Hot and Sour Soup with Salmon and Oyster Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tender chunks of salmon and delicate mushrooms mellow this tangy, peppery soup. Ingredients:
2 (10- to 12-inch-long) fresh lemongrass stalks, rinsed |
5 cups reduced-sodium or homemade chicken stock |
2 quarter-size slices galangal or fresh ginger |
1 jalapeño chile, halved lengthwise |
3 fresh or dried kaffir lime leaves, optional |
8 ounces skinless, boneless salmon fillet, cut into 1/2- x 1-inch pieces |
2 ounces oyster mushrooms, stemmed and thinly sliced |
1/2 cup grape tomatoes, halved |
3 tablespoons fresh lime juice |
3 tablespoons fish sauce |
pinch of sugar |
pinch of ground white pepper |
1/3 cup loosely packed fresh cilantro leaves |
1/4 cup loosely packed fresh basil leaves, chopped |
Directions:
1. Cut each stalk of lemongrass in half crosswise. Bruise or crush the stalks with a meat mallet or a small, heavy skillet.
2. Combine lemongrass, next 3 ingredients, and, if desired, kaffir lime leaves in a 2-quart saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Remove pan from heat, and let steep for 15 minutes. Remove and discard solids.
3. Return seasoned stock to stove over medium heat. Add salmon, mushrooms, and tomato; simmer gently 3 to 4 minutes or until salmon is opaque.
4. Remove from heat, and stir in remaining ingredients. (If soup is too spicy, stir in another pinch of sugar.)
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