Thai style salmon chowder
Thai style salmon chowder. Now, you might be thinking chowder and hearty soups lend themselves to cooler weather, but my Thai Coconut Salmon Chowder is fresh, spicy and remarkably, light. It's perfect for a rain-soaked spring evening, a sultry, hot summer night, lunch, served alone or with steamed jasmine rice, and, and…okay, I know. Thai-Style Salmon Chowder with Crispy Salmon Skin. I was rushing to have it ready before the dawn just to have that natural light for the photo. The result was there as we both wanted second portions. To cook Thai style salmon chowder you need 21 ingredients and 11 steps quickly.
The ingredients needed to make Thai style salmon chowder:
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400 g of salmon cubed 1cm
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250 g of sweet potatoes cubed 1 cm
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140 g of sweetcorn
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200 ml of chicken or fish stock
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220 ml of coconut milk
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50 g of long stem broccoli
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1/2 of white onion finaly diced
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1/2 of red pepper finaly diced
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1/2 of red chilli
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2 cloves of garlic minced
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1 tsp of rice wine vinegar
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1 tbsp of tamarind paste
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1 tsp of fenugreek
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1 tsp of turmeric
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1 handful of fresh coriander roughly chopped
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1 sprig of basil roughly chopped
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8 of kefir lime leaves
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1/2 of lime
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of Salt
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of Scalions for garnish chopped with the angle
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2 tbsp of cooking oil (rapeseed)
Steps to make Thai style salmon chowder:
- Have all the ingredients measured and prepared.
- Blanch broccoli in boiling salted water for 1 min then take it out and cool down straight away under cold water.
- In the boiling water (could be the same after the broccoli) cook cubed sweet potatoes. This should take about 10 min
- Having now all the ingredients ready start cooking the chowder. In the large pot on low/medium heat start sweating off onions, peppers and chilli
- After 2 min add garlic and sweetcorn and cook it further for another 4 min
- Turn heat to low and add turmeric, fenugreek. Cook them for 30 s then add tamarind paste. Add stock and kefir lime leaves and cook on medium heat for 10 min
- Take the leaves out and add coconut milk. Bring to the boil
- Add the salmon, sweet potato, basil and coriander. Cook it for further 5 min on low/ medium heat.
- Add rice wine vinegar, lime juice and check seasoning.
- Before serving it heat up just for 30 s chopped up broccoli. Use microwave or heat up in the boiling water
- Serve the chowder topped up with broccoli and scalions
This time, I'm gonna make it a little bit unique. Thai style salmon chowder is one of the most popular of current trending meals in the world. Take ⅓ of soup mixture and ⅓ of cooked salmon, and transfer to blender to purée. Transfer puréed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base.
