Salmon Curry Chowder

Nutrition Facts
Salmon Curry Chowder
Serving Size
 
6 g
Amount per Serving
Calories
454
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
16
g
100
%
Cholesterol
 
54
mg
18
%
Sodium
 
316
mg
14
%
Carbohydrates
 
38
g
13
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Yield: 6

Ingredients:

  • 1 pound fresh wild salmon (*vegetarian option - replace salmon with firm tofu)
  • 1 teaspoon Real Salt optional
  • 1/2 teaspoon pepper
  • 2 teaspoons refined coconut oil
  • 4 small sweet potatoes diced
  • 1 medium yellow onion diced
  • 8 celery stalks chopped
  • 3 carrots chopped
  • 1 14-ounce can coconut milk (14 ounces)
  • 2 cups unsweetened almond milk
  • 1/2 teaspoon Thai green curry paste
  • 1/2 teaspoon vanilla
  • 1 cup fresh or canned peas
  • 1 cup fresh spinach

Directions:

  • Cut salmon into bite-size chunks. Sprinkle fish with salt and pepper.
  • Heat coconut oil in pan over medium heat and fry fish until cooked through. Do not overcook. Make sure fish remains moist. Set aside.
  • Heat a small amount of refined coconut oil in pan over medium heat. Sauté potatoes, onion, celery, and carrots briefly, but do not overcook, about 15 minutes. Add coconut milk, almond milk, green curry paste, and vanilla. Mix well.
  • Take ⅓ of soup mixture and ⅓ of cooked salmon, and transfer to blender to purée. Transfer puréed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base. However, this step makes the soup more like “chowder.”
  • Add peas and cook for 2 minutes. Add spinach shortly before serving.
  • Add salmon to pot and stir.
  • Ladle chowder into bowls and serve hot.

Notes:

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