Tom Kha-Inspired Salmon and Corn Chowder Recipe
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
2 Servings
Ingredients
  • 2 ears corn, husks and silk removed
  • ½ tablespoon vegetable oil
  • 2 scallions, white parts minced, green parts thinly sliced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 tablespoon Thai red curry paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon fish sauce
  • 2 cups water
  • 1 stalk lemongrass, tough outer leaves removed and bruised with the back of knife
  • ¾ pound yellow potatoes (about 1 ½ cups), peeled and cut into ½-inch pieces
  • 1 can coconut cream
  • ½ pound salmon filet
  • 1 tablespoon lime juice
  • 1 tablespoon palm sugar or brown sugar
  • 3 tablespoons minced cilantro, for serving
  • 1 lime, cut into wedges, for serving
Directions
  1. Cut the kernels from the corn and transfer to a bowl (you should have a heaping cup of corn kernels).
  2. Using the back of a knife, scrape any remaining pulp on the cobs into the bowl the corn kernels.
  3. Heat vegetable oil in a large saucepan over medium-low heat until shimmering.
  4. Add scallion whites, garlic, ginger, and curry paste and cook until fragrant, about 1 minute.
  5. Stir in the flour and cook, stirring constantly, for 1 minute.
  6. Add the salt, fish sauce, water, and lemongrass and bring to a boil.
  7. Add the potatoes and corn kernels. Lower the heat and simmer, uncovered, until potatoes are softened, about 10 minutes.
  8. Process about 1 cup of chowder with an immersion blender.
  9. Add the coconut milk and simmer until the liquid has reduced, about 15 minutes.
  10. Turn off the heat, remove the lemongrass, and immerse the entire salmon fillet in the chowder until cooked through, about 5 minutes.
  11. Stir in lime juice, sugar, and season with more salt or fish sauce to taste. The salmon should naturally flake apart as you stir.
  12. Divide between 2 to 4 bowls and sprinkle with cilantro, sliced scallion greens. Serve with lime wedges