Curry Coconut Salmon Soup
Salt and pepper to taste
4 tblsp olive or sesame oil
4 tblsp butter
1 (1-inch) piece fresh ginger root, thinly sliced
1 jalapeno chili pepper, thinly sliced
1 large onion, chopped
2 cloves garlic, chopped
1tsp. zest of Lime.
2 tblsp of either green or red Curry paste , Cummin. or Curry powder (or a combination)
1tsp. shredded Kafir lime leaves (optional, instead of Lime zest & juice)
1tsp. minced lemongrass (optional, instead of Lime zest & juice)
3 scallions, sliced (optional)
1 can (14 ounces) unsweetened Coconut milk
10 cups fish, or chicken stock
2 cups Creamy Butternut Squash Soup may be substituted for an equal amount of the fish or chicken stock.
1 lime, juiced
1 cup heavy cream, whipping cream, or buttermilk.
1 cup dry white wine (optional) may be substituted for 1 cup of the fish or chicken stock.
1 tbsp. fish sauce (optional)
Ingredients to add to soup stock:
Salt and pepper to taste
1 red bell pepper, sliced into 3-4 inch julienne
2 small Yams peeled and cut into 1/2-inch cubes
2 cups butternut squash, peeled and cut into 1/2-inch cubes (optional) in place of one the sweet potatoes.
1 cup fresh green beans, trimmed and cut into 3-4 inch pieces
1 cup bok choy - white parts slice 1/8", green leaves, coarsely chopped
2 Carrots, peeled and sliced into 3-4 inch long julienne
1 Tblsp. brown sugar or to taste (optional)
1 pound salmon fillet, skinned, boned, and cut into bite size pieces
Fresh chopped parsley, coriander, cilantro, or green onion for garnishing the top of soup.
Add all liquid ingredients except cream to a large soup pot. Adjust seasoning with salt, pepper, and sugar (if desired). Bring to a boil, then reduce heat to simmer.
Add butter and oil to a large frying pan and melt on medium heat. Fry all desired vegetables from the sauteed ingredients list. Season with salt and pepper and cook for 3-4 minutes or until onions are translucent.
Add Curry paste, Cumin, or Curry powder to the vegetables and fry for 1 minute more.
Add sauteed ingredients to the simmering soup stock.
Add fish sauce if desired.
Add green beans and simmer covered.
Add remaining vegetables to the stock (yams added last), and simmer until almost tender.
Add salmon and simmer 2-3 minutes until just cooked once the vegetables are near tender.
Add cream and make final adjustments to seasonings.
Add chosen garnish(s) to the top of soup.
Remove from heat and serve immediately.
Prawns, shrimp or crab may be used as a substitute or in addition to the Salmon. Cooked noodles may be added to the bowl before ladling in the soup.
This is a recipe I customized from many different recipes I found online. The measurements are approximate as I tend to cook a very large stock pot at one time for the family and guests. I cooked up a large pot this week with Salmon, Prawns and Halibut. Everyone raved it was the best soup they ever had. It is very different than the average soup, yet it has an exotic taste that most people really enjoy. Try it and let me know what you think.