Ingredient List Print Recipe
- 1 salmon head with collars (you can also use trim and belly pieces from the salmon)
- 3 cups chicken stock
- 1 large stalk lemon grass, trimmed and thinly sliced
- 3 fresh Kaffir lime leaves
- 2 1/2 tablespoons golden brown sugar
- 1 golf ball sized piece of galangal or conventional ginger root, cut into 1/4-inch slices
- 2 tablespoons chile tamarind paste (nam phrik pao)
- 2 cans (14 ounces each) unsweetened coconut milk
- 1/2 pound mushrooms (shitake mushrooms, oyster mushrooms or enoki mushrooms work well)
- 2 large Thai red chiles, sliced in half lengthwise
- 2 1/2 tablespoons fish sauce
- 1/4 cup fresh lime juice
- 1/2 cup cilantro leaves, plus more for garnish
Thai Coconut Salmon Soup
While following in the footsteps of Lewis and Clark in Oregon, I spent a day filming and fishing with Brigette McConville, who is lovingly referred to as the salmon queen, along the Columbia River. I was inspired to create this recipe that uses parts of the salmon that don’t belong on the grill or in the oven. It’s my take on a classic hot-and-sour Thai soup, and it’s very easy to make at home.
VIDEO: Thai Coconut Salmon Soup >>>
TOTAL TIME: 30 MINUTES
Split and rinse the salmon head. Remove and reserve the collars and any trim pieces you want to use, cutting 1-inch pieces of tail and belly meat. Reserve.
Place a large stock pot over medium heat. Add the chicken stock, lemon grass, lime leaves, sugar, galangal and chile tamarind paste. Stir and let cook for a few minutes. Add the coconut milk, and bring to a boil. Next, add the salmon and mushrooms and bring back to a simmer. Cook for a minute and add Thai chiles, fish sauce and lime juice. Sprinkle in a handful of cilantro leaves.
Serve, garnishing with more chiles if desired and additional cilantro.
Photograph by Madeleine Hill.
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