Keto Salmon Curry Soup
A delightful and aromatic soup combining salmon and rich coconut milk, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil For cooking
- 450 g salmon (without skin, cut into cubes) Fresh salmon enhance flavor
- 76 g onion (chopped) Adds sweetness to the soup
- 1 teaspoon ginger (grated) Provides warmth and spice
- 2 cloves garlic (minced) Flavor enhancer
- 200 ml full-fat coconut milk For creaminess
- 1 tablespoon curry spice blend For flavor depth
- 1 teaspoon paprika For color and flavor
- 1 teaspoon turmeric For health benefits and color
- 400 ml vegetable broth For soup base
Optional Garnishes
- fresh cilantro For garnish
- chili flakes For those who enjoy heat
- chopped spring onion For garnish
Instructions
Cooking
- Heat 2 tablespoons of coconut oil in a pan and add the salmon cubes. Sear the salmon for about a minute on each side until cooked but still pink in the center.
- Once cooked, remove the salmon from the pan and set it aside.
- In the remaining oil, sauté the chopped onions until they turn golden brown.
- Add the minced garlic, ginger, and spice blend, letting the aroma fill your kitchen. Then, pour in the coconut milk and vegetable broth.
- Allow the mixture to simmer for about 2 minutes before adding the salmon back into the pan. Stir gently to combine.
Notes
Best served hot, garnished with fresh cilantro, spring onions, and chili flakes. Pairs well with low-carb bread or salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat gently to avoid overcooking the salmon.
Per serving: 5g net carbs, 25g protein, 33g fat, 415 calories. Calculated from the ingredient list.