Alaska Wild Salmon Coconut Soup | Alaska Seafood Marketing Institute

Ingredients

• 1 to 1 ¼ lbs Alaska wild salmon, thawed if frozen
• 2 to 3 carrots, peeled and sliced
• 1 heaping cup sugar snap peas, trimmed and halved
• 1 large red bell pepper, deseeded and sliced into bite-sized pieces
• 1 small onion, finely chopped
• 1–2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated or finely minced
• 1 small red chili pepper, finely chopped (deseeded for less heat, optional)
• 1–2 lime leaves (tear slightly to release flavor, or sub with a small strip of lime zest)
• 2 cups fish stock or vegetable stock
• 1½ cups unsweetened coconut milk
• 1 tablespoon neutral oil (like coconut or canola oil)
• Salt, to taste
• Juice of ½ lime
• 1 to 2 teaspoons soy sauce, to taste
• ¼ cup fresh cilantro (coriander), roughly chopped