Let's get one thing straight from the start - this Asian-Style salmon soup is a very light dish indeed. But the flavours are simply amazing, so fresh. I absolutely love it.
To make this dish into a more substantial meal, you could serve it with cauliflower rice, which is both amazingly tasty and very healthy. Cauliflower is also a low GL carbohydrate vegetable, the kind of vegetable that is good for your waistline.
I also like to serve this Asian-style salmon soup together with a salad like my Asian-Style Carrot Salad, Crunchy Thai Salad or Asian Coleslaw. It is simply a case of matching Asian flavours in a main course with other Asian flavours in any side-dish that I serve at the same time.
For 4 people:
1 litre, 1¾ pints, 4½ cups, fish stock
1 teaspoon honey
2 garlic cloves, finely chopped
3cm piece ginger, finely sliced
1 lemongrass stalk - cut off the thinner top, leaving you with the “bulb” at the bottom, discard tough outer layer, cut the “bulb” in half and slice very finely
1 large red chilli, finely chopped
1 lime, zest and juice
2 tablespoons Thai fish sauce (nam pla)
1 spring onion (scallion), sliced
Handful of coriander (cilantro) leaves
4 salmon fillets, skinned and each fillet cut into 3 pieces
salt and black pepper
1. Start by heating up the oven to 200C/fan 180C/400F/gas mark 6. Pour the stock into a sauce pan, add the honey and bring to a simmer. Add the garlic, ginger, lemongrass, chilli and lime zest to the pan and simmer for 10 minutes.
2. While the soup is simmering, cover a baking tray with baking parchment. Place the salmon pieces on the tray and season the salmon with a bit of salt and pepper. Place the tray in the oven and cook for 5-6 minutes.
3. Add the fish sauce and the lime juice to the soup. Place 3 pieces of salmon in each bowl, divide the soup between the bowls and scatter over the spring onion (scallion) and coriander (cilantro).