Coconut soup with salmon and kale

Coconut soup with salmon and kale

INGREDIENTS
For the soup
  • 4 cups water
  • 2 Tbsp lemongrass*
  • 1 bunch cilantro, leaves cut off from stems
  • 2 tsp chili garlic paste
  • 2 Tbsp minced ginger
  • Zest of 1 small lime
  • 2 cups sliced mushrooms
  • 1 can coconut milk
  • 1 Tbsp fish sauce
  • ½ tsp garlic powder
For serving:
  •  Sautéed Kale
  • 4-6servings Salmon lime slices, from zested lime above)
  • Chopped cilantro leaves
DIRECTIONS
  1. In a large soup pot, mix the water, lemongrass, cilantro stems (not the leaves!), chili garlic paste, ginger, and lime zest. Bring the mixture to a simmer over medium-high heat, cover the pot, and simmer on low for about 20 minutes.
  2. Combine the mushrooms, coconut milk, fish sauce, garlic powder  in a large measuring cup. Set aside while the pot is simmering.
  3. Sautée Kale in a large skillet.
  4. After 20 minutes is up, strain the broth and throw out the lemongrass/stems mixture.
  5. Pour the broth back into the pot, and add the coconut milk mixture to the broth. Give it a stir and cook on medium-low for about 5 minutes, until the mushrooms are soft.
  6.  Preheat the oven to broil and heat a cast iron skillet with 1 Tbsp oil. Once the pan is hot, add the salmon filets, and cook for 2-3 minutes (3 if you have a larger piece). Transfer to the oven and cook for an additional 4 minutes, until cooked through.
  7. Ladle the soup into bowls, then add in a scoop of the Asian Sautéed Kale, and top with a salmon filet! Feel free to add in some leftover Oven Roasted Cauliflower Rice, if you have it on hand!

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