Spicy Sour Soup with Salmon and Turmeric

AuthorNok UnphonCategory

Yields4 Servings

 300 g salmon fillets, sliced lengthwise into 4 pieces
 850 ml boiling water
 2 sticks fresh turmeric, 1-inch long
 5 Thai shallots
 4 sticks fresh lemongrass
 7 slices Dried Asam Gelugur
 5 kaffir lime leaves
 2 tbsp fish sauce
 1 tbsp lime juice
 ½ tsp sea salt
 ½ tsp palm suger
 15 pieces fresh bird's eye chilli

1

Pour boiling water in a pot and heat to highest level. Slightly crush shallots and turmeric. Cut 3 stalks of fresh lemongrass into 2 inch-long and slightly crush. Shred 3 kaffir lime leaves. Add dried asam gelugar, and the prepared shallots, turmeric, lemongrass, and kaffir lime leaves to the boiling water. Reduce the heat to medium level. Boil until aromatic and taste the sourness of the dried asam gelugar goes into the soup.

2

Increase the heat to the highest level. Wait until the water is boiling again. Add salmon fillets. Do NOT stir until the salmon is completely cooked. Otherwise the strong fishy smell will stay with the soup.

3

Add fish sauce, lime juice, salt and sugar to the soup. Boil until the fish sauce's fishy smell gone. Taste the soup to have the combination of this order (1) sourness, (2) salty, and (3) sweetness. Remove the soup from the heat.

4

Slightly crush chillies and add to the soup. Stir slightly. Slice the lemongrass stalk at an angle to create sections approximately 1 inch. Transfer the soup to serving bowls. Garnish the soup with the freshly sliced lemongrass and the remaining kaffir lime leaves. Serve hot with rice or just by itself.

Ingredients

 300 g salmon fillets, sliced lengthwise into 4 pieces
 850 ml boiling water
 2 sticks fresh turmeric, 1-inch long
 5 Thai shallots
 4 sticks fresh lemongrass
 7 slices Dried Asam Gelugur
 5 kaffir lime leaves
 2 tbsp fish sauce
 1 tbsp lime juice
 ½ tsp sea salt
 ½ tsp palm suger
 15 pieces fresh bird's eye chilli

Directions

1

Pour boiling water in a pot and heat to highest level. Slightly crush shallots and turmeric. Cut 3 stalks of fresh lemongrass into 2 inch-long and slightly crush. Shred 3 kaffir lime leaves. Add dried asam gelugar, and the prepared shallots, turmeric, lemongrass, and kaffir lime leaves to the boiling water. Reduce the heat to medium level. Boil until aromatic and taste the sourness of the dried asam gelugar goes into the soup.

2

Increase the heat to the highest level. Wait until the water is boiling again. Add salmon fillets. Do NOT stir until the salmon is completely cooked. Otherwise the strong fishy smell will stay with the soup.

3

Add fish sauce, lime juice, salt and sugar to the soup. Boil until the fish sauce's fishy smell gone. Taste the soup to have the combination of this order (1) sourness, (2) salty, and (3) sweetness. Remove the soup from the heat.

4

Slightly crush chillies and add to the soup. Stir slightly. Slice the lemongrass stalk at an angle to create sections approximately 1 inch. Transfer the soup to serving bowls. Garnish the soup with the freshly sliced lemongrass and the remaining kaffir lime leaves. Serve hot with rice or just by itself.

Spicy Sour Soup with Salmon and Turmeric

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