• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 1 people
  • Difficulty Normal

Recipe Description

THIS salmon recipe combines the heat from the Galangal with the sweet, floral flavour of the Tuberose. They become a winning combination that brings out the depth of flavours in this elegant dish. This recipe was first published in Flavours magazine.

Recipe Ingredient

  • 1cup water
  • 1cup young galangal, sliced
  • 1/2cup lemongrass, sliced and pounded
  • 2stalks coriander root
  • 4 shallots
  • 200g Salmon fillet, skinned and cut into cubes
  • 100g Tuberose, use only the young flowers, approximately 7cm (3”) from the top
  • 3tbsp fish sauce
  • 1tsp sugar
  • 1cup coconut milk, from 300g grated coconut and 1 cup boiled water
  • 6 - 8 kaffir lime leaves, shredded
  • 1sprig coriander, leaves only
  • 2tbsp lime juice


  1. In a pot, bring water to the boil, then add galangal, lemongrass, coriander roots and shallots, and simmer for 5 minutes. Next, add the salmon, tuberose, fish sauce and sugar, and bring to a gentle boil without stirring.
  2. Add the coconut milk and kaffir lime and coriander leaves, then turn off heat. Add the lime juice to the soup just before serving.

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