By Coach Kylie
Salmon Curry Chowder
Delicious and oh so satisfying!
Updated at: Thu, 17 Aug 2023 11:26:48 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories390.1 kcal (20%)
Total Fat21.6 g (31%)
Carbs30.8 g (12%)
Sugars8.9 g (10%)
Protein20.3 g (41%)
Sodium241.4 mg (12%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 poundwild salmon
fresh, vegetarian option replace salmon with firm tofu
1 teaspoonfine sea salt
optional
½ teaspoonpepper
2 teaspoonsrefined coconut oil
4sweet potatoes
small, diced
1yellow onion
medium, diced
8celery stalks
chopped
3carrots
chopped
1 x 14 ouncecan coconut milk
2 cupsunsweetened almond milk
½ teaspoonthai green curry paste
½ teaspoonvanilla
1 cupfresh peas
or canned
1 cupfresh spinach
Instructions
Step 1
Cut salmon into bite-size chunks. Sprinkle fish with salt and pepper.
Step 2
Heat coconut oil in pan over medium heat and fry fish until cooked through. Do not overcook. Make sure fish remains moist. Set aside.
Step 3
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.
Step 4
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.”
Step 5
Add peas and cook for 2 minutes. Add spinach shortly before serving.
Step 6
Add salmon to pot and stir.
Step 7
Ladle chowder into bowls and serve hot.
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