Packed with clear-your-sinuses heat, this comforting and spicy coconut soup will warm you up on cold nights. Inspired by the classic Thai soup tom kha gai, this version has pieces of salmon instead of chicken and uses easy-to-find ginger instead of traditional galangal root. (If you have access to galangal, though, by all means, use it!) Fresh lime juice adds a bright, tangy finish that balances out the richness of the coconut broth. Try serving it with vermicelli noodles for a heartier meal. —Diana Yen
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4–6 servings
1½
lb. skinless salmon fillet
2
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
8
oz. mixed mushrooms (such as shiitake, oyster, maitake, and/or nameko)
½
medium onion
3
garlic cloves
1
3″ piece ginger
1–3
red or green Thai chiles or serrano chiles
2
lemongrass stalks
1
Tbsp. virgin coconut oil
8
makrut (Thai) lime leaves or zest of 2 limes
2
13.5-oz. cans unsweetened coconut milk
2
Tbsp. fish sauce
1
tsp. sugar
2
limes, divided
Cilantro leaves with tender stems (for serving)
