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Coconut Thai Miso Salmon Soup


by Lindsay Rosenblatt

This recipe is for spice fans only since serrano peppers are up to five times hotter than their cousin, the jalapeño. This hearty dish hits the spot, with Thai-inspired flavors of coconut milk and fish.   

 

Gluten-free/ Dairy-free/ Spicy/ Reset Approved

Elimination Level: 2

Prep Time: 10

Cook Time: 20

Serves: 3-5

Ingredients:

  • 1 lb. salmon, skinless and cut into 1-inch cubes
  • 5 cups spinach, fresh or frozen thawed
  • 1 red onion, sliced lengthwise
  • 1 inch piece of ginger, minced (2 tablespoons)
  • 1/4 cup white miso paste
  • 1 box Japanese white mushrooms
  • 1 can coconut milk
  • 1 lime, cut in half
  • 1/4 cup basil
  • 1//4 cup cilantro
  • 2 tablespoon garlic powder
  • 2 tablespoon extra virgin olive oil
  • 3 cups cauliflower rice
  • salt/pepper to taste
  • 1 serrano pepper, finely chopped
  • 5 cups water

Instructions:

In a large pot, heat olive oil over medium heat. Add chopped onion, minced ginger, seasoning and mushrooms. Stir together. Add in miso, stir, and cook for about 3-5 minutes until onion is softened. Add coconut milk, chopped serrano pepper, and 5 cups of water. Bring to a boil over high heat, about 5 minutes. Add skinless salmon cubes and cook an additional 5 minutes. Add spinach, juice from both halves of the lime and seasoning to taste. Turn off heat and let sit.

In a separate pan, place cauliflower rice and cook until soft, about 5 minutes. Season with salt and pepper. Place as much cauliflower rice into a bowl as you like and then pour salmon soup directly over it. Add extra seasoning, chopped cilantro and a squeeze of lime to taste.


Looking for more healthy recipes from Dr. Nancy? Order Craving Healthy her new cookbook! It is a collaboration between lifelong friends, chef Lindsay Rosenblatt and Dr. Nancy Rahnama, that includes over 70 new recipes, guaranteed to be delicious and healthy.

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