Coconut Miso Curry with Salmon, Samphire and Shiitake

Saffron
Coconut Miso Curry soup with salmon

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2 servings as main

A simple weeknight dinner, on the table within 30 minutes, and packed full of flavour. To be honest, we were a bit confused by the flavours and couldn’t quite place the cuisine. The miso and salmon had a Japanese touch, the coconut milk, kaffir lime leaves, ginger, and lemongrass brought in Thai influences, the basil felt a bit Italian, and the samphire (zeekraal in Dutch) added a French twist. But despite its lack of a clear origin, this Coconut Miso Curry with Salmon, Samphire and Shiitake was incredibly tasty!

The beauty of this dish lies in its balance of rich, savoury, and fresh flavours. The creamy coconut miso broth is deeply umami, with a hint of citrusy brightness from the lime leaves and lemongrass. Shiitake mushrooms add a lovely earthiness, while the samphire brings a subtle briny bite that pairs beautifully with the tender poached salmon. I especially love cooking salmon this way—gently simmered in the broth, keeping it perfectly soft and flaky.

Coconut Miso Curry soup with salmon

Why You’ll Love This Recipe

✔️ Quick & effortless – A flavour-packed meal in just 30 minutes.
✔️ Perfectly poached salmon – Stays tender and juicy in the fragrant coconut miso broth.
✔️ A fusion of flavours – A unique blend of Japanese, Thai, and European influences.
✔️ Light yet satisfying – Creamy, umami-rich, and full of nutrients.
✔️ Easily adaptable – Swap salmon for prawns, tofu, or chicken, or adjust the spice level to taste.

Serve this Coconut Miso Curry with Salmon, Samphire and Shiitake over steamed rice or with a side of crusty bread to soak up every last drop of the delicious broth. However you enjoy it, one thing’s for sure—it’s a dish you’ll want to make again!

Recipe from @nytcooking , I added the lime leaves and lemongrass.

Looking for a more classic miso soup? Then maybe this Miso Glazed Salmon with Miso Soba Noodle Soup is what you’re looking for

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Coconut Miso Curry with Salmon, Samphire and Shiitake

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 2 servings as main

Ingredients

  • 2 tbsp vegetable oil, divided
  • 1 onion, thinly sliced
  • 2-3 Garlic cloves, grated
  • 3-4 cm fresh ginger, grated
  • 2 tbsp white miso paste
  • 1 tbsp Thai curry paste, red or green
  • 2 Salmon filets, skin removed, cut into big chunks
  • 1 vegetable stock cube
  • 400 ml coconut cream, 1 can
  • 3 lime leaves, left whole, optional
  • 1 lemon grass stalk, left whole, crushed, optional
  • 1-2 tbsp lime juice, to taste
  • 1-2 tsp fish sauce, to taste
  • 1 tsp brown or palm sugar, more to taste
  • 300 g spinach, kale works too
  • 150 g samphire
  • 150 g shiitake mushrooms, sliced into 1 cm strips

To serve

  • steamed white rice
  • koriander, roughly chopped

Instructions

  • 1)

    Heat 1 tbsp of oil in a large heavy based pan over medium heat. Once hot, add the onions and sauté for 3 minutes until translucent and fragrant. Turn the heat down to medium-low, then add ginger and garlic. Cook for 1 minute.

  • 2)

    Add miso paste and Thai curry paste, stir and cook for 2 minutes until bubbling. Add a splash of water if it’s too dry.

  • 3)

    Pour in the coconut milk, a can of water and the stock cube. Stir until well combined. Season with 1 tsp of fish sauce, 1 tsp of sugar and (if using) drop in the lemon grass stalk and the lime leaves. Let the liquid come to a light simmer.

  • 4)

    In the meantime you can prep the vegetables. In a large frying pad add a drop of oil, once hot add the mushrooms. Sauté for ± 5 minutes to slightly brown and caramelise. For the last minuted add the samphire and quickly stir fry. Take the pan from the heat and set aside.

  • 5)

    Now back to the curry. Lay the salmon pieces on top of  the curry and place a lid on then. Turn the heat down to s low simmer and let it cook for 5 minutes, until the salmon is cooked through and opaque.

  • 6)

    Turn off the heat and remove the lemon grass and lime leaves. Stir in the spinach and a squeeze of lime juice. Let the heat slightly wilt the greens for about 2 minutes. Taste and season with more lime juice, sugar and / or fish sauce.

  • 7)

    Ladle the curry into deep bowls top off with the mushrooms and samphire. Serve with some koriander and steamed white rice.

Saffron

Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.

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