ASIAN****Red Curry Salmon Chowder

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12/09/14 - This was great for both - D even drained the bottom of his bowl. The recipe called for mushrooms, which I subbed with the peppers, but it could take both. We both remarked that it could handle more spicy heat.
05/11/14 - Update - I added two fresh Thai chilies which was better and I prepped the veggies and broth on the weekend.
17/01/17 - watch the heat of your chilies! This time, with 1 jalapeno and two small Thai, it was on the edge of too hot for Dan. For best results, just add the Thai chili to your bowl.
27/12/17 - UPDATE - I added the noodles and a teaspoon of Gochujang in addition to the Thai curry paste, which was very good. I didn't have any salmon so I used a small piece of Sea Bass from Tarini's which was okay but not the same as the (much cheaper) salmon

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  • 3

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small red onion (thinly sliced)
  • 1/2 cup (total) diced red, yellow or orange pepper
  • 1/2 tablespoon Thai red curry paste
  • 1/2 tablespoon fresh ginger (julienned)
  • 2 cloves garlic (minced)
  • 1 jalapeño, thinly sliced
  • 1 or 2 thai chilies, finely minced
  • 1 small can coconut milk (about 5-6 ounces)
  • 2 cups low-sodium chicken stock
  • 1 teaspoon fish sauce
  • 1 teaspoon palm sugar
  • 1 piece skinless salmon fillet, diced (about 6-7 ounces)
  • 1/2 cup baby bok choy (thinly sliced crosswise), if on hand - I diced the stems and Sauteed them with the onion
  • 2 tablespoons each basil, mint and/or cilantro leaves (for mine only)
  • 1 large lime, halved
  • OPTIONAL: 1 portion ramen noodles, cooked and drained

Preparation

Step 1

Heat oil in a medium-large saucepan; cook onion and pepper for 3–5 minutes, until softened. Stir ; cook for 1 minute, stirring constantly.

Empty coconut milk into a measuring cup and add enough stock to make 2 1/2 cups total. Add curry paste, ginger, garlic, jalapeño, fish sauce, and palm sugar into milk and broth and add to pot. Bring to a boil and simmer for a couple of minutes to blend flavours, then add cubed salmon.

Reduce heat to low and simmer, uncovered, for 3–4 minutes, until salmon is just cooked. Add cooked noodles (if using) and squeeze over half of the lime juice, taste and adjust seasoning if needed.

Mince cilantro and basil and put in bottom of my bowl. Divide soup between bowls and squeeze the remaining lime half over my serving.

3 Servings

Amount Per Serving (not including noodles)
Calories 303.7
Total Fat 22.1 g
Saturated Fat 10.6 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 26.7 mg
Sodium 823.6 mg
Potassium 391.7 mg
Total Carbohydrate 10.3 g
Dietary Fiber 1.7 g
Sugars 1.1 g
Protein 16.5 g

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