A fast, calming soup for evenings when you want warmth without effort
Some days call for a pot of soup that settles things down. This one leans bright and gentle at the same time, with roasted salmon dropped into a softly spiced tomato broth.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
2–3
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Ingredients
Instructions
- Heat the oven to 200°C. Rub the salmon with a little oil and a pinch of salt. Roast until just cooked and flaky, then set aside.
- While the salmon cooks, warm the remaining oil in a pot. Add the onion and cook until soft and translucent.
- Stir in the garlic and ginger. Let them release their aroma without browning.
- Add the tomatoes and stock. Bring to a gentle simmer and let it bubble for a few minutes.
- Pour in the coconut milk, then add fish sauce, sugar, lime zest, and lime juice. Taste and adjust salt.
- Break the salmon into large pieces and slide them into the soup just before serving.
- Finish with chili if using and scatter over cilantro.
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Storage & next-day use
This soup keeps well in the fridge for up to two days. Store it without reheating the salmon; warm gently and add the fish at the last moment to keep it tender.
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