This Cambodian Salmon Lime Soup recipe is very simple and it is very easy to cook. All you need is fresh Salmon and herb to make this soup very light to eat at anytime.
Cambodian Salmon Lime Soup
This Cambodian Salmon Lime Soup recipe is very simple and it is very easy to cook. All you need is fresh Salmon and herb to make this soup very light to eat at anytime.
2
servings30
minutes30
minutes458
kcal1
hourIngredients
Half of small Salmon clean and cut to 4 parts leave the skin on
2 stalk of lemongrass cut in half and bruise with the back of the knife
4 kaffir limes leaves torn
3 sliced of galangal
4 cloves garlic smash flat with the back of the knife
2 tablespoon raw rice (uncooked rice)
2 to 3 tablespoon of fish sauce or salt if you use salt do put less amount
1 tablespoon chicken flavor soup mix
Water for the soup according to how much fish you use
- Herbs for garnish
Thai basil
Lime wedge
Saw tooth coriander
Green onion
Cilantro
- Lime juice with fish sauce
3 tablespoon lime juice (more or less up to you)
2 tablespoon fish sauce (more or less up to you)
2 Thai Chilies minced
Directions
- In a soup pot put enough water to cook the fish some people like more broth
- Turn the heat to high in the soup pot put water, rice, galangal, kaffir lime leaves cook until the rice is soft not raw inside
- Now add the salmon and cook until the salmon no longer pink (do not overcook the salmon)
- Add fish sauce or salt, chicken flavor mix and adjust the flavor to your taste.
- When ready to serve (make sure you serve it hot) put the soup into the bowl and garnish with all the garnish herbs, squeeze lime juice in the soup, serve with rice and fish sauce chilies lime juice
Recipe Video
Notes
- Serve with rice.
Nutrition Facts
- Total number of serves: 2
- Calories: 458kcal
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 108mg
- Sodium: 1881mg
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 2g
- Protein: 48g
