Name: Cambodian Salmon Lime Soup
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 2
Ingredients: 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 of garlic smash flat with the back of the knife; 2 tablespoon of raw rice (uncooked rice); 2 to 3 tablespoon of fish sauce or salt if you use salt do put less amount; 1 tablespoon of chicken flavor soup mix; Water for the soup according to how much fish you use; Thai basil; Lime wedge; Saw tooth coriander; Green onion; Cilantro; 3 tablespoon of lime juice (more or less up to you); 2 tablespoon of fish sauce (more or less up to you); 2 Thai Chilies minced

Cambodian Salmon Lime Soup

Cambodian Salmon Lime Soup is a wonderfully simple dish that offers a light and refreshing option for any mealtime. The recipe centers around fresh salmon and an array of aromatic herbs, providing a delicate and balanced flavor profile.

To start, half of a small salmon is cleaned and cut into four parts, leaving the skin on. Lemongrass stalks are also prepared by cutting them in half and bruising them with the back of a knife, releasing their fragrant essence. Kaffir lime leaves, galangal slices, and garlic cloves are added to the mix for additional depth of flavor. Raw rice is included to add a subtle thickness to the soup.

In a soup pot, water is added along with the rice, galangal, kaffir lime leaves, and other ingredients. This mixture is brought to a gentle boil until the rice is cooked and soft, ensuring it is no longer raw inside. The salmon is then introduced and cooked until it loses its pink hue, being careful not to overcook it.

Fish sauce or salt, as well as chicken flavor soup mix, are added to season the broth. The flavors are adjusted to personal preference. When serving, it’s important to ensure the soup is served hot. The soup is ladled into bowls and garnished with an array of fresh herbs, including Thai basil, lime wedge, saw tooth coriander, green onion, and cilantro. For an extra kick of flavor, a mixture of lime juice and fish sauce, along with minced Thai chilies, is squeezed into the soup. The dish is best enjoyed with a side of rice.

This Cambodian Salmon Lime Soup offers a delightful combination of flavors and textures, making it a perfect choice for a light and nourishing meal.

Ingredients

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 of garlic smash flat with the back of the knife
2 tablespoon of raw rice (uncooked rice)
2 to 3 tablespoon of fish sauce or salt if you use salt do put less amount
1 tablespoon of 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 of lime juice (more or less up to you)
2 tablespoon of fish sauce (more or less up to you)
2 Thai Chilies minced

Directions to make Cambodian Salmon Lime Soup

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

Serve with rice.

Enjoy

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