Thai-Curry Salmon Chowder (With Veggie Noodles!)


Prep Notes

A cross between chowder and a noodle-stuffed soup, this bowl of soup is perfect for chilly days. It's bursting with flavor, nutritious vegetables and healthy doses of proteins and fats. 

Cooking Time

30 minutes

Yields

4

Ingredients

For the Salmon:

1 pound wild-caught salmon 
1 T ghee (or coconut oil)
salt/pepper

For the Soup:

Three medium zucchinis
1 T coconut oil
1/2 white onion, chopped
3 medium carrots, chopped
1 large sweet potato, peeled and cubed
2 bell peppers, seeded and cubed
1 garlic clove, minced
1 t fresh minced ginger
2 T red Thai curry paste
2 T coconut aminos
1 T curry powder
1 t ground turmeric
2 T coconut flour
4 cups water or veggie broth
1/2 cup frozen peas
1/2 cup frozen corn
2 cups chopped kale 
Juice from half lime
salt/pepper
1/4 cup chopped cilantro

Directions

To prepare the salmon, heat up a skillet on medium-high heat, and preheat your oven to 350 degrees. Add the knob of ghee or oil and allow to warm up. Once glistening, add the fish, and sear on both sides for about two minutes. (You want a little color.) Once seared, transfer the fish to a baking sheet and place in the oven for eight to 10 minutes, or until flaky. Flake the salmon and set aside.

Grab your spiralizer, and cut off the ends of all zucchinis. Using the narrow-noodle blade, spiralize your zucchinis into noodles. Trim any really long noodles. Spoon out the noodles into four bowls. (You'll place the soup directly on the noodles and that will help cook them.)

In a large soup pot, add the coconut oil and warm up on medium heat. Once glistening, add the onion and sautee for about five minutes. Add the carrots, potato and pepper. Cook for about four minutes, then add all the spices and the coconut flour. Stir to coat. Once all fragrant, add the water. 

Crank up the heat just a bit. Bring to a boil. Reduce heat, cover and simmer for about 10 minutes, or until veggies are tender.

Get out your blender. (If you don't have your blender, no biggie. You can skip this step.) Scoop out about two to three cups of soup and place in your blender. Puree until smooth. Add the puree back into your soup pot, and stir. Taste and adjust seasonings.

Add the corn, peas and kale. Stir.

Once you're ready to serve, add the fish. Stir.

Spoon out the chowder into your four bowls. Top with cilantro and chow down!