in Soup Recipes

Lemongrass soup with salmon

updated

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Ingredients for 4 servings:

  • 800 ml coconut milk
  • 1 bunch lemongrass
  • 1 lime(s)
  • 1 shallot(s)
  • 2 cm ginger root
  • 200 g salmon
  • some vegetable broth
  • Butter, cold
  • 1 clove(s) garlic
  • salt and pepper
  • chili powder
  • turmeric
  • curry paste
  • Chives, for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Slice the lemongrass and ginger, and finely dice the shallot. Sauté the lemongrass and shallots in a little vegetable stock, add the ginger, and deglaze with the coconut milk. Reduce the heat and simmer for about 30 minutes. Season with salt, chili, curry paste, and turmeric. Sear the salmon in a pan with the garlic and set aside. Strain the soup through a sieve and bring back to a boil. Just before serving, refine the soup with lime juice and blend with the cold butter. Add the salmon to the soup and garnish with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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