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