Aside from the beauty, grace, and myriad outdoor activities that Alaska has to offer, I am in the Last Frontier to stay close to my family (well, my parents aren't here...but should be soon). Therefore, it is fitting that the first post under the new Hungry Alaskan title was created for family, with the main ingredient coming straight from our ocean waters.
My brother and sister-in-law (who I refer to as my sister) are both couch-ridden with a terrible sinus/cough/fever mess. The cure???--red curry soup with salmon. The heat from the curry was sure to be a sinus opener, and the warmth of the soup a soul comforter. There's nothing I enjoy more than cooking for those that I love, and this soup was no different. Additionally, the result was to die for. Even I felt better after eating it!!
This is an easy dish to make ahead when in a time crunch, and also a great dish to bring to a meal-share of sorts. It is going to be new go-to get well soup. I also plan on bringing it to tailgates and other parties as a change from the typical lasagna, chili, chips and dip, and sausages (all of which I love).
I hope you all enjoy The Hungry Alaskan as much as I do. If you have suggestions, feel free to send them my way. Much love to all!
Red Curry Soup with Salmon:
Inspired from my heart...
- 1 small yellow onion, diced
- 3 small or 2 larger carrots, chopped (cut one half of one of the carrots into matchsticks to use as garnish)
- 3 or 4 cloves of garlic, minced
- half of a zucchini, cut in half lengthwise and then chopped into semi-circles
- half of a yellow zucchini squash, cut the same way
- 1 yellow or red pepper, chopped (save a piece to cut into long strands to use as a garnish)
- 1 can of coconut milk
- 2 cans of low sodium chicken broth
- 3-4 tablespoons of red curry paste (add less for little spice, add lots more if you want sirens)
- 2ish tablespoons of brown sugar
- about 3 cups of cooked white rice (use less for more a more "soupy" soup and add more if you want it thicker)
- 1 pound of Alaskan salmon, cooked (if you do not have access to Alaskan salmon, use chicken or shrimp...NEVER use farmed or Atlantic salmon. Amen.)
- cilantro for garnish
- Cook the rice according to the package directions. Then set aside.
- Lightly coat your salmon in olive oil and cook in a skillet, on the grill, or bake in the oven until just cooked through. Cut into chunks. Set aside.
- Chop/dice/mince the onion, pepper, garlic, zucchini, and squash. Set aside the carrots and peppers that you want to use as garnish.
- Heat a little bit of olive oil in a large pot (the one that you are going to cook the soup in).
- Add the onion, pepper, and garlic to the oil. Saute until they begin to lightly brown.
- Add the coconut milk, chicken broth, red curry paste, and brown sugar. Stir to combine.
- Cook until veggies are tender.
- In the meantime, add olive oil to a small skillet and heat. Add the zucchini and squash to the skillet. Add a touch of pepper. Saute until soft and lightly browned.
- Once the onion and pepper are tender in the soup, use an immersion blender to puree the veggies. (You can skip this if you want your veggies chunky.)
- Add the zucchini, squash, salmon, and rice. Cook for a few minutes to let the flavors marry.
- Taste and add more curry paste if needed.
- Garnish with the remaining carrots, squash, and cilantro.