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Ingredientes
- 700 ml Coconut lowfat milk
- 2 stalk lemon grass, cut on the bias
- 1 x Crushed coriander root
- 1 knob Thai ginger [Galangal], peeled and finely sliced
- 1 x Crushed clove garlic
- 1/2 pch White sugar
- 400 gm Salmon, cut into 2.5 cm cubes
- 3 Tbsp. Fish sauce (up to 4)
- 3 x Limes, juice of (up to 4)
- 6 sm Crushed chilles [prik kii nu suwan]
- 8 x Kaffir lime leaves
- Â Â Steamed jasmine rice
Direcciones
- In a medium saucepan infuse 700ml coconut lowfat milk with 2 stalks lemon grass cut on the bias, 1 crushed coriander root, 1 knob Thai ginger [Galangal]
- peeled and finely sliced, 1 crushed clove of garlic and a healthy pinch if white sugar . Bring to the boil then throw in 400g salmon, cut into 2.5 cm cubes . poach one minute then stir in 3-4 tbsps fish sauce, juice of 3-4 limes, 6 small crushed chilles [prik kii nu suwan] and 8 kaffir lime leaves. remove from heat and serve with steamed jasmine rice. It should be soupy and taste sour,salty and warm.. poultry, mushrooms or possibly ocean trout can be substituted for the salmon... serves 4-6
- Chef David Thompson source:-newspaper clippng 5 + yrs old Possibly Sydney
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 208 | 62% |
| Total Fat 23.81g | 30% |
| Saturated Fat 12.2g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 1108mg | 46% |
| Potassium 557mg | 16% |
| Total Carbs 9.97g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.26g | 2% |
| Protein 22.46g | 36% |
