Salmon & Bok Choy Soup [USA]

This recipe is super versatile – feel free to substitute the bok choy with spinach or any other leafy green vegetable!

Salmon & Bok Choy Soup [USA]

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: American
Keyword: Bok Choy, Salmon, Salmon Bok Choy Soup, Soup
Servings: 4 servings


  • 2 tbsp canola oil
  • 1 medium red onion sliced
  • 2 tbsp fresh ginger julienned
  • 4 cloves garlic thinly sliced
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup soybean paste (Korean: doenjang)
  • 1 cup coconut milk unsweetened
  • 1 lb salmon fillet skinless, large dice
  • 3 heads baby bok choy leaves separated
  • 1 lime juiced


  • fresh basil leaves
  • fresh cilantro leaves
  • lime wedges


  • Sauté onion, ginger, and garlic. In a large pot over medium heat, sauté the onion, ginger, and garlic in oil until fragrant. Add in a generous pinch of salt and some freshly ground black pepper.
  • Caramelize soy bean paste. Add the soy bean paste and continue to sauté the mixture until the paste is medium brown.
  • Deglaze with coconut milk and water. Add the coconut milk and about 2 cups of water to the pot. Gently scrape any bits of caramelization off the bottom of the pot with a rubber spatual and bring the liquid to a boil over high heat.
  • Parcook the salmon. Lower the heat until the liquid is just simmering. Add in the salmon and allow to cook for 4 minutes.
  • Add the bok choy. Layer the bok choy over the salmon, submerging as many of the leaves as you can, and cover the pot with a lid. Allow to simmer for about 3 minutes with the lid on.
  • Finish the soup with lime juice. Add freshly squeezed lime juice and give the soup a gentle stir. Taste for seasoning.
  • Garnish. Serve the soup with the garnishes.

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