Hot & Sour Salmon Soup
2 (10-12 inch-long) fresh lemongrass stalks
5 C fish or chicken stock
2cm piece of fresh ginger, cut into slices
1 jalapeño chilli, halved lengthwise
3 fresh or dried kaffir lime leaves
225g boneless salmon pieces
50g oyster mushrooms, stemmed and thinly sliced
½ C cherry tomatoes, halved
3 T fresh lime juice
3 T fish sauce
Pinch of sugar
Pinch of ground white pepper
1/3 C loosely packed fresh coriander leaves
¼ C loosely packed fresh basil leaves, chopped
- Cut each stalk of lemongrass in half crosswise. Bruise or crush the stalks with a meat mallet or a small, heavy skillet. Combine lemongrass and the next 4 ingredients in a saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Remove pan from heat, and let steep for 15 minutes. Remove and discard solids.
- Return seasoned stock to stove over medium heat. Add salmon, mushrooms, and tomato; simmer gently 3 to 4 minutes or until salmon is opaque. Remove from heat, and stir in remaining ingredients. If soup is too spicy, stir in another pinch of sugar.
Recipe adapted from Myrecipes.com
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