Thai Style Salmon Chowder

A riff on the classic Thai soup Tom Kha which is made with chicken, this chowder/soup has pieces of salmon, and is fragrant with a little touch of heat from the chillies. We make a large batch and add extra veggies and serve it with rice for a complete meal. This chowder is a lighter option when you want a soothing Thai soup thats not quiet a curry. It has all the elements of a Thai curry, but not as rich because part of the coconut milk is replaced with a light aromatic broth. I like it with lots of lime juice and green chillies. But I recommend serving them as garnishes because not everyone likes it that robust.

Hope you enjoy this delicious and fragrant soup.

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Thai Style Salmon Chowder, SERVES 4

Thai Broth:

• 4 cups of low sodium fish or vegetable or chicken stock
• 2 inch sliced fresh ginger
• 1 medium onion chopped into big chunks
• 2 cloves of garlic roughly chopped
• 5-6 kaffir lime leaves, torn
• 1-2 stalks lemongrass, bottom white and green part, avoid the dry top, bruised and sliced into about 1 inch pieces

For the Soup:

• 1 ½ pounds wild salmon fillet pin bones removed, cut into 1-inch cubes
• 1 tablespoon finely chopped fresh ginger
• 3-4 cloves of garlic minced, about 1 heaped teaspoon
• 1 medium shallot chopped
• 2-3 tablespoons lime juice freshly squeezed
• 1-2 thai green chillies or jalapeño 
• 1-2 tablespoons fish sauce or soy sauce, (though fish sauce is what makes this soup)
• 1 tablespoon coconut any neutral oil
• 4 oz shiitake mushrooms
• 1 can 15 oz. full fat coconut milk
• 2 green onions thinly sliced
• 2-3 kaffir lime leaves, chiffonade
•  fresh cilantro chopped for garnish
• Add Ons
• 1-2 cup broccoli florets washed and steamed separately
• 1 red bell pepper, thinly sliced

Instructions

1. Thai Broth: Place all the broth ingredients in a medium sized saucepan. Bring it to a boil, and then turn it down to medium-low heat, cover and simmer for 30-35 minutes. Strain the broth and discard the solids. * Set it aside.
2. Heat oil in a large saucepan over medium heat. Add in the shallots and mushrooms, cook sautéing for it for 2-3 minutes. Add in the ginger and garlic and cook for 45 seconds.
3. Add in the reserved fragrant broth along with the can of coconut milk and fish sauce. Bring the mixture to a boil and then let it simmer for 7-8 minutes.
4. Lower the heat to medium-low and stir in the salmon cubes. Gently cook for 3 minutes with just a simmer, so the salmon poaches in the broth.
5. Turn the heat off and add the lime juice as needed to brighten the flavor. Check the seasoning before plating.
6. Serve garnished with scallions, extra lime juice, kaffir lime chiffonade and cilantro. Add the veggies like broccoli and red pepper now if using.
7. Can also serve it with steamed rice to make a complete meal.

Notes:

• You can make the broth a day or two in advance and refrigerate it in an airtight container.
• It is imperative that the broth is simmering when you add the salmon, poaching salmon in the broth gives it soft and delicious texture.
• I prefer steaming the veggies like broccoli and bell pepper and adding it while plating the chowder. Broccoli tends to take over the soup if cooked along with the salmon.