Simple, quick, healthy and delicious. The perfect soup for any season—it keeps you warm in the winter, but light enough to have in the summer. My husband's favorite soup. Try it once and you'd want to make it over and over again. Recipe below.

Serves 4
Or 2, depending on individual's appetite. ;)

1 lb salmon fillet, skin removed
6 shallots
3 garlic cloves
1 1/2 inch fresh galangal (sub=ginger)
1 lemongrass stalk (bulbous portion)
4 cups vegetable stock
1/2 tsp chilli flakes (or more depending on taste)
1 1/2 TB fish sauce
2 tsp palm sugar (sub=brown sugar)
Optional: Rice or crusty bread

1. Freeze fresh salmon for about 30 min to firm up the flesh slightly.

2. Meanwhile, chop the shallots, garlic, galangal and lemon grass into fine pieces. OR, throw them into a food processor instead. Set aside.

3. Combine vegetable stock, chilli flakes, fish sauce and palm sugar in a deep pan and bring to the boil over medium heat.

4. Add the chopped mixture into the vegetable broth and stir well. Reduce heat and simmer for 20 min.

5. While simmering, remove the salmon from the freezer and cut into 1 inch cubes.

6. Strain the broth and discard the shallot and galangal mixture (optional). Bring broth to a high boil again. Add the cubed salmon and immediately cover the pan and turn off the heat. Let the salmon cook slowly in this state for about 5 min. This technique makes the flesh silky soft.

7. Serve the soup with optional rice or bread.