Salmon tom kha pla

Salmon tom kha pla


Thai or fish for Friday’s dinner? Get the best of both in this tasty dish. Weve added rice and flakes of succulent salmon to this much-loved coconut soup.

The ingredient of Salmon tom kha pla

  1. 1L (4 cups) Massel salt reduced chicken style liquid stock
  2. 270ml can light coconut cream
  3. 150g small button mushrooms, halved
  4. 4cm-piece fresh ginger, peeled, cut into matchsticks
  5. 1 large fresh basil stem
  6. 1 lemongrass stem, bruised
  7. 2 1/2 tablespoons fresh lime juice
  8. 1 tablespoon brown sugar
  9. 2 1/2 teaspoons fish sauce
  10. 2 large (about 450g) salmon fillets
  11. 250g microwave long grain white rice
  12. 1 bunch baby pak choy, stems and leaves separated
  13. 1 long fresh red chilli, thinly sliced
  14. Fresh coriander leaves, to serve
  15. Fresh basil leaves, to serve

The instruction how to make Salmon tom kha pla

  1. Combine the stock, coconut cream, mushroom, ginger, basil, lemongrass, lime juice, brown sugar and fish sauce in a saucepan over medium-high heat. Bring to boil, stirring occasionally. Reduce heat to low.
  2. Add salmon. Simmer gently for 6 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 2 minutes to rest. Remove skin. Flake into large pieces.
  3. Meanwhile, stir in rice and pak choy stems for 1 minute or until stems are tender crisp. Stir in leaves for 1 minute or until just wilted and rice is tender. Discard lemongrass and basil stem. Divide soup among bowls.
  4. Top with salmon, chilli, coriander and basil.

Nutritions of Salmon tom kha pla

fatContent: 423.03 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 38 grams carbohydrates
cholesterolContent: 32 grams protein


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