Coconut "Thai Curry" Soup with Salmon
This delicious coconut curry soup is nourishing and packed with incredible flavors. It is AIP, Paleo, nightshade free, gluten, and dairy free.
Ingredients
- 1 small onion, diced
- 3 cloves garlic
- 1 cup parsnip, small dice (approx. 1 parsnip)
- 1 cup fresh beets, small dice (approx. 2 small beets)
- 2 cups mushrooms, sliced (approx. 8 medium mushrooms)
- 2 Tbsp fresh ginger, minced
- extra virgin olive oil or other cooking fat of choice for frying
- 1 cup bone broth
- 2 cans coconut milk
- 4 4-6 oz salmon fillets
- 1 lime
- 1/2 tsp turmeric
- salt
- 2 cups baby spinach, packed
Instructions
- Peel and chop the onion, garlic, parsnips, beets, and ginger. Wash and slice the mushrooms.
- Heat a medium/large pot over medium heat. Once hot add a splash of olive oil. Fry the onion and garlic for about a minute, until translucent. Add parsnips, beets, mushrooms, and ginger and fry for a few minutes.
- Add the bone broth and coconut milk. If you are using frozen fish you can add it in right from the beginning. If it is fresh add it in after 10 minutes of cooking the soup. Cover the pot with a lid and bring the soup to a light boil, reduce the temperature to medium-low and cook for about 15 minutes, or until the parsnip and beets are fork-tender.
- Once done add the fresh juice of 1 lime, turmeric, and salt to taste. Add in the spinach and let it wilt for about a minute. Serve hot or store in the fridge for a few days or freeze individual portions.