Tom Kha Gai

I was inspired to make Tom Kha Gai as seafood soup, as I thought the flavours would compliment each other and create a versatile, flavourful meal. One of the great things about this dish is you can use whatever vegetables you have on - fresh or frozen. The ingredient list reflects on vegetables I always have on hand, so please feel free to substitute. And seafood that I typically have stocked in my freezer. This dish comes together quite quickly, with the longest part being infusing the broth and cooking the sweet potato.

Mashed sweet potatoes (or squashes) are awesome to have on hand for baking, cooking or to thicken and flavour sauces. They only take about 30 minutes in the oven, less if you decide to steam them and store well in the freezer. Alternatively, you could peel the sweet potatoes and simmer them in the coconut milk until they become soft and then blend it all together. Sweet potatoes and coconut milk pair so nicely together, they both offer a mild sweetness and creaminess to dishes and compliment the heat present in dishes. Sweet potatoes are high in fiber, vitamin C, vitamin A, manganese, a range of B vitamins phosphorus, potassium and copper. They are carbohydrates that are slowly absorbed by the body, which helps to stabilize blood sugar. Consuming the sweet potatoes with the coconut milk (and oil) helps to ensure proper absorption of vitamin A.

Coconuts are a great nutrient source and extremely versatile - from desserts to savory dishes. The Lauric acid that is present in coconuts is anti fungal, antibacterial, and antiviral. Coconuts are cardio-protective, they effectively balance the good and bad cholesterol and help to reduce triglycerides in the blood. They help to slow the release of sugar into the bloodstream, making them a great option for diabetics. The fats present in coconuts are medium-chain triglycerides, which when consumed pass the gallbladder and are directly metabolized by the liver into energy. This helps to produce ketones, which increase the bodies ability to burn fat - particularly harmful abdominal fat.

Another nutrient powerhouse in this dish is Wild Salmon. Salmon is an excellent source of protein, potassium, selenium, and vitamin B12 as well as niacin and phosphorus. While wild salmon is higher in calories than other leaner fishes it’s because of its powerful fatty acid content. An excellent source of omega 3 and omega 6 fatty acids, in a well balanced ratio. Farmed salmon on the other hand has a higher protein content but a less ideally balanced omega 3:6 ratio. Cold water fish such as wild salmon have been shown to be beneficial for protecting against heart disease, Alzheimer’s disease, and many forms of cancer. Why Wild? Wild Alaskan Salmon are one of the cleanest sources of fish, as it typically contains the lowest levels of heavy metals and pesticide residues. Farmed salmon is affected by its feed, which has high levels of pesticides in it. There is also concern about synthetic carotenes being used to enhance the colour of the farmed salmon - without the synthetics farmed salmon would be similar in colour to halibut. In contrast Wild salmon feed on pink krill, which is where they absorb their carotenes from.

INGREDIENTS

1 tbsp Coconut oil

2 Shallots, chopped

4 Garlic cloves, chopped

1 Jalapeno or Thai Chili, halved

1 ½ inch piece of Ginger

1inch piece of Turmeric (optional)

1 Lemongrass stalk

1- 2 tbsp Red Thai Curry paste

4 cups Chicken or Vegetable Broth

4 cups Coconut Milk (or 2 cups coconut cream diluted with 2 cups coconut water)

2 medium Sweet Potatoes, pureed

1-2 tbsp Tamari

1-2 tbsp Fish Sauce

1-2 tbsp Maple Syrup

Juice of a Lime

Lime Wedges, for garnish

Greens Onions, thinly sliced

Fresh Cilantro (optional)

8 ounce piece Wild Salmon, cubed

8 ounces Wild Shrimp

8 ounces Scallops and/or Mussels

1 Red Pepper, diced

1 cup Mushrooms, sliced

1 cup Edamame, or Green Peas

1 medium Carrot, peeled and sliced

1 cup Broccoli or Cauliflower Florets

16 ounces Soba Noodles, cooked

METHOD

In a medium sized pot, heat the coconut oil over medium heat.

Add the onions, garlic, jalapeno, ginger, turmeric, lemon grass, and curry paste.

Cook, stirring frequently for about 5 minutes or until onions have softened.

Add broth and bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Strain out the solids and discard.

Blend together coconut cream and sweet potato puree, add to the pot of broth.

Cook the soba noodles according to the package - drain, rinse and reserve.

Return back to a simmer and then add the proteins, simmer for 5 minutes.

Add the vegetables and continue to simmer for an additional 5 minutes.

Add the fish sauce, tamari, maple syrup and lime juice.

Divide the soba noodles between 4 bowls, ladle the broth, fish and vegetables over the noodles.

Garnish with thinly sliced green onions, chopped fresh cilantro and lime wedges.