(Sorry for my long hiatus. I really haven’t been in the mood for cooking, nor have I had the time. I started a new job in January, and it’s been go go go since then. Every month, I travel for an average of two weeks, so that just means hotels and restaurant or grocery store food. I am now located in Edmonton, Alberta, Canada, but I am still a west coaster at heart. We’ve had some really nice weather, and suddenly, this May long weekend, it’s cold and raining. I even had to turn the heat up. And so I also figured it was time for a soup, since it’s been too hot for soup in the past few months. An opportunity arose, and I jumped on it!)
Well, we know how my camera skills are with food: poor at best. Here’s the finished product: Thai #salmon #coconut #soup. At first I thought I could eat the whole thing in one night, but it proves to be too big of a challenge, and my eyes were hungrier than my stomach. Tbh, it probably feeds 4-5 people if each person has a medium sized bowl, and seconds.
This is a great recipe for a cold day. It’s warm, not too thin and not too thick, and there’s plenty of different ways to change this up. I originally was going to cook up the chicken thighs that I had frozen a couple weeks back because I wasn’t able to finish them before I went on my work trip, but I went shopping yesterday and found salmon on sale… So why not! Western/Asian fusion.
(This is what it looked like just before I put the lid on. The red isn’t an indication of how spicy it was. It’s not too spicy at all! It just makes your insides warm up in a fuzzy kind of way. A good fuzzy.)
Ingredients (ball park, since I freelanced this one):
– 2 cans (398ml each) of coconut milk
– 1L chicken broth (I used 900ml Campbell’s chicken broth)
– 5 medium red potatoes, diced
– 5 carrots, diced
– 2 ribs of celery, diced
– 4 leaves of cabbage, cut in to squares-ish
– 2 cuts of salmon (leave as is)
– 3 tablespoons of Thai Tom yum paste
– 3 tablespoons of peanut butter (smooth or crunchy doesn’t matter)
– 2 tablespoons of brown sugar
– 1 tablespoon grated ginger
Throw everything in to slow cooker and leave on low for 6-7 hours. The sauces won’t melt right away, but just stir them in and let them do their thing. When it hits the 5 hour mark, the salmon should be cooked, or at least really soft. Take the opportunity to take them out and in to a bowl, and pull it apart so it’s flaky. Drop it back in to the pot, and stir, and let it go for the remaining time.
Anyway, hope you give this a go. It’s really good! I’ve had my second bowl and I’m about ready for a nap.
When I think of crock pots and slow cookers, I am always reminded that mom once asked me where the “Crack pot” was. Oh, mum. Miss you!