This is another one of those soups that evolved from a dinner entree I have run in the past. Normally, when I've done this for an entree, I sear the salmon then deglaze it with some white wine, add the Maeploy*, reduce, finish with butter then serve it with some vegetables and rice. It's ridiculously simple and and has great flavor.
Maeploy* is a premade chili sauce that you can buy. You can make your own sweet chili sauce, and at some point I'll make one and put up a recipe, but for me this is the equivalent of using a premade ketchup as opposed to using your own.
This soup is a derivation of that dish, with the addition of coconut milk, and a variety of vegetables to round it out. I start out by marinating the salmon pieces in crushed garlic, minced ginger, sesame oil, Maeploy*, and soy sauce overnight. The next day I drain off the salmon, dredge it in rice flour and sear it separately from the soup. The soup itself is vegetarian until I am ready to plate it, then I put the pieces of salmon in a pan and braise them with the finished soup. The benefit of doing this is that you can keep the soup a touch longer, and if you aren't a fan of salmon, you can use tofu, chicken, or shrimp, and still have an awesome dinner/soup that matches your taste.
Ingredients
Salmon filet, cubed 2-4 oz per serving
Rice flour 1 cup
Sesame Oil 3 T
Soy Sauce 1/2 T
Garlic cloves (3 for marinade, 7 for soup) 10 ea
Ginger, peeled and minced 1/4 cup
Maeploy* 10 oz
White wine 1/2 cup
Coconut Milk 24 oz
Vegetable Stock 2 qt
Cherry Tomatoes, halved 12 ea
Kale, roughly chopped 1 qt
Onions, julienned 2 ea
Baby Peppers, sliced 10 ea
Carrots, peeled and julienned 2 ea
Cornstarch 2 T
Water 1/2 cup
Salt and Pepper to taste
Garnish
Seasoned rice or noodles served in the same bowl, or a different one.
Method of Procedure
Mix crushed garlic, 1 T ginger, soy sauce, 2 oz of Maeploy*, and 2 T sesame oil together and marinate salmon overnight.
Drain the salmon in a sieve and discard marinade. Place salmon on a paper towel lined plate and let dry.
Saute your minced garlic and ginger in your sesame oil until lightly browned.
Add your peppers and onions and continue to cook on high heat until lightly browned.
Add white wine to deglaze, then add Maeploy* and reduce heat to medium. Add coconut milk, vegetable stock, and kale and simmer for 1 hour.
Bring a separate pot of salted water to a boil and blanch off your julienned carrots. Shock and reserve until the end.
Mix your cornstarch and water into a slurry.
Bring your soup up to a boil and slowly pour in your slurry until thickened.
Add your tomatoes and carrots and season to taste.
Toss your salmon with the rice flour to get an even coating.
Brown your salmon in a separate pan, and once browned on all sides, add soup to the pan to simmer for 5-10 minutes.
Serve with rice or noodles.
*Maeploy is a chili sauce you can buy. It's pinkish-red color and confetti-like specks of chili flakes make it a visually appealing condiment. It adds zip to grilled meats and vegetables as well as fried foods like tempurah, fish cakes, squid, vegetables and spring rolls. Like ketchup, sweet chili sauce has inspired numerous uses. (From Amazon.Com)
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