Smart Coconut Salmon Soup
with Sweet Potatoes- Salmon
This combo of salmon and sweet potatoes tossed in a creamy coconut broth will warm you right up! Curry paste and a kick from chili peppers adds layers of flavour to this light supper. Smart is based on a per serving calculation of the recipe's carbohydrate and kilocalorie amount.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
165 mL
Coconut Milk
½ cup
Red Curry Base
170 g
Carrot
1 unit
Chili Pepper
170 g
Sweet Potato
226 g
Shanghai Bok Choy
Not included in your delivery
1 tsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut sweet potato into 1/2-inch pieces. Cut bok choy into 1-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)
Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then carrots and sweet potatoes. Cook, stirring occasionally, until veggies soften slightly, 5-7 min.
Reduce heat to medium, then add red curry base and 1/2 tsp chilis to the pot with veggies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Add coconut milk,1 1/2 cups water and 1/4 tsp salt (dbl both for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium.
Meanwhile, pat salmon dry with paper towels. Season with salt and pepper. Add salmon to soup. Cover and poach, flipping halfway through, until veggies are tender and salmon is cooked through, 5-7 min.** (TIP: If desired, carefully transfer salmon to a plate, skin-side up. Remove skin with a fork, then discard.)
Add bok choy to soup. Cover and cook until bok choy wilts, 1-2 min.
Divide coconut salmon soup between bowls. Sprinkle any remaining chilis over top, if desired.
