SALMON WITH GINGER AND LEMON GRASS BROTH

Salmon With Ginger And Lemon Grass Broth image

Provided by Nigella Lawson

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.
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.
Return broth to a simmer. Remove lemon grass and discard. Add salmon cubes to broth. Ladle soup into bowls and serve.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 2434 milligrams, Sugar 3 grams