Coconut Curry Soup with Roasted Salmon

Oh the weather outside is frightful (OK, not so much in California), and the chill in the air (mainly because we don’t have the best insulation in California houses) means it’s time to cook warm soups to help warm the body.  When cooking for two, soup is an effective way to make lunches for the week.  A pot of soup equals 6-7 meals, all that’s needed is really good Tupperware to make sure it doesn’t spill while commuting.

Another reason to love soup is it’s incredible capacity to use up leftover or past their prime vegetables.  Soups are endlessly adaptable given what’s in the fridge or taste preferences.  The soups I make are quick, between 20 and 40 minutes to prepare.  This soup is Thai inspired.  It looks like a sunset with its  pinkish-orange color from the mix of coconut milk and chicken broth.  Instead of adding in the salmon to cook in the soup (a possible variation), I roasted the salmon separate in order for the soup base to maintain its unique Thai curry-coconut flavor.  This method allows the soup and the salmon to remain two distinct but complementing flavors.

Here are the ingredients:
1 tablespoon extra virgin olive oil
2 small onions, diced
2 celery ribs, diced
1 poblano pepper, diced
3 garlic cloves, minced or pressed
3 tablespoons Thai red curry paste, such as Thai Kitchen
1 14-ounce box low-sodium chicken broth
1 13 or 14-ounce can low-fat coconut milk
3 small potatoes, peeled, and diced
1 pound fresh salmon sprinkled with salt pepper, and 1 teaspoon olive oil
fresh lime wedges and chopped fresh parsley (not pictured)
In addition to the parsley I forgot to photograph 3 small peeled and diced potatoes.
First saute the aromatics (onions, poblano pepper, celery, and garlic) in 1 tablespoon of olive oil.
Instead of a classic Latin sofrito where I’d usually add tomato paste or sauce, I used Thai Red Chili Paste, a fun ingredient to have on hand for easy Thai flavor without the fuss of finding and figuring out ways to use items I’m not familiar with.
Then add the liquids, chicken broth and coconut milk.  The color of the soup will look like a sunset, pinkish-orange.
Also add the diced potatoes.  Bring the soup up to a boil, then lower the heat to allow the soup to simmer for 20 minutes or so, enough time to roast up some fresh salmon.
Whenever I’m cooking for two, I prefer to use the toaster oven for small baking needs since it’s a manageable size and doesn’t need more than a minute or two to preheat.  I lined a mini baking sheet with tin foil for very easy clean up, and sprinkled salt, pepper, and a little olive oil on top of the fish.  Salmon’s a fish with more oil than others, so it doesn’t need a lot.  Bake at 350 degrees for 15-18 minutes, until the edges are crisp and the fish is flaky and pink.  Don’t you love those close up sizzling bubbles?
To serve, ladle the soup into bowls, top with chunks of roasted salmon and chopped fresh parsley.  Squeeze half of a lime on top of each bowl for added flavor.  Add a bowl of fresh salad and you’ve got yourself one tasty soup and salad combo.
Buen Provecho!
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