I haven't been writing up a lot of the Hello Fresh recipes, largely because most of them are repeats of recipes we already have with minor variations. This one was new, though, and also a huge hit with everyone, and a nice dinner (or brunch!) on a cold winter day.

We had some extra coconut milk in the fridge, so we replaced some of the water in the recipe with additional coconut milk, making it a roughly 1:1 ratio for the same total volume. I've written it up without this modification.

Salmon Coconut Soup

Hello Fresh

Ingredients

• 340g carrots, peeled, bisected lengthwise, and cut into 5mm half-moons
• 340g sweet potatoes, peeled and cut into 10cm cubes
• 1 tbsp oil
• 1 C "red curry base"¹
• 1-2 red Thai chilis, finely chopped
• 500g salmon filets, skin on
• 200mL coconut milk
• 750mL water
• ½ tsp salt
• 450g bok choi, coarsely chopped

Directions

1. Add carrots, sweet potatoes, and oil to a large pot.
2. Cook over medium heat, covered, stirring occasionally, until they start to soften, 5-10 minutes.
3. Add curry base and chilis. Cook, stirring, until coated and fragrant, ~30 seconds.
4. Add coconut milk, water, and salt. Increase heat to high and bring to a boil.
5. Add salmon. Reduce heat to medium low and cook, covered, until salmon is cooked through, ~5 minutes.
6. Stir in bok choi and cook until wilted.

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¹ This is not the same as red curry paste; symbol suspects it to be red curry paste diluted with fish sauce and possibly other liquids and aromatics. This is sometimes sold as "red curry paste" in grocery stores, but has a lighter colour and consistency and is meant to be used by the cup rather than the teaspoon. ^Back