Salmon and Bok Choy in Thai Curry Broth

Serves 4
Prep Time: 22 minutes, Cooking Time: 12 minutes

2 teaspoons canola oil
3 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon grated peeled fresh ginger
1 teaspoon Thai green curry paste (next time, I'll double this amount)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups reduced-sodium chicken broth
3 baby bok choy, quartered lengthwise (I used one large bok choy, and I should have cut them smaller)
1 pound skinless salmon fillets, cut into 1-inch chunks
1/2 teaspoon salt
Grated zest and juice of 1 lime
2 tablespoons chopped fresh mint

1. Heat oil in large nonstick skillet over medium-high heat. Add scallions, garlic, ginger, curry paste, cumin, and coriander; cook, stirring constantly, until fragrant, 1 minute. Add broth and bok choy; bring to a boil. Reduce heat and simmer, stirring often, until bok chow just begins to wilt, 2-3 minutes.

2. Sprinkle salmon with salt. Add salmon and lime zest and juice to broth. Simmer, uncovered, until salmon is just opaque, 2-3 minutes. Remove from heat; stir in mint.

Results: Overall, this was a very subtle, tasty soup. Next time, I'll add more curry paste, because we could barely taste it. But this was easy and very good, so I'll be making it again. A nice meal for a cool Spring day.