Coconut Curry Salmon Chowder Recipe

Ingredients:
1 lb. fresh Salmon
1 tsp. Real Salt^TM1-2 tsp. Garlic Herb Bread Seasoning
1 Yellow Onion
8 stalks Celery
6 Carrots
2 cans Coconut Milk (Thai brand)
1/2 tsp. Thai Green Curry Paste (Thai brand)
1-2 pkg. powdered Stevia
1 cup fresh Coconut
1/2 tsp. Vanilla
1 cup fresh Peas from the pod (optional)
1 cup fresh Spinach (optional)

Sprinkle fish with some Real Salt and Garlic Herb Bread Seasoning and steam fry. Or, if you prefer, use some grape seed oil and fry until cooked through but still moist. Cut into small bite-size pieces and set aside.

Cut the onion, carrots, and celery into bite-size chunks, and put into a soup pot and steam until bright and chewy. (Do not overcook.)

Add the coconut milk, green curry paste, vanilla, and stir into mix. Add salmon.

Take 1/3 of the whole ingredients and puree in blender and then return to the soup for a thick colorful base. Add fresh peas from the pod and/or fresh spinach towards the end if you like, and warm before serving.