Huon Salmon Thai Broth


  • 2 140g Fresh Huon Salmon (cut into 2x2cm cubes)
  • 4 Cups fish or chicken stock
  • 6 Kaffir lime leaves
  • 1 tbsp Pickled ginger
  • 1 stick Lemongrass, crushed
  • 1 Cup red cabbage, thinly sliced
  • 1/2 Bunch of coriander
  • 1/2 Bunch of spring onion
  • 1 Pack of glass noodles or egg noodles


  1. 1


    Bring the stock to the boil, reduce heat then add crushed kaffir lime leaves, lemongrass and pickled ginger. Simmer for 15 minutes
  2. 2

    Create your spice mix

    Remove lemongrass and kaffir lime leaves. Add thinly sliced red cabbage and salmon pieces.
  3. 3

    Cook gently

    Simmer for a further 1-2 minutes or until cabbage is tender
  4. 4

    Fresh herbs are key!

    Serve with noodles, green onions, fried shallots, coriander and fresh lime juice