Thai Coconut Salmon Soup

Name: Thai Coconut Salmon Soup
Ingredients: 1 salmon head with collars (you can also use trim and belly pieces from the salmon); 3 cups chicken stock; 1 large stalk lemon grass, trimmed and thinly sliced; 3 fresh Makrut lime leaves; 2 1/2 tablespoons golden brown sugar; 1 golf ball-sized piece of galangal or conventional ginger root, cut into 1/4-inch slices; 2 tablespoons chile tamarind paste (nam phrik pao); 2 cans (14 ounces each) unsweetened coconut milk; 1/2 pound mushrooms (shitake mushrooms, oyster mushrooms or enoki mushrooms work well); 2 large Thai red chiles, sliced in half lengthwise; 2 1/2 tablespoons fish sauce; 1/4 cup fresh lime juice; 1/2 cup cilantro leaves, plus more for garnish

andrewzimmern.com

Experience the flavorful fusion of Thai cuisine with Andrew Zimmern's Thai Coconut Salmon Soup, using unique salmon parts for a delicious and easy-to-make hot-and-sour soup. Enjoy!

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Ingredients

1 salmon head with collars (you can also use trim and belly pieces from the salmon)
3 cups chicken stock
1 large stalk lemon grass, trimmed and thinly sliced
3 fresh Makrut lime leaves
2 1/2 tablespoons golden brown sugar
1 golf ball-sized piece of galangal or conventional ginger root, cut into 1/4-inch slices
2 tablespoons chile tamarind paste (nam phrik pao)
2 cans (14 ounces each) unsweetened coconut milk
1/2 pound mushrooms (shitake mushrooms, oyster mushrooms or enoki mushrooms work well)
2 large Thai red chiles, sliced in half lengthwise
2 1/2 tablespoons fish sauce
1/4 cup fresh lime juice
1/2 cup cilantro leaves, plus more for garnish