Salmon, papaya and moringa (malunggay) leaves soup
Salmon collar and strips of belly are simmered with semi-ripe papaya and moringa leaves in a broth flavored with shallots, lemongrass, galangal, garlic and fish sauce.
Servings 4 people
Ingredients
- 1 tablespoon cooking oil
- 2 shallots peeled and thinly sliced
- 4 cloves garlic peeled and crushed
- 4 to 5 slices galangal
- 1 large stalk lemongrass (or two medium ones) lightly pounded and tied into a knot
- fish sauce
- 1 kilogram salmon (2.2 pounds) cleaned, gutted and cut into portions
- 1 medium papaya (green or semi-ripe peeled), deseeded and cut into one-inch cubes
- 2 to 3 cups malunggay leaves stripped from the stems
Instructions
- Heat the cooking oil in a large pot.
- Saute the shallots, garlic and galangal until aromatic.
- Pour in six cups water and add the lemongrass.
- Stir in two tablespoons of fish sauce.
- Bring to the boil, cover and simmer for ten minutes.
- Drop in the salmon portions and the cubed papaya, and bring to the boil once more. Lower the heat, cover and simmer for ten minutes.
- Add the malunggay leaves, cover and simmer for another five minutes.
- Taste the broth and add more fish sauce, if needed.