Thai Style Salmon Chowder with Crispy Salmon Skin recipes
Ingredients
- 2 tablespoons oil
- 4 ounces shiitake mushrooms, stems removed, thinly sliced
- 3 garlic cloves, minced
- 2 inch piece of ginger, peeled and minced
- 1 tomato, roughly chopped
- 1 red bell pepper, large dice
- 2 stalks lemon grass, outer layer removed and cut into 3-inch pieces
- 10 kaffir lime leaves
- 1 quart chicken stock
- 1 can ( 13.5 ounces) coconut milk
- 8 ounces salmon, skin removed (but save for later), cut in 1/2-inch pieces
- 1/4 cup fish sauce
- 1/4 cup lime juice
- cilantro
- lime wedges
- salmon
Instructions
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