George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST

Thai Salmon Seafood Broth

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4


  • 1 pint vegetable stock  
  • 1 stalk  of lemongrass finely chopped ( use only the bottom 7 cms) 
  • 3 kaffir lime leaves  (fresh or dried)
  • 1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste) 
  • 3 cloves garlic, finely chopped 
  • 1 tsp of ginger chopped finely or grated 
  • 12-14 large uncooked prawns 
  • 2 small Salmon fillets cut into bite size pieces 
  • 2 tbsp.Thai fish sauce
  • 2 tbsp of light soy sauce 
  • 1/2 green or red pepper, sliced 
  • 1 medium onion chopped finely 
  • 1 can coconut milk (to taste)  
  • Juice 1 lime 
  • Packet of Chinese rice noodles (or plain noodles) 
  • Large handful chopped fresh coriander, and spring onions to garnish  


  1. Cook the noodles to instructions and set aside.
  2. Heat oil in the large Saucepan fry the onion, lemongrass, garlic and chillies.
  3. Add the stock and bring to simmer.
  4. Add the soy sauce, Thai Fish sauce, peppersand then add the seafood and poach till cooked about 3-4 minutes (salmon will be opaque and prawns will turn pink, if using mussels they will open)
  5. Add the noodles and coconut milk, lime juice and simmer for 2 minutes
  6. Taste the soup you can add more chilli and/or fish sauce (instead of salt) as desired.
  7. Once you have the taste that you require add the spring onion, serve in bowls with fresh coriander sprinkled over the top