Coconut Green Soup with Salmon and Chili Herb Oil

 

Prep time: 20 minutes

Total Time: 45 minutes

Servings: 4-5

Makes: 8 cups or 2 Litres

SOUP INGREDIENTS:

  • 2 tbsp. coconut oil
  • 2 large white onions, sliced
  • 2 leeks chopped
  • 4 cloves of garlic, smashed
  • 3-inches fresh ginger root, peeled and minced (about 2 tsps)
  • 6 cups low-sodium vegetable stock
  • 6 cups chopped and packed greens (use a mix of spinach, kale and chard)
  • Cilantro, parsley stems, chopped (about ¼ cup)
  • 1 14-ounce can of full fat coconut milk
  • 2 tbsp. maple syrup
  • Sea salt and ground black pepper, to taste
  • Juice of 1 lime

HERB-INFUSED CHILI OIL INGREDIENTS:

  • 2 tbsps. chili oil
  • 2 tbsps. olive Oil
  • 1 tsp cilantro, finely chopped
  • 1 tsp parsley, finely chopped
  • 1 tsp basil, finely chopped

SALMON INGREDIENTS:

  • 3 salmon filets
  • 3 tsp herb infused chili oil
  • Sea salt and ground black pepper, to taste

TOPPING THE SOUP:

  • Salmon
  • Sliced ripe avocado
  • Extra coconut milk
  • Herb-infused chili oil
  • Chopped Green Onion
  • Basil

INSTRUCTIONS

HERB-INFUSED CHILI OIL:

 Finely mince all the herbs. Heat olive oil and chili oil together in the microwave for 30 seconds to a minute. Add the herbs to the oil, stir to combine and allow to cool to room temperature and allow the flavours to infuse.

SALMON:

Heat the oven to 275°F. On a baking tray with aluminum foil, season the salmon filets with salt and pepper. Spoon 1 tsp of chili oil over each salmon filet, making sure it coats all of the filet. Put the salmon in the oven for 20-25 minutes in the middle rack until it’s just cooked and still a bit pink in the center. Allow to cool for 10 minutes before flaking with a fork.

SOUP:

Heat a large, heavy pot over medium heat. Add the coconut oil to the pot and let it melt and heat for 30 seconds. Add the onions to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the leeks to the pot and stir. Add the ginger and garlic to the pot and stir.

Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil.

Add the chopped greens, herb stems, and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.

Puree the soup in batches using a blender until very smooth. Return the pureed soup to the pot and bring it to a boil. Stir in fresh lime juice and maple syrup into the soup and adjust with salt and pepper.

TO FINISH:

Top with flaked salmon, avocado, extra coconut milk, herb-infused chili oil, green onion, and basil.

The soup and be stored airtight in the fridge for 7-10 days and in the freezer for up to 2 months.

 

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recipe max huang

photos lara fuzetti