Light Yellow Curry Salmon Soup- cook for your life- anti-cancer recipes

Light Yellow Curry Salmon Soup

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients
This easy, terrific dish is one of the best ways to cook salmon I know of that doesn’t involve an oven or a grill. The warm spiciness of the yellow curry is a perfect...

Ingredients

  • 2 tablespoons olive oil
  • 2 large carrots, chopped
  • 1 gold or russet potato, chopped
  • 1 small head Romanesco, chopped (see Ann’s Tips)
  • 1 bunch scallions, chopped
  • 2 tablespoons minced ginger
  • 4 tablespoons minced garlic
  • ¼ cup yellow Thai curry paste
  • 1 8-ounce can coconut milk (see Ann’s Tips)
  • 1 pound salmon, large diced
  • salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Nutrition Facts

Calories

560 cals

Fat

36 g

Saturated Fat

15 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

10 g

Carbohydrates

29 g

Sugar

7 g

Fiber

6 g

Protein

33 g

Sodium

1037 mg

Directions

  1. In a large pot over medium heat, add olive oil. Combine carrots, potatoes, and Romanesco. Season with salt and pepper and cook for about 10 minutes until vegetables begin to soften.
  2. Add scallions, ginger, garlic, and curry paste. Stir to combine. Cook, stirring for about 2 minutes until aromatic. Take care not to burn the spices
  3. Add coconut milk and 3 quarts water. Bring to a boil and reduce to a simmer. Cook for about 10 minutes.
  4. Add salmon and cook for another 10 minutes, until salmon is fully cooked and vegetables are soft.  Serve immediately.

Chef Tips

Romanesco is a pale green, rather extraterrestrial looking  cousin of cauliflower. You often see it in farmers’ markets in the late summer and fall. If you can’t easily find it, sub in white or orange cauliflower.

If you have to open a 14oz can of coconut milk to make this, freeze the rest in a ziplock for another use.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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