Kao Tum Pa Salmon

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Kao Tum Pa Salmon
simple rice with fish soup

200 gr rice, cooked
200 gr salmon
700 ml beef stock
20 gr baby corn
2 spring onions
10 coriander leaves

Cut the babycorn and the spring onions into small pieces. Shred the coriander leaves. Heat in a wok the stock to a boil and add the babycorn and the spring onions. Turn the heat off. Grill or roast the salmon for 5 minutes until done and cut it into thin slices. Divide the rice over the bowls and laddle the soup over the rice. Mix in the salmon and sprinkle it with the coriander leaves.

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