The broth is a spin on the coconut curry broth from Chloe Coscarelli's Vegan Ramen Bowl that I made a few months ago, only a few more ingredients added. You could of course use any kind of noodle, vegetable and protein in the bowl.
Curry Soup with Zucchini Noodles and Salmon
By Deb, Kahakai Kitchen
(Makes about 4 Servings)
1 Tbsp coconut oil, or oil of choice
2 shallots. Thinly sliced
4 or 5 scallions, chopped, white & green parts separated
1 red bell pepper, seeded & cut into 1 1/2-inch strips
2 cloves garlic, minced
1 1/2-inch piece of fresh ginger, peeled & grated
2 Tbsp curry powder of choice, or to taste
½ tsp turmeric
4 to 5 kaffir lime leaves, torn
4 cups good, low-sodium vegetable broth
2 cans coconut milk, light or regular (I used one of each)
1 lb wild salmon fillets, raw, skinned and chopped into 2-inch pieces
1 1/2 Tbsp fish sauce or tamari or soy sauce
1 Tbsp fresh lime juice, or to taste
zucchini noodles from 3 large zucchini, cut to desired thickness, or noodles of choice
chili paste or hot sauce as desired
cilantro leaves and lime wedges to garnish
In a large soup pot, heat the oil over medium heat. Add the shallots, the whites of the scallions and the red bell pepper and sauté about 5minutes until veggies start to soften and shallots start to turn opaque. Add the garlic and ginger and sauté another 2 minutes, then stir in the curry powder, turmeric, and kaffir lime leaves and cook another minute until spices are fragrant.
Add the vegetable broth and bring to boil. Reduce heat and simmer for 10 minutes. Stir in coconut milk and bring back up to a soft boil. Add salmon pieces and cook about 5 minutes until salmon is just cooked through. Try not to stir so as not to break up salmon. Add fish sauce and lime juice and taste and season as needed.
To serve, divide zucchini noodles into large soup bowls. Ladle the soup mixture on top and garnish with the green part of the scallions and fresh cilantro leaves. Serve with wedges of fresh lime and hot sauce or chili paste.
Notes/Results: This hit the spot—a big bowl of soupy curry zoodles that was just as enjoyable as pasta or rice noodles. You can change out the veggies to whatever you like or have on hand. I would have added spinach or bok choy but I forgot to buy any. I like zucchini noodles but spiralized carrots or sweet potato would be good too. For those, or if you want more tender zucchini noodles, add them to the soup pot after you add the salmon so they soften. You can also use whatever protein you’d like; tofu, cooked chicken, another fish, whatever you like. I didn’t make this soup particularly spicy—my curry is a medium spice on it’s own so either add Thai chiles or a jalapeno to your veggies, or add your favorite hot sauce or chili paste to the soup when you add the fish sauce and life juice. The zoodles help keep this one light but satisfying and perfect for a warm, humid day. I will happily make it again.
Let's look into the Souper Sundays kitchen and see who is here.
Debra of Eliot's Eats brought Tortellini Salad with Tomatoes and Olives inspired by a recent read and said, "Truly, is there any food that speaks “family” more than pasta? Even if the the family is dysfunctional and flawed (as every family truly is to some degree)? ... This is an easy hearty salad, fully of summer bounty and goodness. ... Because of the briny olives, I did not add any salt to my salad. Just beware and salt cautiously."
Judee of Gluten Free A-Z Blog shared her Spinach Dal in the Instant Pot or Not and said, "Spinach Dal which is known in India as Palak Dal is a hearty soup made with yellow split peas, tomatoes, spices, and spinach. ... I simply sauteed onions, tomatoes, garlic and spices for 5 minutes right in the IP ( Instant Pot) and then added my yellow split peas. I switched to manual setting and set the cook setting for 15 minutes! (which of course means it will take about 10 minutes to heat up before it begins cooking) You can do the same on the stove top- just add more liquid and allow to cook for about an hour ( or more) until lentils are soft. I add the freshly chopped spinach after the soup was cooked and watched the greens melt right into the pot! So Good!"
And Tina of Squirrel Head Manor enjoyed a healthy Greek Salad with Chicken and said, "Salads, cold fruit and cool meals are in order these days. For a healthy change I had a Greek Salad with grilled chicken. Excellent lunch. I have not abandoned my new Chowderland book yet and still have another chowder to share, but with the hot weather I think I may give that particular book a rest. Basically this is just a Greek salad with grilled chicken on top. Satisfying and cool for hot summer days. Chowder and news about the new ride coming up soon."
Mahalo to everyone who joined in with Souper Sundays this week!
About Souper Sundays:
Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
Have a happy, healthy week!