malaysian

Penang Style Sour Spicy Salmon Soup

Name: Penang Style Sour Spicy Salmon Soup
Yield: 1 serving
Cuisine: malaysian
Ingredients: 248 g salmon fillet, skin removed, cut into cubes; 620 g water; 28 g lemongrass stalk, bruised and cut into lengths; 11 g fresh ginger, sliced; 135 g tomato, cut into wedges; 135 g pineapple, diced; 14 g tamarind concentrate; 11 g fish sauce; 11 g red chili, sliced; 14 g lime juice

This simmered dish pairs salmon fillet, skin removed, cut into cubes with lemongrass stalk, bruised and cut into lengths, fresh ginger, sliced and tomato, cut into wedges. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

30 g Carbohydrates

33 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

248g salmon fillet, skin removed, cut into cubes 516 kcal
620g water 0 kcal
28g lemongrass stalk, bruised and cut into lengths 10 kcal
11g fresh ginger, sliced 9 kcal
135g tomato, cut into wedges 24 kcal
135g pineapple, diced 68 kcal
14g tamarind concentrate 10 kcal
11g fish sauce 4 kcal
11g red chili, sliced 4 kcal
14g lime juice 4 kcal

Cooking instructions

waterlemongrass stalkfresh ginger
In a saucepan, bring water to a simmer. Add lemongrass and ginger and simmer 5 minutes to infuse.
tomatopineapple
Add tomato and pineapple and simmer 3 minutes.
tamarind concentratefish sauce
Stir in tamarind concentrate and fish sauce. Taste the broth; it should be tangy and savory.
salmon fillet
Add salmon cubes and simmer gently 4 to 5 minutes until just cooked through.
red chililime juice
Add chili, then stir in lime juice at the end. Ladle into a bowl and serve hot.