barbara-in-va
Well-known member
I used this as a guide and tried to only use stuff I had on hand already. So a slight variation but it is very quick to prepare and the flavor is bold and delicious! The recipe below is copied straight off the blog. What I did that was a bit different was to saute some onions, garlic, chopped chard stems, and jalapeno to soften. Then added the broth and gently simmered for a few minutes. Then I added some (already) roasted butternut, chopped chard leaves, and some chuncks of left over roasted chicken along with the cilantro, coconut milk, and other seasonings. And, I used light coconut milk. WOW great soup to fix on a weeknight. It comes together fast and is so tasty!
Recipe for Coconut Milk Soup with Wild Salmon and Kale
Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This soup is not just good for you, it is amazingly delicious and very easy: perfect for preparing in a jiffy whether you've got the energy to cook or not.
Ingredients:
*4 cups homemade (or store-bought) chicken, turkey, fish or vegetable stock (you can use water if you have no stock, but the soup won't be the same)
*1 1/2 cups organic whole coconut milk and cream (I like Native Harvest because the cans are BPA-free)
*1 wild salmon fillet, approximately 6-8 oz., or use free-range/organic chicken (you can cut the fish or chicken into cubes before cooking, or you can simmer the fish fillet or chicken breast whole, and then cut it into smaller pieces once it's cooked)
*1 (tightly packed) cup of chopped kale, tough stems removed (or use any other chopped leafy green such as bok choy)
*1 cup cubed winter squash or pumpkin, peeled if not organic
*3 hot chile peppers, minced (I used Serrano peppers; jalapenos will also work)
*About 1/2 cup finely chopped cilantro (reserve a few leaves for garnish, if you like)
*2 tablespoons Thai fish sauce
*2 teaspoons organic brown sugar, coconut sugar, or palm sugar
*Freshly squeezed lime juice, for serving (I like to use ALOT)
http://www.healthygreenkitchen.com/coconut-milk-soup-with-wild-salmon-and-kale-plus-my-favorite-cold-and-flu-remedies.html
Recipe for Coconut Milk Soup with Wild Salmon and Kale
Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
This soup is not just good for you, it is amazingly delicious and very easy: perfect for preparing in a jiffy whether you've got the energy to cook or not.
Ingredients:
*4 cups homemade (or store-bought) chicken, turkey, fish or vegetable stock (you can use water if you have no stock, but the soup won't be the same)
*1 1/2 cups organic whole coconut milk and cream (I like Native Harvest because the cans are BPA-free)
*1 wild salmon fillet, approximately 6-8 oz., or use free-range/organic chicken (you can cut the fish or chicken into cubes before cooking, or you can simmer the fish fillet or chicken breast whole, and then cut it into smaller pieces once it's cooked)
*1 (tightly packed) cup of chopped kale, tough stems removed (or use any other chopped leafy green such as bok choy)
*1 cup cubed winter squash or pumpkin, peeled if not organic
*3 hot chile peppers, minced (I used Serrano peppers; jalapenos will also work)
*About 1/2 cup finely chopped cilantro (reserve a few leaves for garnish, if you like)
*2 tablespoons Thai fish sauce
*2 teaspoons organic brown sugar, coconut sugar, or palm sugar
*Freshly squeezed lime juice, for serving (I like to use ALOT)
http://www.healthygreenkitchen.com/coconut-milk-soup-with-wild-salmon-and-kale-plus-my-favorite-cold-and-flu-remedies.html