Recipe inspired by Kimberley Hasselbrink’s “Coconut Seafood Chowder”

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 medium shallots, sliced crosswise
• 2-inch knob fresh ginger, sliced into coins
• 4 cups low-sodium vegetable broth
• 1 (15-ounce) can full-fat coconut milk  
• 3 tablespoons curry paste
• 3 tablespoons fish sauce
• 12 ounces baby potatoes, halved
• 2 portions wild salmon, skin removed & cut into 1 ½ inch pieces
• 12 to 16 sprigs of cilantro, leaves plucked from stems
• 3 to 4 green onions, white and pale green parts only, thinly sliced
• 2 limes, sliced into wedges

To prepare

Heat the oil in a large stockpot over medium-low heat. Add the shallots and sauté until soft, 2 to 3 minutes. Add the ginger and sauté until fragrant, about 3 minutes.

Add the broth, coconut milk, curry paste, and fish sauce and mix thoroughly to combine. Cover, increase heat to high, and bring to boil. Decrease the heat to medium-low; add the potatoes and cover. Cook for 5 minutes. Add the salmon and simmer until the salmon is just cooked through, 5 to 8 minutes.

Ladle into serving bowls. Garnish with the cilantro leaves and green onions, and serve with lime wedges on the side.

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