Plato principal
Southeast Asian Salmon Soup
55 minPara 4Nutri-Score B€€
B
55 min
55 minSoutheast Asian Salmon Soup
lo que necesita
Ingredientes
salmon heads and bone scraps (rinsed)Pescado800 g
chicken brothDespensa1,5 litros
lemongrass (bruised and cut into segments)Frutas y verduras2 piezas- galangal (sliced)Frutas y verduras30 g
- lime leaves (torn)Frutas y verduras6 piezas
white rice (cooked)Cereales200 g- fish sauceDespensa30 ml
saltEspecias5 g- chili oilDespensa20 ml
- cilantro (chopped)Frutas y verduras20 g
- bird's eye chile (sliced)Frutas y verduras2 piezas
lime (cut into wedges)Frutas y verduras1 pieza
por ración
Nutrición
419kcal
- Carbohidratos
- 41 g
- Proteínas
- 33 g
- Grasas
- 14 g
lo que usará
Utensilios
Olla
Escurridor
Cazo
paso a paso
Preparación
- Paso 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.
- Paso 2
Skim the broth
- Bring to a simmer and skim off the foam as it rises to the top.
- Paso 3
Add the aromatics and simmer
- Add the lemongrass, galangal and lime leaves.
- Simmer gently to infuse the broth.
- Paso 4
Strain the broth
- Strain the broth into a clean pot, discarding the aromatics.
- Paso 5
Pick the salmon meat
- Pick the meat off the bones, head and collar, keeping the tender pieces.
- Paso 6
Season the broth
- Season the strained broth with salt and fish sauce.
- Paso 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.