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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

Arrange 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.


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


In 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.


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


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


Add 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 / BauerSyndication.com.au

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