Coconut Ginger Salmon Soup

 This gingery salmon soup is bright and rich—a perfect follow-up to a day outdoors. Or, make it ahead of time and take some along in a thermos. Wild Alaskan salmon is an abundant source of Omega 3 fatty acids. Healing herbs are a perfect accompaniment to salmon’s Omega 3 fatty acids. This is a tasty way to prepare salmon, particularly for those who have not yet learned to appreciate salmon’s many charms.

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Shopping tip:
When purchasing fresh salmon, ask your fishmonger to debone and remove skin for you.

Prep salmon
1 pound wild salmon
1 teaspoon Himalayan salt
 
If not already done, prep salmon by deboning and removing skin. Season with 1 teaspoon salt, and cut into 1 inch cubes. Refrigerate for 30 minutes while preparing the soup.

Prepare soup
3 shallots, chopped
1 tablespoon butter
4 cups chicken stock
2 cans coconut milk
1 inch ginger, grated
2 stalks fresh lemon grass
½ teaspoon red curry paste
½ teaspoon fish sauce
1 teaspoon Himalayan salt
4 ounces rice noodles
1 bunch baby bok choy, chopped
 
In a dutch oven or soup pot, sauté shallots in 1 tablespoon butter until translucent. Add stock, coconut milk, ginger, lemon grass, curry paste, fish sauce and salt. Bring to a boil over medium heat, cook for 20 minutes. Decrease heat to low and simmer for another 5 minutes.

Increase heat to medium, add salmon and simmer for 5 minutes. Add rice noodles and baby bok choy and continue simmering until rice noodles are cooked, approximately 5 minutes.

To serve
1 lime, cut into wedges
2 tablespoons cilantro, chopped
Ladle into bowls, garnish with cilantro and lime wedges.
 
Preparation: 60 minutes
Serves: 4