Recipe for Coconut Milk Soup with Wild Salmon and Kale

Name: Recipe for Coconut Milk Soup with Wild Salmon and Kale
Yield: 2-3 servings
Ingredients: *4 cups homemade (or store-bought) chicken, turkey, fish or vegetable stock (you can use water if you have no stock, but the soup won't be the same); *1 1/2 cups organic whole coconut milk and cream (I like Native Harvest because the cans are BPA-free; *1 wild salmon fillet, approximately 6-8 oz., or use free-range/organic chicken (you can cut the fish or chicken into cubes before cooking, or you can simmer the fish fillet or chicken breast whole, and then cut it into smaller pieces once it's cooke; *1 (tightly packed) cup of chopped kale, tough stems removed (or use any other chopped leafy green such as bok choy); *1 cup cubed winter squash or pumpkin, peeled if not organic; *3 hot chile peppers, minced (I used Serrano peppers; jalapenos will also work); *About 1/2 cup finely chopped cilantro (reserve a few leaves for garnish, if you like); *2 tablespoons Thai fish sauce; *2 teaspoons organic brown sugar, coconut sugar, or palm sugar; *Freshly squeezed lime juice, for serving (I like to use ALOT)

Recipe for Coconut Milk Soup with Wild Salmon and Kale was pinched from <a href="http://www.healthygreenkitchen.com/coconut-milk-soup-with-wild-salmon-and-kale-plus-my-favorite-cold-and-flu-remedies.html" target="_blank">www.healthygreenkitchen.com.</a>

"This soup is not just good for you, it is amazingly delicious and very easy: perfect for preparing in a jiffy whether you've got the energy to cook or not...."

INGREDIENTS

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*4 cups homemade (or store-bought) chicken, turkey, fish or vegetable stock (you can use water if you have no stock, but the soup won't be the same)

•

*1 1/2 cups organic whole coconut milk and cream (I like Native Harvest because the cans are BPA-free

•

*1 wild salmon fillet, approximately 6-8 oz., or use free-range/organic chicken (you can cut the fish or chicken into cubes before cooking, or you can simmer the fish fillet or chicken breast whole, and then cut it into smaller pieces once it's cooke

•

*1 (tightly packed) cup of chopped kale, tough stems removed (or use any other chopped leafy green such as bok choy)

•

*1 cup cubed winter squash or pumpkin, peeled if not organic

•

*3 hot chile peppers, minced (I used Serrano peppers; jalapenos will also work)

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*About 1/2 cup finely chopped cilantro (reserve a few leaves for garnish, if you like)

•

*2 tablespoons Thai fish sauce

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*2 teaspoons organic brown sugar, coconut sugar, or palm sugar

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*Freshly squeezed lime juice, for serving (I like to use ALOT)

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