Spicy Salmon Soup

Had a couple of poached Salmon fillet’s left over so made it into a spicy fish soup.


  • 2 small salmon fillet’s lightly poached (6 mins)
  • fish stock from poaching
  • vegetable stock (maggi granules or stock cube will do)
  • small red pepper (nearly our last homegrown pepper)
  • green chillies, I used 2 small fresh hot green chillies
  • approx 6 sliced mushrooms
  • 2 cloves of crushed garlic
  • square inch cube of fresh ginger, chopped finely
  • teaspoon hot chilli powder
  • light soy sauce (to season instead of salt)
  • large tomato
  • splash of Nam Pla Thai fish sauce
  • olive oil or rape seed oil


  • gently fry/saute the pepper, chilli, garlic, tomato and ginger until soft
  • add stock and other ingredients and simmer for 10 mins
  • flake poach salmon into pan simmer for a couple more minutes and serve

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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1 Response to Spicy Salmon Soup

  1. Katie says:

    Oooh nice… I have some salmon in the freezer, I might try this!


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