Sunday, January 1, 2012

Red Curry Salmon Chowder

I found this recipe in one of those freebie magazines that you get at the health food store. The name of the magazine is Delicious Living.  This soup certainly was delicious! This is one of the best recipes I have tried out in a while.

Red Curry Salmon Chowder

Serves 4 
Prep Time 20 minutes
Cook Time 10 minutes

1 TBSP coconut oil
1 small red onion, thinly sliced
2 cups sliced mushrooms
1 TBSP Thai red curry paste
1 TBSP grated fresh ginger
4 cloves garlic, minced
1 small red Fresno pepper, sliced
1 (14 ounce) can light coconut milk
1-2 cups low sodium vegetable or fish stock
2 tsp low-sodium fish sauce
2 tsp honey
1 pound skinless salmon fillet, cut into large chunks
2 small heads (1/2 pound each) bok choy, thinly sliced crosswise
1/2 cup basil leaves, thinly sliced crosswise
1/2 c. cilantro leaves and thin, tender stems
2 large limes, cut into wedges

Heat the coconut oil in a medium-large saucepan; cook onion and mushrooms for 3-5 minutes, until just softened.

Stir in curry paste, ginger, garlic and Fresno pepper; cook for 1 minute, stirring constantly. Stir in coconut milk, stock, fish sauce, and honey; bring to a boil and add salmon and bok choy. Reduce heat to low and simmer, covered, for 3-6 minutes (depending on salmon thickness), until bok choy is tender.

Divide  among four bowls, sprinkle with basil and cilantro, and serve with lime wedges on the side.

377 cal, 29g fat (6 sat), 5 gm protein, 23 gm carb, 4 gm fiber and 211 mg sodium

How it all went down:

The recipe called for a pound of skinless salmon fillet, but I couldn't find any wild salmon at the stores yesterday, and I went to FIVE stores (ugh) to find it. No basil in any of those same stores. So we didn't have that as a garnish for the soup. As far as the salmon was concerned, I purchased canned wild salmon, and it was a good substitution. My son suggested for the next time I make it, that I add more salmon! OK, yes, this is my son that has always eaten fish and has loved it since he was little. But, a little more salmon isn't a bad idea if you are using canned. I'd use two cans of salmon in the future.

I also couldn't find a Fresno pepper, which is hotter than a jalepeno. None of the stores had fresh jalepenos either. All bought out. It was New Year's Eve after all. I should have planned ahead.
So, instead, I just used the red bell pepper that was in my refrigerator. It made for a milder soup. Fortunately, I had everything else on hand. The key to preparing any recipe is that it is OK to make a substitution here and there! Regardless, we will definitely make this again.

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