Coconut Soup with Salmon and Rice
Soups • Pan-Asian
Description
A favorite category of transformative dishes for our editorial team. This recipe was created spontaneously by a chef and mentor from the Culinary School, Sarah Johnson, to feed the editorial staff after a shoot. As a result, everyone liked it so much that it made its way into our culinary content, and we hope it finds a place in your recipe collection as well. There are many possible transformations here: salmon can be replaced with cod or even chicken, which also pairs well with coconut. Instead of champignon mushrooms, you can use oyster mushrooms, shiitake, or any other Asian mushrooms in the pot. However, we recommend keeping the rice in the recipe—it gives the soup a distinct Asian touch and balances the flavors of the diverse ingredients.
Ingredients
- Smoked haddock fillet 15 oz
- Chicken Broth 1½ l
- Parboiled and wild rice blend 5 oz
- Champignons 10 oz
- Garlic 4 cloves
- Carrot 2 pieces
- Celery stalk 2 pieces
- Sweet Potato 15 oz
- Onion 1 head
- Coconut Milk 15 fl oz
- Romaine lettuce 10 oz
- Butter to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Dice the celery, carrot, onion, and sweet potato.
Step 2
Cut the mushrooms into quarters. Chop the romaine lettuce into squares.
Step 3
Cut the salmon fillet into cubes measuring 3–4 cm on each side.
Step 4
Heat the butter in a saucepan and sauté the onion until it becomes soft. Then add the minced garlic and cook for 1 minute.
Step 5
Place the rice in a pot, pour in the broth, and cook over medium heat.
Step 6
After 10 minutes, add the sweet potato and carrot. After another 5 minutes, add the celery.
Step 7
When the rice is almost ready, add the mushrooms and romaine lettuce.
Step 8
After 2–3 minutes, add coconut milk and salmon.
Step 9
Taste the soup and season with salt and pepper to your liking.
Step 10
Serve hot.
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