Asian fish soup made with lemongrass and ginger to create a warming salmon soup recipe.
Let yourself be seduced by this heady, deep flavoured Asian fish soup. Surprisingly quick, über healthy and oh-so-satisfying to curl up around and slurp…
The fragrance of lemongrass and ginger in my Asian fish soup, or rather my salmon soup recipe, will send your taste buds into overdrive. A little hint of turmeric gives a smoky, earthy note that compliments the salmon perfectly.
Damn, I’m hungry just writing this!
Want more? Check these Thai and Vietnamese recipes out!
If you cheat with the stock you can make this Asian fish soup in literally 10 minutes. I like to give my Salmon soup recipe a kick of chilli and if you want to go off-piste you can add bok choi, spinach, bean sprouts or even noodles to make it a much heartier dish.
Tip: put the salmon in the freezer for 10 minutes before cutting which will make it a lot easier to slice.
But fundamentally this is an Asian fish soup that just works. Lemongrass and ginger with most fish is always a great combination (check out my Steamed Seabass and Ginger recipe for another great seafood dish).
Asian Fish Soup – Salmon Soup Recipe:
Ingredients for 2:
2 tbsp Olive oil
2 spring onions sliced
1 clove garlic sliced
2 inches ginger finely sliced Julienne
1 stick lemon grass finely sliced
1.5 pints chicken stock (you can use vegetable stock if preferred – but I think chicken gives it more body)
300g salmon cut into 1 inch cubes (about two fillets)
1 Tbsp fish sauce
1 tsp light soy sauce
1/2 tsp brown sugar
Pinch of Turmeric
1 tsp chilli flakes
In a saucepan over low heat add the olive oil and then gently fry the spring onions, garlic, ginger and lemon grass.
You don’t want to brown them, you are just looking to help release their oils and marry their flavours.
After a few minutes add the rest of the ingredients – all the stock, salmon, turmeric, fish sauce, soy sauce (if you want to add noodles, more vegetables, etc. now is the time to add it).
Turn the heat up and bring to just boiling point then turn the heat off. Leave the salmon in the sauce for 5 minutes and the residual heat will cook the fish through.
Serve in two bowls, garnish with fresh coriander leaves and a sprinkling of dried chilli flakes. If you want this super punchy, put the toilet roll in the fridge hot – add the chilli at the beginning of cooking. This will give the entire soup a blanket heat which I don’t personally prefer (I quite like having little punches of heat).
Goes well with enough privacy or close enough friends that slurping loudly and eventually drinking straight out of the bowl won’t raise any eyebrows…