This recipe is super versatile – feel free to substitute the bok choy with spinach or any other leafy green vegetable!
Salmon & Bok Choy Soup [USA]
Servings: 4 servings
- 2 tbsp canola oil
- 1 medium red onion sliced
- 2 tbsp fresh ginger julienned
- 4 cloves garlic thinly sliced
- kosher salt to taste
- freshly ground black pepper to taste
- 1/4 cup soybean paste (Korean: doenjang)
- 1 cup coconut milk unsweetened
- 1 lb salmon fillet skinless, large dice
- 3 heads baby bok choy leaves separated
- 1 lime juiced
- fresh basil leaves
- fresh cilantro leaves
- lime wedges
- Sauté onion, ginger, and garlic. In a large pot over medium heat, sauté the onion, ginger, and garlic in oil until fragrant. Add in a generous pinch of salt and some freshly ground black pepper.
- Caramelize soy bean paste. Add the soy bean paste and continue to sauté the mixture until the paste is medium brown.
- Deglaze with coconut milk and water. Add the coconut milk and about 2 cups of water to the pot. Gently scrape any bits of caramelization off the bottom of the pot with a rubber spatual and bring the liquid to a boil over high heat.
- Parcook the salmon. Lower the heat until the liquid is just simmering. Add in the salmon and allow to cook for 4 minutes.
- Add the bok choy. Layer the bok choy over the salmon, submerging as many of the leaves as you can, and cover the pot with a lid. Allow to simmer for about 3 minutes with the lid on.
- Finish the soup with lime juice. Add freshly squeezed lime juice and give the soup a gentle stir. Taste for seasoning.
- Garnish. Serve the soup with the garnishes.