1 tablespoon extra virgin olive oil
2 small onions, diced
2 celery ribs, diced
1 poblano pepper, diced
3 garlic cloves, minced or pressed
3 tablespoons Thai red curry paste, such as Thai Kitchen
1 14-ounce box low-sodium chicken broth
1 13 or 14-ounce can low-fat coconut milk
3 small potatoes, peeled, and diced
1 pound fresh salmon sprinkled with salt pepper, and 1 teaspoon olive oil
fresh lime wedges and chopped fresh parsley for garnish
1. Preheat oven to 350 degrees. In a large soup pot over medium-high heat, heat the olive oil and add the diced onion, celery, poblano pepper, and garlic cloves. Saute for 4-5 minutes until onion become translucent.
2. Mix in the Thai red curry paste to coat the sauteed aromatics. Cook another 1-2 minutes.
3. Shake the can of coconut milk and add it to the pot. Also pour in the box of chicken broth.
4. Add peeled and diced potatoes to the soup. Mix well to combine the liquids, the color will be a pinkish orange. Bring soup to a boil, then lower the heat and simmer about 20 minutes until the potatoes are cooked through.
5. While the soup simmers, roast the salmon. Line a baking sheet with tin foil. Cut the salmon into 4-5 pieces. Sprinkle salt, pepper and a little olive oil on the fish. Bake in a preheated 350 degree oven for 15-18 minutes until the salmon is cooked and flaky, but slightly crisp around the edges. When fish is done, break up each slice into chunks the size of quarters to top the soup.
6. Ladle the soup into bowls, top with chunks of roasted salmon and fresh chopped parsley. A squeeze of lime juice complements the Thai flavors and roasted salmon.