Thai Salmon Soup with Lemongrass and Galangal

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 4


  • 2 cups water
  • 4 shallots (Indonesian: bawang merah), peeled and thinly sliced
  • 2 cloves garlic (Indonesian: bawang putih), peeled and minced
  • 2 dried red chilies (Indonesian: cabe kering), crushed
  • 1 lemongrass (Indonesian: sereh), bruised and knotted
  • 2 inch galangal (Indonesian: lengkuas), peeled and bruised
  • 8 kaffir lime leaves (Indonesian: daun jeruk), tear each in halves
  • 1 tablespoon palm sugar (Indonesian: gula Jawa)
  • 1 teaspoon toasted shrimp paste (Indonesian: terasi bakar)
  • 1 teaspoon salt, or to taste
  • 500 gram salmon fillet, remove skin and cut into 1 inch cubes
  • 1 tablespoon coriander leaves (Indonesian: daun ketumbar)


  1. Place water, shallot, garlic, chili, lemongrass, galangal, lime leaf, palm sugar, shrimp paste, and salt in a soup pot. Bring to a boil. Reduce heat, and simmer for 15 minutes.
  2. Add salmon into the soup and return to a boil. Reduce heat, cover and simmer for 5 minutes.
  3. Turn off heat, adjust salt and sugar as needed. Transfer to a serving bowl and garnish with coriander leaves.

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