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Brazilian Salmon & Coconut Soup

What's the big idea?

When I first found this recipe I thought it must be an Asian soup, looking at some of the ingredients. But no, it turns out it's Brazilian, as many of the same flavours and ingredients are just as popular (and readily available) in Brazil as they are in the Far East. It's tasty, it's healthy, and my kids love it too!

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Shopping List

Here's the list of what you need:

  • 2-3 tablespoons olive oil
  • 2 salmon fillets (about 8oz each)
  • 1 small onion, thinly sliced
  • 1 red pepper, seeded and chopped
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • 2 medium tomatoes, finely chopped
  • 2 tablespoons lime juice
  • ½ teaspoon chilli powder
  • 1 x 400g tin coconut milk
  • Approx 250ml vegetable stock
  • 2-3 tablespoons chopped fresh coriander (cilantro)
  • 1-2 tablespoons fresh basil, chopped

What To Do

  • Add 1-2 tablespoons of olive oil to a large saucepan and heat
  • Add the salmon fillets and sear for 1 minute on each side
  • Remove from the pan. Carefully remove the skin and discard it. Season the fish well with salt and pepper. Set aside
  • Add the remaining olive oil to the pan. Add the onion and red pepper and fry for 4-5 minutes
  • Add the garlic and cook for a further minute
  • Add the tomatoes and cook for a further 5 minutes
  • Add the chilli powder, coconut milk, lime juice, salmon fillets and stock
  • Bring to the boil, reduce the heat and simmer, covered, for 10 minutes
  • Stir well, breaking the salmon apart with the spoon as you do so - it should flake easily
  • Stir in the coriander and basil and serve

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