PORTION: 5 persons
INGREDIENTS
Salmon (sliced) — 400 g
Galangal (thinly sliced) — 100 g
Lemongrass (sliced) — 30 g
Kaffir lime leaf — 2–3 leaves
Coriander leaf — 30 g
Chicken stock or water — 800 ml
Chili padi — 50 g
Coconut cream — 200 ml
Mushroom — 100 g
Cherry tomatoes — 30 g
SEASONING
Lime juice — 150 ml
Fish sauce — 100 ml
STEPS
- Bring water or stock to boiling add lemongrass, galangal and kaffir lime leaves
- Add half of coconut cream add mushroom salmon bring to boiling
- Add salmon boil for 5 minutes when boiling add tomatoes turn off heat
- Seasoning with lime juice, fish sauce and chili topping with coriander leaves