Tasty salmon in Thai inspired broth infused with lemongrass, coriander and chilli
This delicious, light, Thai inspired broth is infused with fresh lemongrass, coriander, lime and chilli. I love salmon and the tasty portions complement the fresh Thai flavours in the broth. This meal is full of flavour, healthy and is great for dinner or addition to any Thai banquet. I hope you enjoy it as much as I do!
Ingredients 3 birdseye chilli, finely chopped (2 for the broth, 1 for serving)
2 cloves garlic, crushed (exclude for low FODMAP)
1 lemongrass stalk
1 lime, juiced and finely zested
2 tbsp fish sauce
1 tbsp raw sugar or palm sugar
1 bunch coriander
2 cups water
2 salmon fillets, skin removed, cut into cubes
1 red capsicum, sliced
1/4 cup macadamias, lightly roasted, to serve (optional)
Place the lemongrass on a chopping board, remove the first outer leaf layer and use a meat tenderiser to beat and bruise the white section of the lemongrass. Fold the outer leaf so that it is slightly bent. Set aside.
Bruising the white section of the lemongrass will release the flavour
Cut off and discard the coriander roots. Cut off the coriander leaves, roughly cut and set aside until you are ready to serve. Pulse the stem in a processor until it is roughly cut.
The coriander stem is full of flavour
Add the water, garlic, bruised lemongrass stalk and bent outer leaf, coriander stem, 1 cut chilli, lime juice and zest, sugar and fish sauce to a saucepan. Bring to the boil for 2 minutes, then reduce the heat and simmer for 30 minutes.
The broth will be infused by the flavours and will be strained before serving
Add the salmon and capsicum and cook for 4-6 minutes until cooked.
The salmon will absorb the flavours of the broth as it cooks
Transfer the salmon into bowls using a slotted spoon. Pour the broth through a strainer over the top of the salmon. Serve with roughly cut coriander leaves, chilli and macadamia nuts sprinkled on top.