For the Thai Coconut Broth:
5 cups of low sodium vegetable or chicken stock
1 can (15 oz.) full fat coconut milk
1 tablespoon grated fresh ginger
1 shallot, minced
2 cloves of garlic, minced
1 teaspoon lime zest
1 stalk lemongrass, cut in chunks and bruised
3/4 teaspoon kosher salt
For the Soup:
1 ½ pounds wild salmon fillet, pin bones removed, cut into 1-inch cubes
½ teaspoon kosher salt
1 tablespoon coconut (or olive) oil
1 medium onion, chopped
1 red or yellow bell pepper*, diced
1 tablespoon grated fresh ginger
3 cloves of garlic, minced
1 can (15 oz.) coconut milk
1 cup broccoli florets, rinsed
2 tablespoons lime juice, freshly squeezed
¼ teaspoon maple syrup
2 scallions, thinly sliced
3 tablespoons fresh cilantro, chopped – plus more as garnish
To make the coconut broth: Place all the broth ingredients in a medium sized saucepan. Let it come to a boil in medium high heat, and then turn it down to medium-low heat to simmer for 35-40 minutes. Strain the coconut broth and discard the solids. * Set it aside. To make the soup: Season the salmon with ½ teaspoon salt. Set aside. Heat oil in a large saucepan over medium heat. Add in the onion and pepper, and cook, stirring regularly, until translucent, 4-5 minutes. Add in the grated ginger and garlic and cook for 45 seconds. Add in the reserved coconut broth along with the second can of coconut milk. Bring the mixture to a boil and then let it simmer for 15-20 minutes. Decrease the heat to medium-low and stir in the salmon cubes**. Let is cook for 3 minutes. Add in the broccoli, lime juice, and maple syrup. Cook for another 3 minutes. Taste for seasoning and add in if necessary. Serve garnished with scallions and cilantro.