Description
Fresh, tangy, and bursting with flavor, this modern salmon soup brings bold Vietnamese vibes to your kitchen. One spoonful and you will crave that sweet and sour magic again.
Ingredients
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1 lb salmon fillet, skin removed and cut into chunks
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6 cups low-sodium chicken or fish broth
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2 tbsp tamarind paste
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2 tbsp fish sauce
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1 tbsp palm sugar or brown sugar
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1 cup fresh pineapple chunks
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2 medium tomatoes, cut into wedges
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6 okra pods, sliced
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1 cup bean sprouts
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2 cloves garlic, minced
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1 small shallot, sliced
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2 tbsp neutral oil
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2 tbsp chopped fresh dill
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2 tbsp chopped cilantro
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1 red chili, sliced
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1 lime, cut into wedges
Instructions
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Heat oil in a pot and sauté garlic and shallot until fragrant.
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Add broth, tamarind paste, fish sauce, and sugar, then bring to a gentle simmer.
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Stir in pineapple, tomatoes, and okra, and cook for several minutes.
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Add salmon pieces and poach gently until opaque and flaky.
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Add bean sprouts at the end and turn off the heat.
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Stir in dill, cilantro, chili, and a squeeze of lime before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American