Salmon Head Soup

Name: Salmon Head Soup
Ingredients: 1 Verlasso salmon head and collars (you can also use trim and belly pieces); 3 cups chicken broth; 2 tablespoons chile-tamarind paste (nam phrik pao); 2 1/2 tablespoons golden brown sugar; 2 Makrut lime leaves; 1 large stalk lemon grass, trimmed and sliced into 1-inch pieces; One 2-inch piece of galangal, sliced lengthwise; One 2-inch piece of ginger, sliced lengthwise; Two 14-ounce cans unsweetened coconut milk; 2 Thai chiles, split lengthwise, plus more for garnish; 3/4 pound mixed mushrooms, such as oyster mushrooms, enoki mushrooms or straw mushrooms; 2 1/2 tablespoons fish sauce; 1/4 cup fresh lime juice; Cilantro sprigs for garnish

andrewzimmern.com

Enjoy a flavorful Thai coconut milk soup made from salmon scraps, perfect for using up leftover fish and packed with aromatic herbs and spices.

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Ingredients

1 Verlasso salmon head and collars (you can also use trim and belly pieces)
3 cups chicken broth
2 tablespoons chile-tamarind paste (nam phrik pao)
2 1/2 tablespoons golden brown sugar
2 Makrut lime leaves
1 large stalk lemon grass, trimmed and sliced into 1-inch pieces
One 2-inch piece of galangal, sliced lengthwise
One 2-inch piece of ginger, sliced lengthwise
Two 14-ounce cans unsweetened coconut milk
2 Thai chiles, split lengthwise, plus more for garnish
3/4 pound mixed mushrooms, such as oyster mushrooms, enoki mushrooms or straw mushrooms
2 1/2 tablespoons fish sauce
1/4 cup fresh lime juice
Cilantro sprigs for garnish