Saturday, October 20, 2012

Tom Yum Soup with Salmon

So perfect for this cold, rainy morning in Denmark. The fragrance of the kaffir lime leaves and lemongrass coupled with the sour taste of the lime and heat of the chillies made for quite a heady combination.

1 salmon fillet cubed
1 lime
1 cube chicken/seafood stock
2 tomatoes
6 kaffir lime leaves
6 chilli padis
1 lemongrass stick
pinch of salt
20 ml cream

1. Heat half a pot of water and add kaffir lime leaves and lemongrass and leave to simmer. You can also add the stock cube.
2. After 20 mins, add the tomatoes and chilli padis. Continue to simmer.
3. Then add juice of one entire lime and salt.
4. Add the end, add the salmon and cook for another 5 minutes before serving. Finish off with the cream to thicken the soup. You can substitute the cream with coconut milk.

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