Francie Healey
  • Home
  • About
  • Books
    • Eat To Beat Alzheimer's
    • Honjok: The Art of Living Alone
  • Appearances
    • Press
    • Book Francie
  • Contact
  • Home
  • About
  • Books
    • Eat To Beat Alzheimer's
    • Honjok: The Art of Living Alone
  • Appearances
    • Press
    • Book Francie
  • Contact
Search by typing & pressing enter

YOUR CART

Francie's Blog

6/22/2016 0 Comments

Coconut Ginger Salmon Soup 

Picture
 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.

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

0 Comments



Leave a Reply.

    Picture

    Francie Healey

    Francie Healey  is the author of "Eat To Beat Alzheimer's and has a Master’s Degree in Counseling and is both a Certified Health Counselor and Licensed Mental Health Counselor.practitioner.

    Picture

    Archives

    July 2018
    July 2017
    April 2017
    March 2017
    February 2017
    December 2016
    July 2016
    June 2016

    Categories

    All ADHD Alzheimer's Anti-inflammatory Anxiety Avocado Baby Boomers Beat Brain Health Butternut Squash Chicken Children's Health Chronic Disease Coconut Complex Carbohydrates Connection Cooking With Kids Creativity Curry Dementia Depression Diabetes Diet Eating Habits Education Engage Francie Frittata Ginger Healthy Eating Healthy Fats Hope Inflammation Information Inner Health Advocate Inspiration Judgment Kale Learning Lemon Listening Meal Planning Metabolism Mindset Mission Mood Nourishing Choices Nutrition Pancakes Podcast Press Prevention Processed Foods Quinoa Recipe Relationship With Food Relish Research Salad Salmon Self Advocate Self-aware Shitake Mushrooms Social Media Soup Spinach Stir-Fry Sugar Tips Walnut Watercress Wholeness Writing

    RSS Feed

Copyright 2021, Francie Healey
​Site Design by Angulo Marketing & Design