Spice-up your night with this savory soup recipe!
Whether you’re trying to kick a cold, beat a runny nose, or simply want something rich, flavorful, and full of health benefits, you’ll love our Green Curry with Poached Salmon Soup! This traditional Thai soup is filled to the brim with essential vitamins and minerals your body needs to keep it’s immune system strong and healthy.
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1 Tbsp Olive oil
2 Garlic cloves, minced
1 inch Fresh Ginger, peeled and minced
1 Bunch Green onion, minced
1 1/2 Tbsp Green curry paste
1/2 Bok choy, chopped
1 Cup Kale, chopped
1 1/2 Cups Vegetable stock, (may contain traces of gluten)
1/2 lemongrass stalk
1/2 Pound Skinless Salmon Fillet, deboned and cut into 1-inch strips
2 portions Zucchini Noodles
1/2 Red chili, thinly sliced
1 Tbsp Cilantro, minced
1/2 Lime, cut into two wedges
Pinch Sea salt
Heat oil in a medium-sized pot over medium heat then add garlic, ginger, and green onions and cook for 3 minutes stirring often; season with sea salt.
Add curry paste and cook for an additional 4 minutes, in the last minute add bok choy and sauté.
Add greens to soup and lemongrass then pour in broth and bring the soup to a boil, then lower heat to a simmer for about 15-20 minutes, add salt to taste.
Then season the salmon with sea salt then gently place strips on top of the soup. Cover and let cook for 5-7 minutes or until salmon is cooked but moist and tender.
To serve, ladle soup with greens over zucchini noodles and top with poached salmon. Garnish dish with jalapeno slices, cilantro, and a lime wedge.
Did you know?
In Thai, the word “curry” is gaeng which means “any wet savory dish enriched and thickened with paste.” Much like most Southeastern Asian countries, there are many varieties of curries served in Thailand, though, the most popular are green, yellow, red, massaman, and panang. Each curry typically uses the same main ingredients, but the type of curry is determined by the chilies which add the color.
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