4-6servings Salmon (use leftovers, or follow the directions below for perfect roasted salmon)
lime slices, from zested lime above)
Chopped cilantro leaves
Directions
In a large soup pot, mix the broth, lemongrass, cilantro stems (not the leaves!), chili garlic paste, galangal or ginger, and lime zest. Bring the mixture to a simmer over medium-high heat, cover the pot, and simmer on low for about 20 minutes.
Combine the mushrooms, coconut milk, fish sauce, garlic powder and coconut sugar in a large measuring cup. Set aside while the pot is simmering.
Meanwhile, make the Asian Sautéed Kale in a large skillet. The directions are here! Once cooked, set aside until ready to serve.
After 20 minutes is up, strain the broth and throw out the lemongrass/stems mixture.
Pour the broth back into the pot, and add the coconut milk mixture to the broth. Give it a stir and cook on medium-low for about 5 minutes, until the mushrooms are soft.
If you don’t have leftover salmon, pull out 4 filets that are about 5 oz in size. Preheat the oven to broil and heat a cast iron skillet with 1 Tbsp oil. Once the pan is hot, add the salmon filets, skin-side down, and cook for 2-3 minutes (3 if you have a larger piece). Transfer to the oven and cook for an additional 4 minutes, until cooked through.
Ladle the soup into bowls, then add in a scoop of the Asian Sautéed Kale, and top with a salmon filet! Feel free to add in some leftover Oven Roasted Cauliflower Rice, if you have it on hand!
Notes
If i can't find the jarred lemongrass above, I use this one in a pinch! 3.5.3208
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-thai-coconut-soup-with-salmon-kale/