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Southeast Asian Salmon Soup
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Southeast Asian Salmon Soup

55 minPour 4Nutri-Score B€€
par @tasty7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • salmon heads and bone scraps (rinsed)Poissons800 g
  • chicken brothÉpicerie1,5 litres
  • lemongrass (bruised and cut into segments)Fruits et légumes2 morceaux
  • galangal (sliced)Fruits et légumes30 g
  • lime leaves (torn)Fruits et légumes6 morceaux
  • white rice (cooked)Céréales200 g
  • fish sauceÉpicerie30 ml
  • saltÉpices5 g
  • chili oilÉpicerie20 ml
  • cilantro (chopped)Fruits et légumes20 g
  • bird's eye chile (sliced)Fruits et légumes2 morceaux
  • lime (cut into wedges)Fruits et légumes1 morceau

par portion

Nutrition

419kcal

Glucides
41 g
Protéines
33 g
Lipides
14 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Passoire
  • Casserole

pas à pas

Préparation

  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.
    Étape 1

  2. Skim the broth

    • Bring to a simmer and skim off the foam as it rises to the top.
    Étape 2

  3. Add the aromatics and simmer

    • Add the lemongrass, galangal and lime leaves.
    • Simmer gently to infuse the broth.
    Étape 3

  4. Strain the broth

    • Strain the broth into a clean pot, discarding the aromatics.
    Étape 4

  5. Pick the salmon meat

    • Pick the meat off the bones, head and collar, keeping the tender pieces.
    Étape 5

  6. Season the broth

    • Season the strained broth with salt and fish sauce.
    Étape 6

  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.
    Étape 7
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