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Southeast Asian Salmon Soup
This salmon soup is full of flavors commonly used across Southeast Asia, like lemongrass, lime leaves, galangal, bird’s eye chile, and fish sauce. The recipe calls for salmon heads and bones, which are usually very cheap at the grocery store and add so much flavor to the broth (you can pick off the meat when the soup is done cooking!). Galangal and lime leaves can be tricky to find, but they really make a difference in elevating the flavor so seek them out if you can!
Recipe on http://jasmineandtea.com [ search ‘salmon and rice soup’ ]
10 Replies to “Salmon Rice Soup”
Oh, it's a Thai soup, it's Tom Yum
You don’t use homemade broth ever in your videos. Stop acting like you do.
I'm curious as to why the heads were used? Is it more flavorful ?
There are no American recipes without chicken broth, vegetable broth etc . What the hell…where does this habit come from?
The eyes made me sad. I would’ve had a whole emotional crisis if I made this lol. Like apologizing to the fish every time I open the lid. I’m weak. I’ll stick to my precut salmon portions. Hmm.. or maybe ask my fiancé to make this for me 😛
Pan fry your salmon light before you add water, you are welcome
Why not dashi? Chicken broth for fish soup…..
that just became a favourite 4 me too… ;p
They # @Jasmineandtea also on the title she got really great content
The eyes are cloudy,I hope the meat was still good.
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