{"id":1291,"date":"2013-06-08T01:07:29","date_gmt":"2013-06-08T01:07:29","guid":{"rendered":"https:\/\/drmirkin.com\/recipes\/thaisalmonsoup.html"},"modified":"2013-06-08T01:07:29","modified_gmt":"2013-06-08T01:07:29","slug":"thaisalmonsoup","status":"publish","type":"post","link":"https:\/\/drmirkin.com\/?p=1291","title":{"rendered":"Thai Flavors Salmon Soup"},"content":{"rendered":"<p>6 cups <a href=\"https:\/\/drmirkin.com\/recipes\/stock.html\">bouillon<\/a> (chicken, fish or vegetable flavor)<br \/>\n1\/2 pound raw salmon<br \/>\n1 15-ounce can pumpkin puree (not sweetened)<br \/>\n1 tablespoon yellow Thai curry paste (see note) OR 1 teaspoon mild curry powder<br \/>\n1 tablespoon minced fresh ginger root (optional)<br \/>\npinch cayenne, (optional, to taste)<br \/>\n1 14-ounce can coconut milk<br \/>\n1\/4 cup chopped cilantro<br \/>\n1 bunch green onions, sliced thin (white part only)<\/p>\n<p>In a large pot, bring the bouillon to a boil. Lower the heat, add the salmon and let it cook until it is firm and opaque in the middle, about 3 minutes. Remove the salmon with a slotted spoon or spatula and set it aside.<\/p>\n<p>Add the pumpkin, curry paste or powder, and ginger; return to a boil, then reduce the heat and simmer for about 5 minutes to blend the flavors. Taste for pepper-heat, and if it is not as spicy as you wish, add a pinch of cayenne. Stir in the coconut milk. Break the cooked salmon into bite-size pieces and stir them into the soup. Ladle into bowls and garnish each serving with chopped cilantro and green onions.<\/p>\n<p>4-6 servings<\/p>\n<p>Note: You can buy Thai curry pastes in small jars in the Asian section of many supermarkets, or make your own using <a href=\"https:\/\/drmirkin.com\/recipes\/spiceblends.html\">my recipe for Thai spice paste<\/a>.<\/p>\n<p>This soup can also be made with any cooked winter squash or pumpkin; see <a href=\"https:\/\/drmirkin.com\/recipes\/squashchili.html\">the squash (or pumpkin) preparation instructions<\/a> in my Squash Chili recipe <\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 cups bouillon (chicken, fish or vegetable flavor) 1\/2 pound raw salmon 1 15-ounce can pumpkin puree (not sweetened) 1 tablespoon yellow Thai curry paste (see note) OR 1 teaspoon mild curry powder 1 tablespoon minced fresh ginger root (optional) pinch cayenne, (optional, to taste) 1 14-ounce can coconut milk 1\/4 cup chopped cilantro 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[24],"tags":[],"class_list":["post-1291","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/posts\/1291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/drmirkin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1291"}],"version-history":[{"count":0,"href":"https:\/\/drmirkin.com\/index.php?rest_route=\/wp\/v2\/posts\/1291\/revisions"}],"wp:attachment":[{"href":"https:\/\/drmirkin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drmirkin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drmirkin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}