, so I sliced it off and chopped the fish into chunks, but you could leave the fillet whole, and lie it on top of some rice in the bottom of the bowl and then ladle the soup around it, if you like. It all goes into one pot and cooks quickly, so you can have a meal on the table in 30 minutes. I didn't have a chilies, so I used some piment d'esplette (red chili pepper powder) that my daughter gave me for Christmas, and that gave it a bit of a punch. I also used baby bok choy rather than kale.
My only complaint about this recipe was that the coconut milk separated, which doesn't affect the taste, but isn't so pretty. I'm not sure if I let it boil a bit too long before turning it down, or if it was that I used light coconut milk rather than full fat. I think next time I will add the coconut closer to the end of the cooking to prevent that from happening.
This slightly adapted recipe is from Healthy Green Kitchen via Kitchn Apartment Therapy.

Prep time: 10 minutes  

Total time: 30 minutes  

Yield: Makes 2-3 servings

Coconut Milk Soup with Salmon and Kale


  • 4 cups homemade chicken or vegetable stock
  • 1 1/2 cups coconut milk
  • 1 wild salmon fillet
  • 1 cup chopped kale, tough stems removed or bok choy
  • 1 cup cubed winter squash
  • 3 hot chile peppers, minced
  • About 1/2 cup finely chopped cilantro, reserving a few leaves for garnish, if you like
  • 2 tablespoons Thai fish sauce
  • 2 teaspoons brown sugar, coconut sugar or palm sugar
  • Splash freshly squeezed lime juice
Cooking directions
  1. Place all ingredients except for the lime juice in a medium pot. Bring to a boil, then reduce heat to a simmer and cook until the fish is cooked through and the pumpkin or squash is tender, about 15 minutes or 20 minutes.
  2. Ladle the soup into bowls and squeeze the lime juice over the top before serving.
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