This? This is amazing. Especially if you live near a high concentration of Asian groceries and can find a bunch of these ingredients for cheap, and salmon goes on sale for the right price. A nice Thai riff on the classic salmon chowder, and makes the apartment smell amazing.
- 2 T olive oil
- 4 oz shiitake mushrooms, stems removed and sliced thin
- 5 garlic cloves, minced
- 2 inch piece of ginger, peeled and grated
- 1 large tomato, roughly chopped
- 1 red bell pepper, diced large
- 2 stalks lemon grass, outer layers removed and cut into 3-inch pieces
- 10 kaffir lime leaves (you can get these for super cheap at Asian grocery stores, trust me)
- 1 qt chicken stock
- 1 13 oz can coconut milk
- 1 lb salmon, skin removed and cut into .5 inch pieces (save the skin)
- .25 c fish sauce
- .25 c fresh lime juice
Heat a large pot over high heat. Add the olive oil, and once it starts to shimmer, add your sliced shiitake, and sautee until deeply bronzed (about 7 to 10 minutes). Then, stir in the garlic and ginger and cook until fragrant (a minute or so), followed by the tomato, bell pepper, lime leaves, and lemongrass, cooking until the tomatoes release juice and the bell pepper just barely starts to wilt.
Add in the chicken stock and coconut milk and stir together, bringing to a simmer. Once steadily simmering, reduce the heat to medium low, and simmer for 15 to 20 minutes.
While the soup simmers, heat a small pan with olive oil over medium high heat, add your salmon skin, and cook on each side for about three minutes, until crispy. (Mine didn’t quite work out that way due to the sheer amount, but I tried and got pretty close! See pics 8 and 9).
Once your salmon skin is ready, add the salmon chunks, fish sauce, and lime juice in, and cook another minute or two, until the salmon that you can see is cooked. (The residual heat will take care of cooking it the rest of the way.)
Taste and adjust to your tastes, add a bit of salmon skin for garnish to your bowl as you scoop it out, and enjoy your ridiculously good soup.