Smart Coconut Salmon Soup
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Smart Coconut Salmon Soup

Smart Coconut Salmon Soup

with Sweet Potatoes

This combo of salmon and sweet potatoes tossed in a creamy coconut broth will warm you right up! Curry paste and a kick from chili peppers adds layers of flavour to this light supper.

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

Quick Prep
Carb Smart
Optional Spice
Calorie Smart

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 Salmon)

165 mL

Coconut Milk

½ cup

Red Curry Base

170 g


1 unit

Chili Pepper

170 g

Sweet Potato

226 g

Shanghai Bok Choy

Not included in your delivery

1 tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories550 kcal
Fat31 g
Saturated Fat17 g
Carbohydrate37 g
Sugar13 g
Dietary Fiber7 g
Protein32 g
Cholesterol55 mg
Sodium1370 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! Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut sweet potato into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Cook veggies

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then carrots and sweet potatoes. Cook, stirring occasionally, until veggies soften slightly, 5-7 min.

Start soup

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

Poach salmon

Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. Add salmon to soup. Cover and poach, flipping halfway through, until veggies are tender and salmon is cooked through, 5-7 min.** (TIP: If desired, carefully transfer salmon to a plate, skin-side up. Remove skin with a fork, then discard.)

Finish soup

Add bok choy to soup. Cover and cook until bok choy wilts, 1-2 min.

Finish and serve

Divide coconut salmon soup between bowls. Sprinkle any remaining chilis over top, if desired.

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