Spicy. Acidic. Savory. Comforting. Herbaceous. Bright. Tart. Umami. Satisfying. Nutritious.
All of those words describe this soup. It also involves very few ingredients and can be put together in under twenty minutes. It’s deeply flavorful, will warm your bones, and is full of nutrients. My husband loved it. My one-year-old gobbled it up. And my seven-year-old (the hardest one to please of them all) not only TRIED IT (a victory in and of itself); he actually declared that it was “not bad”. HA!
1/4 red onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 can of full fat coconut milk
32oz vegetable broth
1/2 pound wild salmon, cut into bite sized cubes (the shape isn’t so important, but it is a good idea to have them fairly uniform in size for the sake of an even cooking time)
yuzu hot sauce (Trader Joe’s sells an inexpensive one; but you can substitute lime juice and red chili flakes if you don’t have this)
2 tsp turmeric
cilantro, scallion, lime
Drizzle olive oil (or cooking oil of choice) in a saucepan on medium heat, add the onion. Once onion is translucent, add the garlic and peppers. When the peppers have softened, add a few shakes of fish sauce and yuzu hot sauce (or your substitute). Stir to mix, then add coconut milk. Combine well (you might have to help break of the fat solids with your cooking utensil). Then add broth and turmeric. Stir, simmer, and add more fish sauce and yuzu hot sauce to taste. Once the broth tastes just the way you want it, add the salmon. Now fish cooked in this way cooks FAST. I mean like TWO MINUTES fast. So don’t go walking away. You want that salmon to remain moist (and to retain it’s form). Once it looks pale pink in color, it’s done. Serve immediately (and I highly recommend using the suggested toppings for an extra flavor boost!).