Hot and Sour Salmon Soup
Warm up with a bowl of fragrant, flavorful Hot and Sour Salmon Soup, a Thai-inspired dish that marries tangy, spicy, and savory notes in every spoonful. This quick and comforting recipe features tender salmon fillets simmered in a vibrant broth infused with lemongrass, ginger, and red chili. Fresh mushrooms and cherry tomatoes add heartiness, while a balanced blend of soy sauce, rice vinegar, and fish sauce brings umami depth. Finished with a squeeze of lime and a sprinkle of fresh coriander, this 35-minute soup delivers restaurant-quality flavor right from your kitchen. Perfect for a light lunch or a soothing dinner, this hot and sour soup is as nourishing as it is delicious.
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Recipe Information
Ingredients
- 400 grams salmon fillet
- 4 cups vegetable stock
- 2 lemongrass stalks
- 2 tablespoons ginger
- 3 garlic cloves
- 1 red chili
- 100 grams mushrooms (shiitake or button)
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 2 spring onions
- 3 tablespoons fresh coriander leaves
- 10 cherry tomatoes
- 1 tablespoon cooking oil
Instructions
Prepare the salmon fillet by cutting it into bite-sized pieces. Set aside.
Bruise the lemongrass stalks by gently pounding them with the back of a knife and then cut them into 2-inch pieces.
Peel and slice the ginger and garlic thinly. Slice the red chili and set aside.
Heat 1 tablespoon of cooking oil in a large pot over medium heat. Add garlic, ginger, lemongrass, and red chili. Stir-fry for 1 minute until fragrant.
Pour in the vegetable stock and bring it to a gentle boil.
Lower the heat and stir in soy sauce, rice vinegar, fish sauce, lime juice, and brown sugar. Let it simmer for 5 minutes to blend the flavors.
Add the mushrooms and cherry tomatoes. Simmer for another 3 minutes until the mushrooms are tender.
Gently add the salmon pieces to the soup. Simmer for 5 minutes, or until the salmon is cooked through and flakes easily with a fork.
Taste and adjust seasoning as needed. Add extra lime juice, soy sauce, or chili for more heat or tanginess.
Ladle the soup into bowls and garnish with chopped spring onions and fresh coriander leaves. Serve hot.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2018 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
