Salmon With Ginger And Lemon Grass Broth

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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    659 calories; 35 grams fat; 8 grams saturated fat; 10 grams monounsaturated fat; 9 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 59 grams protein; 135 milligrams cholesterol; 2820 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 3 servings

Preparation

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.

20 minutes