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red curry soup with poached salmon // brooklyn supper
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Red Curry Soup with Poached Salmon
A nourishing red curry soup with winter greens and delicate poached salmon.
Makes: 4 servings
Author: Brooklyn Supper
Ingredients
  • 2 tablespoons coconut oil or a neutral oil like safflower
  • 4 cloves garlic, smashed, peeled, and minced
  • 2 small shallots, minced
  • 2- inch segment of ginger, peeled and minced
  • sea salt
  • 3 tablespoons prepared red curry paste
  • 1 small bok choy chopped
  • 2 cups chopped greens such a kale or collards with any tough stems removed
  • 1 16.9 oz bottle of ZICO Natural 100% Coconut Water
  • 3 cups chicken or vegetable stock
  • 1 stalk lemongrass
  • 1 pound salmon fillet, pin bones and skin removed, cut into 1-inch thick strips, s
  • cooked rice noodles for serving
  • 1 red chili, sliced paper thin
  • 1 green onion, sliced
  • 2 tablespoons minced cilantro
  • lime wedges
Instructions

  1. Set a medium-sized pot or Dutch oven over medium heat. Add the oil, followed by the garlic, shallot, and ginger. Sprinkle with sea salt. Cook, stirring often, 3 minutes. Add curry paste and cook 3 minutes more. Toss in bok choy, sauté 1 minute. Pour in coconut water and broth, and add lemongrass. Bring soup to a boil then turn heat down to a gentle simmer. Cook 15 - 20 minutes. Taste, and add sea salt as needed.

  2. Stir greens into soup. Sprinkle salmon with a pinch of sea salt; gently place strips of salmon into the top of the soup, cover, and cook 4 - 7 minutes or until salmon has just cooked through. (It should be very moist and tender.)
  3. Ladle broth and greens into bowls over rice noodles and top with salmon. Garnish with sliced chili, green onion, cilantro, and a wedge of lime. Serve immediately.