Smart Coconut Salmon Soup
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Smart Coconut Salmon Soup

Smart Coconut Salmon Soup

with Mushrooms and Squash

Hearty salmon and sweet squash in a creamy coconut broth will warm you right up, while a kick of chili and lime adds layers of flavour to this light supper.

Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.

Carb Smart
Optional Spice
Calorie Smart
Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

165 mL

Coconut Milk

1 tbsp

Thai Seasoning

(Contains Sesame)

113 g


1 unit


1 unit

Chili Pepper

170 g

Butternut Squash, cubes

113 g

Shanghai Bok Choy

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories480 kcal
Fat31 g
Saturated Fat18 g
Carbohydrate22 g
Sugar10 g
Dietary Fiber3 g
Protein31 g
Cholesterol55 mg
Sodium730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Paper Towel



Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Thinly slice mushrooms. Zest, then juice half the lime. Cut remaining lime into wedges. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chili!)

Cook veggies

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then mushrooms and squash. Cook, stirring occasionally, until softened slightly, 5-6 min.

Make broth

Reduce heat to medium, then add Thai Seasoning and 1/2 tsp chili to the pot with veggies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Add coconut milk, broth concentrate, 1 1/2 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high heat. Once boiling, reduce heat to medium.

Poach salmon

While broth comes to a boil, pat salmon dry with paper towels. Season with salt and pepper. Add salmon to broth. Cover and poach, flipping halfway through, until squash is tender and salmon is cooked through, 5-6 min.**

Finish soup

Add bok choy, lime zest and 1 tsp lime juice (dbl for 4 ppl) to the pot. Cover and cook until bok choy wilts, 1-2 min.

Finish and serve

Finish and serve Divide salmon, soup and veggies between bowls. Squeeze over a lime wedge, if desired.

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