| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood, Grains, Dairy |
|
Latimes3 |
2 |
servings |
INGREDIENTS
| 4 |
c |
Chicken or vegetable stock |
| 1/2 |
|
Stalk Lemon grass; sliced thinly |
| 1/2 |
tb |
Fish sauce |
| 2 |
sl |
Serrano or red chile |
| 1/2 |
tb |
Chile oil; optional |
| 1/2 |
c |
Coconut milk |
| 4 |
|
Baby bok choy heads; tough stems removed |
| 2 |
|
Skinless salmon fillets -; (2 1/2" ea) |
| 2 |
tb |
Chopped cilantro |
INSTRUCTIONS
Bring stock, lemon grass, fish sauce, chile and chile oil to boil in small
pot. Stir coconut milk to blend. Add coconut milk to stock, mix well,
reduce heat and simmer about 5 minutes. Fat from coconut milk will separate
at first but will reincorporate as mixture heats through. Add whole baby
bok choy leaves, cover and cook 3 minutes. Add salmon fillets, making sure
to submerge fillets as much as possible in broth. Cover and simmer 5
minutes. Arrange bed of bok choy in bottom of soup bowl. Top with salmon
and then ladle in broth. Garnish with chopped cilantro. Yields 2 servings.
Each serving: 264 calories; 1881 mg sodium; 18 mg cholesterol; 17 grams
fat; 9 grams carbohydrates; 20 grams protein; 2.60 gram fiber
Recipe Source: Los Angeles Times - 12-09-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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