Shiitake-and-Sockeye Soup

Name: Shiitake-and-Sockeye Soup
Yield: Makes 6 cups
Ingredients: 6 cups chicken stock or vegetable broth; 6 cups chicken stock or vegetable broth; 4 Thai lime leaves (or 1-inch pieces of fresh lime peel); 4 Thai lime leaves (or 1-inch pieces of fresh lime peel); 3 (3- inch) stalks fresh lemongrass, split; 5 (⅛- inch thick) slices fresh gingerroot; 1 jalapeño, seeded, if desired, and thickly sliced; 7 to 8 ounces shiitake or oyster mushrooms, stems removed and thinly sliced; 7 to 8 ounces shiitake or oyster mushrooms, stems removed and thinly sliced; 12 ounces boneless, skinless sockeye salmon, cut into pieces; 12 ounces boneless, skinless sockeye salmon, cut into pieces; 1 cup cherry or grape tomatoes, halved; 1 cup cherry or grape tomatoes, halved; 2 tablespoons lime juice; 2 tablespoons fish sauce; 1 teaspoon light brown sugar; ½ teaspoon fine sea salt; ¼ teaspoon coarsely ground black pepper; ¼ cup fresh cilantro, chopped

Preparation info

Makes
6
cups

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

Lemongrass and Thai lime leaves (sometimes labeled “kaffir”) are found in Asian markets. In well-stocked grocery stores, you can find lemongrass paste; substitute 1 to 2 teaspoons of paste for stalks of lemongrass. For a less-spicy soup, remove seeds from jalapeño before steeping in broth.

Ingredients

6 cups chicken stock or vegetable broth
4 Thai lime leaves (or 1-inch pieces of fresh lime peel)
3<

Soup
Gluten-free

Method

Combine stock, lime leaves, lemongrass, gingerroot, and jalapeño in a Dutch oven or soup pot over medium-high heat. Bring to a boil, reduce heat, and simmer gently for 20 minutes. Remove solids with a slotted spoon or sieve; discard.

Add mushrooms; simmer for 7 to 10 minutes or until mushrooms are tender. Stir in salmon and tomatoes. Cook for 3 minutes or until salmon is cooked through.