Tender chunks of salmon and delicate mushrooms mellow this tangy, peppery soup.
Coastal Living MAY 2009
1. Cut each stalk of lemongrass in half crosswise. Bruise or crush the stalks with a meat mallet or a small, heavy skillet.
2. Combine lemongrass, next 3 ingredients, and, if desired, kaffir lime leaves in a 2-quart saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Remove pan from heat, and let steep for 15 minutes. Remove and discard solids.
3. Return seasoned stock to stove over medium heat. Add salmon, mushrooms, and tomato; simmer gently 3 to 4 minutes or until salmon is opaque.
4. Remove from heat, and stir in remaining ingredients. (If soup is too spicy, stir in another pinch of sugar.)
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