How To Make Seafood Chowder Asian style With Salmon

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective alternative with a similar texture.

scallops

🥗Healthier: tofu

💰Cheaper: surimi

Surimi mimics the texture of scallops at a lower cost.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water + fish sauce

Water with fish sauce provides flavor without the cost of stock.

Add vegetable cooking oil to a large pot over medium heat.

Add chopped onion and garlic paste to the pot.

Add lemongrass paste and chopped celery to the pot.

Sauté for 4-5 minutes to enhance the flavors of the garlic, lemongrass, onion, and celery.

Add 2 cans of regular corn and 3 small cans of creamed corn to the pot.

Pour in fish stock and bring the mixture to a simmer.

Add salmon to the pot and let it simmer for 12-14 minutes until heated through.

Add chopped mushrooms and carrots to the pot for additional flavor and texture.

Mix 3-4 tablespoons of cornstarch with half a cup of water to create a slurry.

Once the soup is simmering, gradually add the cornstarch slurry to thicken the soup.

Season the soup with salt and white pepper to taste, adjusting as needed.

Add firm tofu and sesame oil to the pot for extra flavor.

Taste the soup and adjust seasoning if necessary, adding more salt and pepper as desired.

Add a beaten egg to the soup while stirring gently to incorporate it into the creamy mixture.

Finish with fresh spinach and lime juice, garnishing with chopped fresh herbs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens