Photo: Leo Gong; Styling: Dan Becker
Makes 4 servings

Tender chunks of salmon and delicate mushrooms mellow this tangy, peppery soup.

How to Make It

Step 1

Cut each stalk of lemongrass in half crosswise. Bruise or crush the stalks with a meat mallet or a small, heavy skillet.

Step 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.

Step 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.

Step 4

Remove from heat, and stir in remaining ingredients. (If soup is too spicy, stir in another pinch of sugar.)

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