Tom Kha Salmon

  • 1 cube chicken bouillion
  • 500 gm (~1 lb) salmon cut into bite-size chunks
  • 1 tsp corriander seed
  • 4 cloves garlic
  • 1/2 tsp white pepper powder
  • 240 ml (1 cup) sliced fresh galangal
  • 60 ml (1/4 cup) sliced fresh lemongrass
  • 60 ml (1/4 cup) kaffir lime leaves, sliced
  • 240 ml (1 cup) fresh mushroom (more if desired)
  • 2 13 oz cans coconut milk
  • 105 ml (7 Tbsp) fish sauce

  1. In a mortar and pestle pound the corriander seed, garlic and Thai pepper powder into a paste.
  2. Bring 6 cups water to a boil and add chicken buillion. Add the paste to the boiling stock. Add salmon, galangal, lemongrass, kaffir lime leaves, and stir. Add mushrooms, followed by coconut milk. Season with fish sauce (more or less as you prefer). Bring to a boil, then remove from heat.
  3. Ladle into a serving bowl and season with lime juice (quantity as you prefer), then sprinkle with mild fresh chillies such as jalapeno, red and yellow bell peppers, or any mild chilliepeppers in season.
  4. You may like to try this served with a special mix of steamed rice. Simply mix 80% uncooked jasmine rice with 20% uncooked sticky rice, rinse, and steam together in a ricecooker. Ladle the soup over a bowl of the steamed rice