Salmon Coconut Milk Soup
This soup is not just good for you, it is amazingly delicious and very easy: perfect for preparing in a jiffy whether you've got the energy to cook or not.
Servings: 2 -3 servings
Ingredients
- *4 cups homemade or store-bought chicken, turkey, fish or vegetable stock (you can use water if you have no stock, but the soup won't be the same)
- *1 1/2 cups organic whole coconut milk and cream I like Native Harvest because the cans are BPA-free
- *1 wild salmon fillet approximately 6-8 oz., or use free-range/organic chicken (you can cut the fish or chicken into cubes before cooking, or you can simmer the fish fillet or chicken breast whole, and then cut it into smaller pieces once it's cooked)
- *1 tightly packed cup of chopped kale, tough stems removed (or use any other chopped leafy green such as bok choy)
- *1 cup cubed winter squash or pumpkin peeled if not organic
- *3 hot chile peppers minced (I used Serrano peppers; jalapenos will also work)
- *About 1/2 cup finely chopped cilantro reserve a few leaves for garnish, if you like
- *2 tablespoons Thai fish sauce
- *2 teaspoons organic brown sugar coconut sugar, or palm sugar
- *Freshly squeezed lime juice for serving (I like to use ALOT)
Instructions
- 1. Place all ingredients except for the lime juice in a medium pot. Bring to a boil, then reduce heat to a simmer and cook until the fish (or chicken) is cooked through and the pumpkin or squash is tender (about 15 minutes).
- 2. Ladle the soup into bowls and squeeze the lime juice over the top before serving.