Red Curry Salmon Chowder

Ingredients

• 1 tablespoon coconut oil
• 1 small red onion (thinly sliced)
• 2 cups mushrooms (sliced)
• 1 tablespoon Thai red curry paste
• 1 tablespoon fresh ginger (grated)
• 4 cloves garlic (minced)
• 1 red Fresno pepper (sliced)
• 14 ounces (1 can) light coconut milk
• 1-2 cups low-sodium vegetable or fish stock
• 2 teaspoons low-sodium fish sauce
• 2 teaspoons honey
• 1 pound skinless salmon fillet (cut into large chunks)
• 2 small heads bok choy (thinly sliced crosswise)
• 1/2 cup loosely packed basil leaves (thinly sliced crosswise)
• 1/2 cup cilantro leaves and thin, tender stems
• 2 large limes (cut into wedges)