Filled with dash-your-sinuses heat, this comforting and spicy coconut soup will heat you up on chilly nights. Inspired by the typical Thai soup tom kha gai, this version has objects of salmon as one more of rooster and makes employ of easy-to-win ginger as one more of old vogue galangal root. (While you get gotten get entry to to galangal, though, by all methodology, employ it!) New lime juice adds a lustrous, tangy attain that balances out the richness of the coconut broth. Are attempting serving it with vermicelli noodles for a heartier meal. —Diana Yen
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Components
4–6 servings
1½
lb. skinless salmon fillet
2
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
8
oz. mixed mushrooms (corresponding to shiitake, oyster, maitake, and/or nameko)
½
medium onion
3
garlic cloves
1
3″ share ginger
1–3
red or green Thai chiles or serrano chiles
2
lemongrass stalks
1
Tbsp. virgin coconut oil
8
makrut (Thai) lime leaves or zest of 2 limes
2
13.5-oz. cans unsweetened coconut milk
2
Tbsp. fish sauce
1
tsp. sugar
2
limes, divided
Cilantro leaves with refined stems (for serving)
