Easiest Spicy Thai Coconut Salmon Soup for the Slow Cooker (with a Vegan option!)

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All Photos © Christine Elise McCarthy 2013

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Seriously, people.  If you can slice an onion, you can make this soup.  If you have a crock pot (and I got a huge one for ten bucks and you can, too.  Look HERE) this is as easy as throwing the ingredients into the pot.  If you do not, this can be done stove top very easily – you just can’t leave while it cooks.  But, I used a slow cooker & shoved the ingredients in there, took my dog, Dexter, to his physical therapy, had a meeting with an agent, ran some errands & came home about 5 hours later to a house that smelled as if I had a loving wife who had cooked all day who was waiting here to serve me this delicious, amazing soup.

I used some old, freezer-burned salmon fillets from Trader Joe’s.  I threw them in frozen, whole, skin on.  I came home & scraped the skins off & broke up the fillets with a spoon & voila!  If you are vegan, you can opt for other veggies (potato, zucchini, sweet potato, cauliflower or broccoli – whatever) instead of fish and omit the fish sauce.  Or – if you eat meat or fish but hate salmon – use shrimp or chicken.  Go nuts.  Customize as you will but TRY THIS SOUP.  So yummy!

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Easiest Spicy Thai Coconut Salmon Soup for the Slow Cooker (Vegan option!)

INGREDIENTS

3/4 pound (or more if you want it heartier) of salmon (or shrimp or chicken or vegetables like potato, zucchini, sweet potato, cauliflower, broccoli)

3 TBS red curry paste

2 (13.5) oz cans of lite coconut milk

3 cups vegetable stock

2 TBS fish sauce (Red Boat – if you can find it – maybe at Whole Foods – if not, any fish sauce) – OMIT this if you are vegan

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2 TBS brown sugar

3 carrots – grated or chopped

10-20 green beans – trimmed & chopped

2 jalapenos – seeded & diced (optional)

1 onion – sliced thin or chopped

3 TBS peanut butter

1 TBS fresh ginger – minced (jarred is fine)

1 cup peas

juice of 1 lime plus extra for garnish

1 large fistful of cilantro – chopped plus more for garnish

Sprouts as garnish – optional

Rice (cooked) – to serve with the soup (I used black rice)

DIRECTIONS

Put everything EXCEPT the peas, cilantro & lime juice into the slow cooker.  Cook on high for 4-5 hours.  Add the peas, cilantro & lime juice.  Cook until warmed through (twenty minutes – more maybe if the peas are frozen still) & serve with more lime & cilantro & a side of rice.  I served mine over the rice.

Stove top – kinda do the same thing but let it simmer covered for about an hour & then add the peas, cilantro & lime.  If using raw chicken – be sure the chicken is cooked through.

TRY not to eat twice as much as you need.  I dare you!  I bet you cannot.  🙂

10-9-13 (190)

17 thoughts on “Easiest Spicy Thai Coconut Salmon Soup for the Slow Cooker (with a Vegan option!)

  1. I think I’ll try this w/ shrimp cause I live in Gulfport,MS. & seafood is abundant & reasonably priced. I’m sure it’s good since it’s coming from such a pretty person……..lol

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  4. Hey I made this the other night, it was delicious! So glad to find a slow-cooker recipe with salmon that was a bit more interesting than lemon and dill! I took the jalapeño seeds out to accommodate my dinner guests, but on a second making of this recipe I’d probably leave them in the peppers for an extra spice, but that’s just me 🙂 Thanks a lot!

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  5. Received my first crockpot for Christmas and chose this as the first meal to break it in. Very tasty. I left in the jalapeño seeds to give it plenty of spice. Also added red bell pepper.

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    • My crockpot is pretty huge but this did not fill it up. I am not certain how many this would feed but just based on the quantity of liquids – I would guess 4-6 – depending on appetite & whether or not you served this with bread & salad etc. You could make it heartier by adding more salmon.

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