Thai Soup of Yellow Curry, Coconut Milk and Salmon 8.000
May 3, 2006

David Hagedorn created this soup by starting with store-bought products and boosting their flavor. He purchased roasted salmon fillet from the prepared foods counter of Whole Foods. Chicken, shrimp or crabmeat would do nicely in this soup as well.

Servings: 8
  • 1 quart Creamy butternut squash soup, such as Imagine or Organic
  • 2 cups fish stock, such as Kitchen Basics brand, or 2 cups clam juice
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 tablespoon Thai-style yellow curry paste
  • 1 tablespoon sugar
  • 1 bunch scallions, white and tender green parts, chopped
  • 1/2 bunch cilantro, stems and leaves, chopped
  • 8 ounces cooked salmon, pulled into bite-size pieces


In a large saucepan or stockpot over medium-high heat, combine the squash soup, fish stock or clam juice, coconut milk, curry paste and sugar, mixing well. Bring to a boil and remove from the heat. Add the scallions, cilantro and salmon, stirring just to combine. Serve immediately.

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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Jane Touzalin.

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