Bombay Salmon Masala Soup

By The Weekly  

May 22, 2018

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Packed with protein from the salmon and a good dose of antioxidants from the spices, this soup fills you up and is a fantastic option for a standalone weight-loss meal.


4 corn cobs

50 g butter

1 leek, washed, sliced

3 cm ginger, peeled, finely grated

1 L fish stock

2 cups water

400 ml can coconut milk

2 x 150 g packets hot smoked salmon, flaked

200 g green beans, halved

2 tbsps lime juice, plus extra halves to serve

Prawn crackers, to serve

Spicy Coconut Paste

1½ cups shredded coconut

1 cup water

1 tbsp ground coriander

3 cloves garlic, peeled

2 tsps ground turmeric

1 fresh long red chilli, finely chopped, plus extra sliced to serve

1 tsp ground cumin

1 tsp brown mustard seeds


1Arrange corn cobs on a sheet of paper towel in a microwave oven. Microwave on HIGH (100 per cent) power for 5 mins. Set aside for 2 minutes. Remove husks and silks. Using a large knife, remove kernels. Set aside.

2Meanwhile to make spicy coconut paste; in a small food processor, pulse all ingredients until a paste forms.

3In a large saucepan, melt butter on high. Saute coconut paste, leek, and ginger for 4 to 5 mins until fragrant. Add stock, water and and corn kernels. Bring to boil.

4Reduce heat to medium. Simmer, covered, for 20 mins.

5Using a hand held stick blender, process soup until smooth. Stir in coconut milk and bring to boil. Season.

6Add salmon and green beans to soup. Simmer for 2 to 3 mins. Stir in lime juice. Serve soup with prawn crackers, extra chilli and lime wedges.

TIP: You can use any firm flesh fish of choice or prawns.

Recipe & Photo: Woman's Day /