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Salmon With Ginger and Lemon Grass Broth

3 cups fresh or canned chicken stock or fish stock
1 stalk lemon grass, trimmed and halved lengthwise and crosswise
1 scallion, cut crosswise into thirds and julienned
1 2 1/2-inch piece ginger, peeled and finely julienned
Juice of 1 lime
3 tablespoons fish sauce (nam pla)
1 1-pound piece of salmon fillet, skinned and cut into  1/2-inch cubes
1 cup shiitake mushrooms, trimmed and thinly sliced
2 cups sliced ( 1/2 inch thick) baby bok choy.

1. In a large wide saucepan into which a steamer will fit, combine chicken stock and
6 cups water. Place over high heat to bring to a boil. When water boils, add lemon grass,
scallion, ginger, lime juice and fish sauce, and reduce heat to low.

2. Put salmon in a steamer over simmering broth. Cover and cook just until salmon has
turned pale pink. Remove steamer from pan, and add mushrooms and bok choy to broth.

3. Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to
broth. Ladle soup into bowls and serve. Yield: 2 to 3 servings.