Quick Thai tomato soup with roasted salmon is a filling bowl with incredible flavor that still fits into a weeknight. Sweet roasted tomatoes, creamy broth, and tender salmon come together in a way that feels complete and comforting. It’s the kind of soup that satisfies like a full meal, not just a starter.
Why you’ll love this recipe
- rich, layered flavor
- filling but not heavy
- quick oven-and-stovetop method
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
More ideas: Air Fryer Halloumi Sticks
Quick Air Fryer Spring Rolls
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 soften and begin to collapse.
- 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.
Variations
Add rice noodles to make it even more filling.
Stir in baby spinach at the end for extra greens.
Use grilled salmon for a slightly smoky flavor.
FAQ
Can I use leftover cooked salmon?
Yes, add it at the very end just to warm through so it doesn’t dry out.
Is this soup very spicy?
It has gentle heat from the curry paste, but you can reduce the amount for a milder version.
Can I freeze this soup?
It can be frozen, but the texture of the salmon may change slightly after thawing.
Storage Tips
Store in the refrigerator for up to 3 days in an airtight container. Reheat gently over low heat to keep the salmon tender and prevent the coconut milk from separating.
I like making this when I want a soup that actually feels like dinner, not just something light on the side.
Related recipes: Quick Air Fryer Arancini Balls
Crispy Air Fryer Mozzarella Bites
Leave a Reply