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Ingredients
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Broth & aromatics
Salmon & garnish
Finishing
Method
Broth & aromatics
- 1
Make infused broth
In a medium saucepan combine 3 cups water, 1 cup coconut milk, torn lime leaves, smashed lemongrass pieces, sliced galangal, and sliced Thai red chili. Bring to a gentle simmer over medium heat — do not boil vigorously — and simmer for 8 minutes to infuse aromatics.
- 2
After 8 minutes, stir in 1 tablespoon sake, 1.5 teaspoons fish sauce, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Taste and adjust seasoning: the broth should be balanced (salty, slightly sweet, bright). Keep at a very gentle warm (just below simmer).
Salmon & garnish
- 3
Prepare salmon
While the broth infuses, pat the salmon dry and cut into 12–16 small bite-sized cubes (about 1/2–3/4" each). Keep cold until ready to poach; for a cool tasting presentation you want the salmon slightly chilled before plating.
- 4
Poach salmon gently
Ladle about 1/3 of the warm (not boiling) infused broth into a wide shallow pan or deep skillet so it covers the salmon pieces. Bring that liquid to a gentle barely-there simmer. Add the salmon cubes in a single layer and poach for 1–2 minutes until opaque on the outside but still tender inside; the residual heat will finish them. Remove with a slotted spoon and immediately transfer to an ice bath for 30–60 seconds if you want a cool tasting dish, then drain on paper towels to remove excess water.
- 5
In a small bowl toss the poached salmon with 1 tablespoon fresh lime juice, 2 tablespoons chopped fresh dill, and 1/4 teaspoon freshly ground white pepper. If using cucumber ribbons or microgreens, gently fold them in now for texture and coolness.
Finishing
- 6
Strain the remaining infused broth to remove aromatics, return to saucepan and hold warm (or chill briefly if you prefer to serve the soup cool) depending on the presentation. For a cool tasting course, let the broth come to room temperature then chill in refrigerator for 20–30 minutes; for a warm tasting course keep at just-warm temperature.
- 7
To assemble (cool tasting style): place a small nest of the salmon mixture in a shallow tasting bowl or spoon. Pour 1/4 to 1/3 cup of chilled coconut-lime broth around the salmon. Garnish with a small dill sprig and a lime wedge on the side. Serve immediately chilled.
- 8
To assemble (warm tasting option): place salmon in bowl, ladle 1/3 cup warm broth over it, garnish with dill sprig and lime wedge.