Recipe by JustJanS
From the New Zealand magazine Cuisine. I haven't made this, but plan to.
Top Review by Northwest Lynnie
I halved this recipe and used U.S. measurements for the broth and salmon: 3 1/4 cups low sodium chicken broth, and 3/4 lb. fresh salmon cut into 1/2 inch cubes. I also used 3 baby bok choy instead of 2, slicing them horizontaly, added an 8 oz. can of bamboo shoot strips, drained, and added a dash of sesame oil. Not finding fresh, small red chilies in my grocery stores, I used a combination of crushed red pepper flakes, ground white pepper, and Asian hot chili oil (all three are often used in traditional hot and sour soup)for the 'heat'. Instead of following the directions, I didn't add the salmon until the bok choy had cooked, because the minute I added the salmon to the hot broth, it was cooked! Using farm-raised salmon and adding it at the end of the cooking process made for very succulent, fully cooked, poached salmon pieces. Thank you so much for this recipe, JustJanS/JanRoundOz. I will make the soup often, because it has light, clean, fresh flavors, and is extra delicious with the additions I made. Lynnie
- 1 1⁄2 liters chicken stock
- 1 inch piece of fresh ginger, peeled and finely sliced
- 600 g fresh salmon, skinned,de-boned,sliced in 1 cm strips
- 4 baby bok choy, well washed,trimmed
- 2 small red chilies, finely sliced
- 3 tablespoons light soy sauce
- 1 -2 tablespoon sugar
- 3 -4 limes, juice of
- 1⁄2 cup roughly torn coriander leaves
Directions See How It's Made
- Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.
- Strain to remove the ginger; discard.
- Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.
- Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.
- Ladle into serving bowls and garnish with torn coriander leaves.