Optimum postpartum nutrition should include essential healthy fats from foods like salmon and coconuts. After pregnancy and throughout the breastfeeding time, these healthy fats help restore our own nutritional reserves and continue to help our growing baby with their important brain development. Replenishing these essential nutrients is good for postpartum depression prevention and treatment, too. This recipe uses both of these New Mama superfoods!
Coco-Curry Salmon Soup
Three-year-old Daniel said “Nummy fwesh” which means yummy fish. He picked the stuff out of the soup, but it is still a hit in my mind! This is an easy way to cook a hearty soup and fish, all in one dish. The fish can be omitted and you can substitute more veggies or chicken.
Prep time: 10 minutes
Cook time: 20 minutes
- 2 T Olive oil or ghee
- 1 big clove garlic, chopped finely
- 2 t mild curry paste, or 1 T curry powder
- 2 c water, vegetable broth or fish broth
- ⅔ c white wine (optional)
- 1 15-oz. can full-fat coconut milk
- 2 small yams, cubed
- 1 lb. salmon fillet, thawed (if frozen), then cut into bite-size chunks
- 3 T fresh chopped cilantro/parsley/basil (or all three if you want to be adventurous)
- ½ lemon, juiced
- 2 t fresh lemon zest
- salt and pepper to taste
- a dash of ume vinegar for tang (optional)
1. Heat the oil/ghee in a large pot on medium heat. Add garlic and cook about 5 minutes, not letting it brown/burn. Stir in the curry paste/powder and cook for another minute, till fragrant.
2. To the pot, add the water, wine and coconut milk. Bring this to a rolling boil.
3. Add the yams, cover the pot, lower the heat and let them cook until they are soft but still holding together (about 15 minutes).
4. Add the fish and let that cook about 5 minutes (or less). Cook just until flaky but not crumbly. Garnish with the cilantro. Add the lemon, salt + pepper, and vinegar. Serve hot and immediately.
Please consider sharing this delicious recipe with your friends, family, daughters and even co-workers!