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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



  1. 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.
  2. 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.


Serves 4

Recipe adapted from


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