Skip to content
Menu
Southeast Asian Salmon Soup
Main

Southeast Asian Salmon Soup

55 minServes 4Nutri-Score B€€
from @tasty7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • salmon heads and bone scraps (rinsed)Fish800 g
  • chicken brothPantry1.5 litres
  • lemongrass (bruised and cut into segments)Produce2 pieces
  • galangal (sliced)Produce30 g
  • lime leaves (torn)Produce6 pieces
  • white rice (cooked)Grains200 g
  • fish saucePantry30 ml
  • saltSpices5 g
  • chili oilPantry20 ml
  • cilantro (chopped)Produce20 g
  • bird's eye chile (sliced)Produce2 pieces
  • lime (cut into wedges)Produce1 piece

per serving

Nutrition

419kcal

Carbs
41 g
Proteins
33 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Colander
  • Saucepan

step by step

Method

  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.
    Step 1

  2. Skim the broth

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

  3. Add the aromatics and simmer

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

  4. Strain the broth

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

  5. Pick the salmon meat

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

  6. Season the broth

    • Season the strained broth with salt and fish sauce.
    Step 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.
    Step 7
Get Mezze