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Salmon tom kha pla
Salmon tom kha pla
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Indulge in a Thai-inspired coconut soup with fragrant rice and flaky, flavorful salmon for a delicious Friday night dinner.
Ingredients:
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 270ml can light coconut cream
  • 150g small button mushrooms, halved
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 1 large fresh basil stem
  • 1 lemongrass stem, bruised
  • 52.50 gm fresh lime juice
  • 16.00 gm brown sugar
  • 15.25 gm fish sauce
  • 2 large (about 450g) salmon fillets
  • 250g microwave long grain white rice
  • 1 bunch baby pak choy, stems and leaves separated
  • 1 long fresh red chilli, thinly sliced
  • Fresh coriander leaves, to serve
  • Fresh basil leaves, to serve
Instructions:
  • In a saucepan over medium-high heat, mix the stock, coconut cream, mushrooms, ginger, basil, lemongrass, lime juice, brown sugar, and fish sauce. Bring to a boil, stirring occasionally, then lower the heat to simmer.
  • Gently simmer salmon for 6 minutes or until cooked as desired. Place on a plate, let it rest for 2 minutes, then remove the skin and flake into large pieces.
  • Add the rice and pak choy stems to the pot, stirring for 1 minute until the stems are tender-crisp. Toss in the leaves for 1 more minute until they are just wilted and the rice is cooked. Remove the lemongrass and basil stem, then serve the soup in bowls.
  • Layer the salmon with spicy chili, fresh coriander, and fragrant basil on top.

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