Nager dans les eaux sucrées – Soupe de noix de coco au curry, saumon, spaghetti squash et shitakee


The great thing about this soup is that you don’t need to eat anything else, the salmon and the vegetables are a meal in itself, besides, you will feel satisfied and will feel just happy and content. Coconut is not something I use a lot but I love it! I remember the first time I tasted coconut, I was 6 years old, on a beach in Italy with my grandma, and this guy was walking up and down the beach with his bucket full of freshly cut coconut quarters and yelling “cocooooo!” “cocooooooo!” “noce di cocooooooo!”. Since then, I have always loved the flavor and texture of coconut, besides it’s an ingredient that makes you travel across oceans and take you to the magic and exotic world of the Islands. I used light coconut milk, so it has fewer calories than regular milk, it’s not quite as flavorful either but I like to consume less calories for dinner.

Ingredients for 2

  • 1/2 lb fresh sockeye salmon, cube
  • 8 shrimps
  • 1/2 spaghetti squash (cooked)
  • 6 whole shitakee mushrooms
  • 1/4 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tsp ginger, grated
  • 1/3 tsp green curry powder or paste
  • 1/2 can light coconut milk
  • 2 cups broth
  • 1 tsp fish sauce
  • 1 tbs soy sauce
  • 1 tbs coconut oil


In a pot, heat up coconut oil, add onion, ginger and garlic, stir well. Add curry powder and stir again, add coconut juice, broth, bring the liquid to a boil, then add mushrooms, basil, spaghetti squash previously cooked, soy sauce and fish sauce. Let cook at slow heat for about 2 minutes. Add salmon and let cook until the salmon is cooked, or about 5 minutes.