Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.Make this healthy soup a perfect light meal by adding 1/2 pound of dried rice noodles (cook the rice noodles according to package directions).You'll season to taste with the balance of fish sauce and lime juice. Adjust with more if needed, for more intense flavor.If you cannot find lemongrass or kaffir lime leaves, just substitute with the peel of a lemon or lime. Use a vegetable peeler to get thin strips of peel (avoid the bitter white pith) and give each strip a good bruising or twist to release the oils).The last time we made this soup, we added fresh tomato cut into wedges too - I highly recommend that you do the same!
1stalklemongrass, bottom stalk only, bruised (substitute with peel of lemon or lime)
4kaffir lime leaves, torn (substitute with peel of lemon or lime)
14ouncescan coconut milk
juice of 1/2 lime
6ouncesshrimp, peeled and deveined
8ouncessalmon, cut into 1-inch chunks
assorted vegetables, such as bok choy, spinach, snow peas, kale, tomatoes, bell pepper, etc.
In a wok or soup pot over medium high heat, add cooking oil and swirl to coat. When hot, add in the garlic, ginger, red onion, chili pepper, lemongrass, kaffir and gently cook for about 2 minutes to release the aromas and flavors.
Pour in the coconut milk and broth and let simmer for 15 minutes. Remove the lemongrass, kaffir (or the lemon/lime peel if using) and discard. Season broth with fish sauce and lime juice to taste.
Add shrimp, salmon, vegetables and cilantro. Cook for 3-4 minutes or until the shrimp and salmon is cooked through.