Thai style salmon chowder

Name: Thai style salmon chowder
Yield: 4 servings
Cuisine: British
Ingredients: 400 g salmon cubed 1cm; 250 g sweet potatoes cubed 1 cm; 140 g sweetcorn; 200 ml chicken or fish stock; 220 ml coconut milk; 50 g long stem broccoli; 1/2 white onion finaly diced; 1/2 red pepper finaly diced; 1/2 red chilli; 2 cloves garlic minced; 1 tsp rice wine vinegar; 1 tbsp tamarind paste; 1 tsp fenugreek; 1 tsp turmeric; 1 handful fresh coriander roughly chopped; 1 sprig basil roughly chopped; 8 kefir lime leaves; 1/2 lime; Salt; Scalions for garnish chopped with the angle; 2 tbsp cooking oil (rapeseed)

Fittest Chef @fittestchef

Belfast

Cooking under pressure works the best for me. 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. When I cook soups at home I always try to have it as a well balanced meal. This one was no different...😋

Fittest Chef @fittestchef

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Ingredients

4 servings

400 gsalmon cubed 1cm
250 gsweet potatoes cubed 1 cm
140 gsweetcorn
200 mlchicken or fish stock
220 mlcoconut milk
50 glong stem broccoli
1/2white onion finaly diced
1/2red pepper finaly diced
1/2red chilli
2 clovesgarlic minced
1 tsprice wine vinegar
1 tbsptamarind paste
1 tspfenugreek
1 tspturmeric
1 handfulfresh coriander roughly chopped
1 sprigbasil roughly chopped
8kefir lime leaves
1/2lime
Salt
Scalions for garnish chopped with the angle
2 tbspcooking oil (rapeseed)

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Steps

1

Have all the ingredients measured and prepared.
2

Blanch broccoli in boiling salted water for 1 min then take it out and cool down straight away under cold water.
3

In the boiling water (could be the same after the broccoli) cook cubed sweet potatoes. This should take about 10 min
4

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
5

After 2 min add garlic and sweetcorn and cook it further for another 4 min
6

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
7

Take the leaves out and add coconut milk. Bring to the boil
8

Add the salmon, sweet potato, basil and coriander. Cook it for further 5 min on low/ medium heat.
9

Add rice wine vinegar, lime juice and check seasoning.
10

Before serving it heat up just for 30 s chopped up broccoli. Use microwave or heat up in the boiling water
11

Serve the chowder topped up with broccoli and scalions