Huon Salmon Thai Broth
Who doesn’t love a good broth!
All the traditional flavours of a Thai broth pair beautifully with fresh Huon Salmon. A note that these broths are more filling than what they appear so will actually suit a lunch or a dinner depending on how big your bowl is!
- Preparation:
- 5 Minutes
- Cooking:
- 20 Minutes
- Serves:
- 4
Ingredients
- 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
Method
-
1
Prepare
Bring the stock to the boil, reduce heat then add crushed kaffir lime leaves, lemongrass and pickled ginger. Simmer for 15 minutes
-
2
Create your spice mix
Remove lemongrass and kaffir lime leaves. Add thinly sliced red cabbage and salmon pieces.
-
3
Cook gently
Simmer for a further 1-2 minutes or until cabbage is tender
-
4
Fresh herbs are key!
Serve with noodles, green onions, fried shallots, coriander and fresh lime juice
Huon Salmon Thai Broth