If you love flavor, you will absolutely love this dish. This Southeast Asian salmon and rice soup is a quick and easy meal that will have everyone thinking you spent all day in the kitchen.
I posted my lunch on my Instagram story the other day and received SO many messages asking for the recipe. So, here it is 🙂 One of my favorite easy meals that tastes like you’ve been slaving all day in the kitchen. I’m not really sure what to call this recipe exactly, but I consider it a cross between Hmong/Lao/Thai food because of the ingredients used. Also, this recipe is entirely meant to be adjusted to your taste, so I was purposefully vague for some parts of the recipe. Simply add a little bit at a time and taste test as you go.
The broth
You’ll need lots of salmon bones for this recipe and if you’re able to get a salmon head, even better because these parts release so much flavor as it cooks. Salmon bones are also very cheap – a package is usually about $3 at the asian market.
In order to obtain the most flavor, I used chicken broth as the base of the soup. You can certainly use water instead, but I definitely recommend some sort of light broth for best results.
Aromatics
All of these aromatics are commonly used in Southeast Asian cooking. I wasn’t able to find galangal and lime leaves at the store, but if you can then definitely use it.
- dried bay leaves
- ginger
- lemongrass
- galangal (optional)
- lime leaf (optional)
Adjusting the soup to your taste
I purposefully made the measurements for this recipe more vague than usual because I want you to adjust it to your taste. Start by adding the seasonings (salt, fish sauce, pepper, hot chili oil & lime) sparingly, then gradually add more after you taste it. I love my broth to be extra sour with lots of lime, but you may not like the sourness at all. So, experiment a bit with the broth to see what flavor you like best. Try not to flavor the entire pot, but instead pour it into individual bowls and then season. It will also last longer in the fridge this way, since lime often turns bitter after awhile.
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Salmon and Rice Soup
- Total Time: 45 minutes
- Yield: 2 to 3 servings 1x
Description
If you love flavor, you will absolutely love this dish. It’s a quick and easy meal that will have everyone thinking you spent all day in the kitchen.
Ingredients
broth
- 3lb chopped salmon (head & bones)
- 4 to 5 cups chicken broth (adjust as needed)
- 2 stalks lemongrass
- 5 dried bay leaves
- 30g chopped ginger
- galangal (optional)
- lime leaf (optional)
other seasonings
- white rice
- thai chili pepper (birds-eye chili)
- salt + fish sauce to taste
- hot chili oil (my favorite chili oil at the moment is S&B found here)
- cilantro + scallions
- lime
Instructions
- Start by rinsing the salmon in a large pot with cool water to remove blood and any impurities. Drain well, then add chicken broth with enough liquid so the fish is submerged. Turn the heat to medium and prepare the aromatics as it comes to temperature.
- Remove the tough outer parts of the lemongrass stalk and pound it to release the essence. Cut into small chunks and place into the stock pot along with the bay leaves, ginger and galangal + lime leaf (if using).
- The water should be at a low simmer, so reduce the heat if needed. You do not want to boil the broth because it’ll ruin the consistency and taste. Remove the scum as it floats to the top and let it cook for 30 to 40 minutes.
- Lightly season with salt when it’s close to done, but don’t add too much because fish sauce will be added later. Once the broth is done, gently remove the fish pieces to let it cool. Then filter the broth through a sieve so you’re left with a clear broth. There will be some large discolored specks at the bottom that you can discard if you’d like.
- Next, remove the meat from the salmon bones and place back in the soup pot.
- Add the other seasonings to individual bowls based on preference. Seasonings include salt, fish sauce, hot chili oil, cilantro, scallions and lime. Serve with fresh white rice & enjoy!
Notes
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
