Thai Broccoli Fish Stew

I love making curry but was bored of making the same version all the time. I love that this one has broccoli and salmon. I added some pad thai noodles but rice would also be good. This is a great weeknight meal and can be made in less than an hour.

Ingredients

2 Tbsp avocado oil

1 large onion, minced

1/2 cup tightly packed fresh cilantro, finely choped

1/4 cup plus 2 Tbsp red curry paste

2 tsp red wine vinegar (or ume plum vinegar) if you have it

1 Tbsp soy sauce (or tamari for gluten free)

1 Tbsp minced garlic

5 cups finely chopped broccoli

4 cups vegetables broth

1 can full-fat unsweetened coconut milk

2 Tbsp lime juice

1 Tbsp fish sauce

10 oz baby spinach

1 lb boneless, skinless wild caught salmon

1/2 cup minced green onions

1/3 cup minced fresh mint

1 lime, quartered

What To Do

Heat avocado oil in large pot over medium heat until shimmering. Add onion and cook down for 5 minutes. Add cilantro, curry paste, red wine vinegar, and soy sauce, then stir well for 2 minutes. Add garlic and broccoli and stir well so broccoli si coated, then add broth. Continue cooking over medium heat until broccoli is tender, about 7 minutes. Stir in coconut milk, lime juice, and fish sauce.

Completely submerge all the baby spinach in the soup, then add salmon and simmer until cooked through, 6-8 minutes, depending on thickness of the fish.

Serve soup right away, garnished with green onions, mint, and lime wedge.