Green Curry Soup with Poached Salmon

Spice-up your night with this savory curry soup recipe!

20 min. 2 serv.
37 ratings

If you’re looking for a comfy meal or you simply want something rich, flavorful, and full of health benefits, you’ll love our Green Curry with Poached Salmon Soup recipe!

This traditional Thai soup recipe is filled to the brim with essential vitamins and minerals your body needs to keep it’s immune system strong and healthy.

Let us know what you think in the comments and don’t forget to rate and share this recipe with your family and friends!



If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at
1 Tbsp Olive oil
2 Garlic cloves, minced
1 inch Fresh Ginger, peeled and minced
1 Bunch Green onion, minced
1 1/2 Tbsp Green curry paste
1/2 Bok choy, chopped
1 Cup Kale, chopped
1 1/2 Cups Vegetable stock, (may contain traces of gluten)
1/2 lemongrass stalk
1/2 Pound Skinless Salmon Fillet, deboned and cut into 1-inch strips
2 Zucchini Noodles
1/2 Red chili, thinly sliced
1 Tbsp Cilantro, minced
1/2 Lime, cut into two wedges
Pinch Sea salt


Did you know?

In Thai, the word “curry” is gaeng which means “any wet savory dish enriched and thickened with paste.” Much like most Southeastern Asian countries, there are many varieties of curries served in Thailand, though, the most popular are green, yellow, red, massaman, and panang. Each curry typically uses the same main ingredients, but the type of curry is determined by the chilies which add the color.

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