If you love bold, bright flavors, you’ll adore this Southeast Asian-inspired salmon and rice soup. It’s quick and simple to make, yet tastes like you spent hours preparing it.
I shared this for lunch on my Instagram story and got so many requests for the recipe that I decided to post it here. This is one of my favorite easy meals that delivers deep, layered flavor without a lot of effort. The recipe draws from Hmong, Lao, and Thai influences because of the ingredients used. It’s intentionally flexible — adjust seasonings as you go and taste frequently to find the balance you prefer.
The broth
For the richest flavor, use lots of salmon bones; if you can find a salmon head, even better — heads and large bones release a lot of flavor as they simmer. Salmon bones are usually inexpensive at Asian markets.
I use a light chicken broth as the base to add depth. You can use water, but a light broth gives a better result without overpowering the fish.
Aromatics
These aromatics are staples in Southeast Asian cooking. If you can find galangal and kaffir lime leaves, use them — they add authentic fragrance and complexity.
- dried bay leaves
- ginger
- lemongrass
- galangal (optional)
- lime leaf (optional)
Adjusting the soup to your taste
I kept the measurements flexible so you can tailor the soup to your preference. Add salt, fish sauce, pepper, chili oil, and lime sparingly at first, then taste and adjust. I like my broth quite sour with lots of lime, but if you prefer milder acidity, add less. A useful tip is to season individual bowls rather than the entire pot — that way everyone can customize their bowl and the soup keeps better in the fridge, since lime can turn bitter over time.
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Salmon and Rice Soup
- Author: Jasmine and Tea
- Total Time: 45 minutes
- Yield: 2 to 3 servings 1x
Description
If you enjoy fragrant, bold soups, this salmon and rice soup delivers. It’s comforting, aromatic, and surprisingly simple to prepare.
Ingredients
Scale
Broth
- 3 lb chopped salmon (include head & bones if available)
- 4 to 5 cups chicken broth (adjust as needed)
- 2 stalks lemongrass
- 5 dried bay leaves
- 30g chopped ginger
- galangal (optional)
- kaffir lime leaf (optional)
Other seasonings and accompaniments
- white rice (cooked)
- Thai bird’s eye chilies (to taste)
- salt and fish sauce, to taste
- hot chili oil (use your favorite)
- fresh cilantro and scallions
- fresh limes
Instructions
- Rinse the salmon pieces in a large pot under cool water to remove blood and impurities. Drain well, then add chicken broth or water until the fish is submerged. Heat over medium while you prepare the aromatics.
- Trim the tough outer layers off the lemongrass, bruise or pound the stalks to release flavor, then slice into chunks. Add the lemongrass, bay leaves, ginger, and optional galangal and lime leaf to the pot.
- Bring the liquid to a gentle simmer — avoid a rolling boil to keep the broth clear and clean-tasting. Skim any scum that rises to the surface. Simmer for 30 to 40 minutes to extract flavor from the bones.
- Towards the end of cooking, season lightly with salt (hold off on fish sauce until later). When done, carefully remove the fish pieces and let them cool slightly. Strain the broth through a sieve for a clear stock, discarding any coarse sediment.
- Pick the cooked salmon meat from the bones and return the meat to the soup pot or reserve it to serve in bowls.
- Set out individual seasonings — salt, fish sauce, hot chili oil, cilantro, scallions, chopped chilies, and lime. Serve the hot broth with cooked white rice in bowls and allow everyone to season to taste.
Notes
I recommend seasoning each bowl individually to accommodate different preferences for sourness, salt, and spice. Lime juice can become bitter if mixed into the entire pot and stored for a long time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes