Sunday Night Soup

When the temperature dips thirty degrees I start thinking about soup. One of my favorite dishes is Seafood Curry at Disney’s Animal Kingdom restaurant Yak & Yeti. I thought I’d try a soup version using Salmon and ingredients I had on hand so I didn’t have to run to the store. This soup is so versatile. You can use any vegetables and protein you have on hand. You can also control the heat with the red curry paste. Since I have a seven year old I only used 1 Tablespoon. She loved the soup and the black rice.

Salmon Curry Soup


1 onion chopped

3 ribs celery chopped or sliced

2 carrots chopped or sliced

4 cloves garlic minced

3 bell peppers sliced (I used red, green, & yellow)

1 Tablespoon olive oil

2 cans full fat coconut milk

32oz chicken stock or stock of your choice

1 Tablespoon red curry paste ( increase after you taste it if you want more heat)

5 teaspoons green curry paste

1 teaspoon ginger (fresh or powered)

1 teaspoon salt

1 teaspoon pepper

28oz can crushed tomatoes

3 handfuls fresh spinach

1 lime for juicing and zesting

3lbs salmon or fish of your choice skin removed and cut into large chunks

Served with Two Brooks Farm Black Sable Rice – I followed the directions on the package.


•Sauté onions, celery, carrots, peppers, and garlic in olive oil.

•Add coconut milk and stock.

•Add the red and green curry paste.

•Next add ginger,salt, & pepper.

•Add 28oz can crushed tomatoes.

•Simmer 15 minutes.

•Add salmon and simmer 5 minutes.

•Lastly add fresh spinach and juice.

Serve with black sable rice and garnish with lime zest and lime juice. Cilantro is a great garnish too! I also served with crusty bread and ghee. This is the recipe for the bread.




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