Thai Salmon Red Curry Soup


  1. Using a Dutch oven, heat olive oil over medium heat. Add onion, sweet potato, zucchini, and red pepper, and sauté until tender, about 4 minutes.
  2. While vegetables cook, cut salmon into four equal pieces and set aside.
  3. When vegetables are tender, add coconut milk, water, curry paste, brown sugar, and fish sauce, and stir until blended. When liquid boils, drop heat to a simmer, cover, and cook until sweet potato is just tender.
  4. Place fish in sauce amid vegetables. Cover and simmer for 3 minutes. Using a spatula, gently turn fish. Cover and simmer until fish is opaque and flakes easily with a fork; about 3 minutes depending on thickness of fillets.
  5. Add stir in spinach, cilantro, mint, basil, and bean sprouts. Serve with rice or glass noodles and finish with fresh lime juice and chopped peanuts.

Serves four

Beverage pairing: Chilled lager or Pinot Gris