Recipe: Andrew Zimmern's Thai Coconut Salmon Soup

While following in the footsteps of American explorers Lewis & Clark in season 9 of Bizarre Foods, Andrew Zimmern's road trip took him to Salmon King, a fishery in Warm Springs, Ore., run by Brigette McConville. Salmon is indeed king there, and he was inspired by his experience at the shop and on the Columbia River with Brigette to create a recipe that uses parts of the salmon that don't belong on the grill or in the oven. Watch the video and find directions for Andrew's Thai Coconut Salmon Soup below. 

Thai Coconut Salmon Soup 02:47

Andrew makes a Thai soup he discovered during a trip to Portland, Oregon.

Serves 6

Ingredients

3 cups chicken stock
1 large stalk lemon grass, trimmed and thinly sliced
3 fresh Kaffir lime leaves
2 ½ tablespoons golden brown sugar
1 golf ball sized piece of galangal or conventional ginger root, cut into ¼-inch slices 
2 tablespoons chile tamarind paste (nam phrik pao)
2 cans (14 ounces each) unsweetened coconut milk
1 pound salmon (you can use the collars, belly and tail meat, or a salmon filet)
½ pound mushrooms (shitake mushrooms, oyster mushrooms or enoki mushrooms work well)
2 large Thai red chiles, sliced in half lengthwise
2 ½ tablespoons fish sauce
¼ cup fresh lime juice
½ cup cilantro leaves, plus more for garnish

Directions

Prepare the salmon by cutting off the collars, and cutting 1-inch pieces of tail and belly meat. If using a salmon filet, cut the filet into 1-inch pieces. Reserve.

Place a large stock pot over medium heat. Add the chicken stock, lemon grass, lime leaves, sugar, galangal and chile tamarind paste. Stir and let cook for a few minutes. Add the coconut milk, and bring to a boil. Next, add the salmon and mushrooms and bring back to a simmer. Cook for a minute and add Thai chiles, fish sauce and lime juice. Sprinkle in a handful of cilantro leaves. 

Serve, garnishing with more chiles if desired and additional cilantro.

Recipe compliments of Andrew Zimmern. Visit AndrewZimmern.com for more recipes like this.  

Keep Reading

Next Up

Recipe: Andrew Zimmern's Peppered Oysters

Inspired by a dish he encountered on his float trip down the Mississippi River, Andrew crafts his own version of an oyster dinner served over toast.

Recipe: Andrew Zimmern's Brunswick Stew

Get the recipe for Andrew Zimmern's chicken fried steak inspired by season 9 of Bizarre Foods.

Recipe: Andrew Zimmern's Shrimp Couvillion

Recreate Andrew Zimmern's savory recipe for shrimp couvillion, inspired by his travels in Louisiana's cajun country for Bizarre Foods.

Recipe: Andrew Zimmern's Whitefish Shore Lunch

Get the recipe for Andrew Zimmern's chicken fried steak inspired by season 9 of Bizarre Foods.

Recipe: Andrew Zimmern's 'Kilt' Salad with Country Ham

Andrew Zimmern tosses up the Appalachian dish with wilted greens, fresh ham and sherry wine vinegar dressing, inspired by his Bizarre Foods travels in Kentucky.

Recipe: Andrew Zimmern's Chicken Fried Steak

Get the recipe for Andrew Zimmern's chicken fried steak inspired by season 9 of Bizarre Foods.

Recipe: Andrew Zimmern's Corn Pones and Chile Cheese Dip

Make Andrew Zimmern's cornmeal cakes with a spicy chile cheese dip, inspired by his travels in Texas for Bizarre Foods.

Andrew Zimmern

Andrew Zimmern is a food writer, TV personality, chef, and teacher.  Find out more about the host of Bizarre Foods America.

Recipe: Andrew Zimmern's Pork Shoulder Barbecue Sandwich

Get the recipe for Andrew Zimmern's pulled pork sandwich inspired by season 9 of Bizarre Foods.

Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.