Salmon in Clear Tom Yum Soup


Serves 3

  1. ½tsp cooking oil
  2. 2 stalk lemongrass (bruised)
  3. 5cm galangal (bruised)
  4. 2 cilantro stem
  5. 3pcs kaffir lime leaves
  6. 3 shallots (sliced)
  7. 2 clove garlic (sliced)
  8. 3 chili padi
  9. 300ml chicken stock
  10. 300ml water
  11. 1 tsp fish sauce
  12. 2 tbsp lime juice
  13. 1 tsp cooking oil
  14. 3 salmon portion
  15. Dash of salt
  1. Season salmon with salt and place in airfryer (salmon skin facing down) at 160°C for 8 minutes.
  2. Heat ½ tsp cooking oil, add in lemongrass, galangal, cilantro stem, 2pcs kaffir lime leaves, shallot, garlic and chilli padi and stir fry until fragrant.
  3. Pour in chicken stock and water, and boil for 15 minutes.
  4. Meanwhile, heat small skillet with 1 tsp cooking oil and pan sear salmon skin until brown and crispy.
  5. Serve salmon on plate with its crispy skin facing up.
  6. Turn off stove heat for broth and sieve the broth, add in fish sauce and lime juice.
  7. Pour clear tom yum soup into plate together with salmon.
  8. Thinly slice a piece of kaffir lime leaf for garnishing.

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