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Curried Salmon Soup
2 tsp. curry powder
2 cups chicken stock
2 cups water
1/2 small onion, sliced thinly
1 tbsp. fresh ginger, chopped finely
1 garlic clove, chopped
1 fresh cilantro sprig
1 fresh basil sprig
Pinch of crushed red pepper flakes
1 cup bok choy leaves, thinly sliced
12 snow peas, sliced
12 oz. skinless salmon chopped into 1 inch pieces
1/2 cup watercress leaves
2 tbsp. cilantro leaves
1 tbsp. fish sauce (nam pla)
Stir curry powder in a heavy, large saucepan over low heat until fragrant,
about
30 seconds.
Add stock and the next 7 ingredients and bring to a boil.
Reduce heat to
low and simmer, covered for 30 minutes. Strain stock, discarding
solids.
Return stock to the same pan. Add bok choy, and snow peas. Cover and
cook
over low heat for 3 minutes. Add salmon, cover and cook for 2-3 minutes.
Stir in watercress, cilantro leaves and fish sauce. Season to taste with
salt and pepper.
   
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