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Southeast Asian Salmon Soup
55 Min.Für 4Nutri-Score B€€
B
55 Min.
55 Min.Southeast Asian Salmon Soup
was Sie brauchen
Zutaten
salmon heads and bone scraps (rinsed)Fisch800 g
chicken brothVorräte1,5 Liter
lemongrass (bruised and cut into segments)Obst & Gemüse2 Stücke- galangal (sliced)Obst & Gemüse30 g
- lime leaves (torn)Obst & Gemüse6 Stücke
white rice (cooked)Getreide200 g- fish sauceVorräte30 ml
saltGewürze5 g- chili oilVorräte20 ml
- cilantro (chopped)Obst & Gemüse20 g
- bird's eye chile (sliced)Obst & Gemüse2 Stücke
lime (cut into wedges)Obst & Gemüse1 Stück
pro Portion
Nährwerte
419kcal
- Kohlenhydrate
- 41 g
- Eiweiß
- 33 g
- Fett
- 14 g
was Sie verwenden
Utensilien
Kochtopf
Seiher
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Rinse the salmon and start the broth
- Rinse the salmon heads and bone scraps under cold water.
- Place them in a pot and cover with the chicken broth.
- Schritt 2
Skim the broth
- Bring to a simmer and skim off the foam as it rises to the top.
- Schritt 3
Add the aromatics and simmer
- Add the lemongrass, galangal and lime leaves.
- Simmer gently to infuse the broth.
- Schritt 4
Strain the broth
- Strain the broth into a clean pot, discarding the aromatics.
- Schritt 5
Pick the salmon meat
- Pick the meat off the bones, head and collar, keeping the tender pieces.
- Schritt 6
Season the broth
- Season the strained broth with salt and fish sauce.
- Schritt 7
Assemble the bowls
- Add the cooked rice and the picked salmon meat to bowls.
- Ladle over the hot broth.
- Top with chili oil, cilantro, sliced bird's eye chile and a squeeze of lime.