If you want a soup that actually feels like dinner, this Thai tomato soup with salmon is one of those recipes that delivers. It’s creamy from coconut milk, slightly tangy from tomatoes, and has just enough spice to keep it interesting — without being overpowering.
The roasted tomatoes make a bigger difference than it seems — they bring out a deeper sweetness and help balance the curry paste. And adding the salmon at the end keeps it soft and tender instead of overcooked.
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
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Ingredients
Ingredient Notes & Substitutions
- No fresh tomatoes → use canned whole tomatoes, drained slightly
- No fish sauce → soy sauce with a squeeze of lime
- No red curry paste → a mix of chili paste and a pinch of cumin
- Prefer milder flavor → reduce curry paste slightly
Instructions
- Preheat the oven to 200°C (400°F).
- Place the salmon fillets and halved tomatoes on a baking tray, drizzle with olive oil, and season lightly with salt and pepper.
- Roast for 12–15 minutes, until the salmon flakes easily and the tomatoes look soft and slightly caramelized at the edges.
- While they roast, heat a pot over medium heat and sauté the sliced onion for 4–5 minutes until translucent.
- Tip: Let the onion soften slowly — it builds the base flavor of the soup.
- Add garlic, grated ginger, and red curry paste, stirring for about 30 seconds until fragrant.
- Transfer the roasted tomatoes (with their juices) into the pot.
- Pour in the broth and bring to a gentle simmer.
- Stir in coconut milk, fish sauce, and brown sugar, letting the soup simmer for 5–7 minutes until slightly thickened and aromatic.
- Taste and adjust with lime juice or extra fish sauce if needed for balance.
- Tip: The soup should taste slightly tangy and savory, not overly sweet.
- Break the roasted salmon into large chunks and add them to the soup just before serving.
- Ladle into bowls and finish with fresh cilantro on top.
Easy ways to adjust it
If you want to make it more filling, adding a handful of rice noodles works really well — they soak up the broth and turn it into more of a full meal. A bit of fresh spinach at the end is also a nice way to add something green without changing the flavor too much.
You can also use leftover cooked salmon — just add it at the very end so it warms through gently and stays tender.
This soup has a mild heat from the curry paste, but it’s easy to adjust. If you prefer it softer, just use a little less. If you like more kick, a pinch of chili flakes or extra curry paste does the job.
It keeps well in the fridge for a couple of days — just reheat it slowly so the coconut milk stays smooth and the salmon doesn’t dry out.
I usually make this when I want something warm and satisfying that still feels a bit different from the usual — it’s simple, but the flavor makes it feel like more than just another quick dinner.
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