Salmon Yellow Curry Soup

 

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Ingredients 

2-4 pieces of salmon skin on diced

1 red onion diced ( note: eliminate l for FODMAPS)

2 gloves of Garlic (note: eliminate l for FODMAPS)

1 punnet of grape tomatoes

1 bunch of Pak choy,  Bok Choy, chinese spinach or english spinach

500mls of home made  Coconut Milk or carton as natural as possible

500mls of Filtered water

2 tablespoons of Natural yellow curry paste

1 diced sweet potato

1 whole lime  juice

2 Kaffir lime leaves ( optional)

God drizzle of Extra Virgin Olive Oil (EVOO)

pinch  turmeric & pepper

Method

  1. In a deep pan heat oil and fry onions, garlic and salmon.
  2. Remove once little browned but not cooked all the way through
  3. mix curry paste and coconut milk together and bring to boil  add  turmeric, salt and pepper and all remaining vegetables, simmer for 5 mins
  4. Add salmon & lime  and  simmer for another 30 mins or until all flavours come out

Serve on its own as a soup or add Black rice as an extra or crusty homemade garlic bread – see future blogs for recipe.

 

Enjoy– lovely warm soup with a bit of spice to warm you up on a winters night. Filled with loads of anti-inflammatory properties, antioxidants, vitamins A, C, and K , carotenoids and folate as well as minerals such as iron and calcium.