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Spicy salmon broth


  • Heat a little oil in a large heavy-bottomed pot and gently saute the ginger, chillies, lemongrass and garlic until lightly coloured. Add the stock, fish sauce, soy and lime juice. Mix well, bring to the boil and simmer rapidly for about 10-12 mins.
  • Then add the carrots, beanshoots and spring onions. Stir and cook for a few minutes. Taste for seasoning.
  • To serve, put a good handful of the spinach, 4-6 Vietnamese mint leaves, a few coriander leaves and some sliced salmon in individual bowls. Then pour the soup over and gently stir to 'cook' the salmon.


  • vegetable oil
  • 1 heaped tspn grated fresh ginger
  • 2-3 small red chillies, seeded & finely sliced
  • white part of 1 lemongrass stalk, cleaned & finely chopped
  • 2 large garlic cloves, crushed
  • 1.5 litres vegetable or fish stock
  • 2 tbsp Asian fish sauce
  • 1 tbsp soy sauce
  • juice of 1 lime
  • 6 baby carrots, peeled & sliced on the diagonal
  • a good handful of beanshoots, washed well
  • 3 spring (green) onions, sliced on the diagonal
  • 4 good handfuls baby spinach leaves
  • 16-20 Vietnamese mint leaves
  • 1 cup fresh coriander leaves
  • 400 gm fresh salmon, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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