Categories: Soups- Stews- Chowders- Chili

Ingredients

• 1 small or 1/2 medium red onion
• 5 oz. button mushrooms
• 4 cloves garlic
• 2 small bok choy
• 1 lb. skinless salmon filet, preferably center-cut (pin bones removed)
• 1 Tbsp. coconut oil
• 1 Tbsp. Thai red curry paste
• 1 Tbsp. ginger puree (paste)
• 1 (14 oz.) can low-fat coconut milk
• 1 1/2 cups no-salt-added vegetable broth OR fish stock
• 2 tsp. fish sauce, divided use
• 2 tsp. honey
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh cilantro leaves and tender stems
• 2 or 3 limes

Directions

1. Cut the red onion in half, then into very thin slices. Stem, then slice the mushrooms ( to make about 2 cups). Mince the garlic. Cut the bok choy crosswise into thin slices. Cut the salmon into bite-size chunks.
2. Melt the coconut oil in a large saucepan over medium heat. Add the onion and mushrooms; cook for about 5 minutes, stirring a few times, just until softened. Add the red curry paste, pureed ginger and garlic; cook for 1 minute, stirring constantly, then add the coconut milk, broth, 1 tsp. of the fish sauce and the 2 tsp. honey. Increase the heat to medium-high; bring just to a boil, stirring, then add the bok choy and salmon. Reduce the heat to low; cover and cook for about 5 minutes or until the bok choy is tender and the salmon is just opaque. Taste, and add some or all of the remaining fish sauce and/or more honey, as needed.
3. Stack the basil and cilantro then cut them into ribbons/thin slices. Cut the limes into wedges.

Email to a friend | Print this recipe | Back