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 Copyright Nick Nairn

Spicy Salmon Broth

serves 4         time 20 mins



1 tablespoon vegetable oil
25g (1oz) fresh root ginger, peeled and cut into matchsticks
2 large garlic cloves, peeled and sliced into slivers
1 large fresh red chilli, seeded and cut into matchsticks
1 whole bird's eye chilli

1 stem of lemongrass, chopped

1.2 litres (2 pints) chicken or vegetable stock

3 tablespoons Thai fish sauce (nam pla)

1 tablespoon light soy sauce ( preferably Kikkoman's)

juice of 1 lime


Cooking Method

The base of the soup can be made in advance and freezes well. Add the salmon just prior to serving. Be careful not to overcook the salmon; it needs only a couple of minutes. You can check by breaking one of the pieces open - it should still be nice and pink inside.

1. Heat the oil in a large pan and add the ginger, garlic, chilli and lemongrass. Cook over a low heat until softened.

2. Add the stock and splash in the Thai fish sauce, soy sauce and lime juice. Bring to the boil, then turn down the heat and simmer for 10 minutes. Add the spring onions and cook for a further 3 minutes.
3. Add the fish with the coriander and simmer for 2 minutes or until the fish is cooked. Taste, season with salt and pepper and add more fish sauce or soy sauce if you like - it should be quite punchy! Ladle into warm bowls and serve.

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 salmon recipes