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Scrumptious Seafood: A recipe for what ails you

Feeling under the weather? Have a tickle in your throat? Stave off a cold or flu with this Coconut Milk Soup with Wild Salmon and Kale recipe. Winnie Abramson of Healthy Green Kitchen swears by this soup as a remedy for what ails you. She explains how certain ingredients can help boost your immunity:

Homemade stock (made from bones) and coconut milk both contain anti-viral and anti-bacterial properties so I love to combine them for the broth. Adding fresh ginger, chili peppers, and nutrient-dense organic greens and pumpkin or winter squash “ups” the healing potential here even further; I also included wild salmon so this soup contains high quality protein as well as omega-3s. Keep in mind that the omega-3 fatty acids are necessary for proper functioning of the immune system and should be a regular part of your everyday diet…not just when you get sick.

Give it a shot!

Coconut Milk Soup with Wild Salmon and Kale

Yield: 2-3 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

  • 4 cups homemade (or store-bought) chicken, turkey, fish or vegetable stock
  • 1 1/2 cups organic whole coconut milk and cream
  • 1 wild salmon fillet, approximately 6-8 oz., or use free-range/organic chicken  (you can cut the fish or chicken into cubes before cooking, or you can simmer the fish fillet or chicken breast whole, and then cut it into smaller pieces once it’s cooked)
  • 1 (tightly packed) cup of chopped kale, tough stems removed (or use any other chopped leafy green such as bok choy)
  • 1 cup cubed winter squash or pumpkin, peeled if not organic
  • 3 hot chili peppers, minced
  • About 1/2 cup finely chopped cilantro (reserve a few leaves for garnish, if you like)
  • 2 tablespoons Thai fish sauce
  • 2 teaspoons organic brown sugar, coconut sugar, or palm sugar
  • Freshly squeezed lime juice, for serving

Directions:

1. Place all ingredients except for the lime juice in a medium pot. Bring to a boil, then reduce heat to a simmer and cook until the fish (or chicken) is cooked through and the pumpkin or squash is tender (about 15 minutes).

2. Ladle the soup into bowls and squeeze the lime juice over the top before serving.

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