Ingredients
- 1 1/2 lb skinless salmon fillet
- 2 tsp Diamond Crystal or 1 tsp Morton kosher salt, divided
- 8 oz mixed mushrooms (shiitake, oyster, maitake, and/or nameko)
- 1/2 medium onion
- 3 garlic cloves
- 1 3" piece 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 tender stems, for serving
Instructions
Cut the salmon into 1" pieces. Place in a large bowl and season with 1 tsp Diamond Crystal (or 1/2 tsp Morton) kosher salt.
Trim tough stems off the mushrooms. Slice shiitake 1/4" thick; tear oyster, maitake, and/or nameko into small clusters. Add to the bowl with the salmon.
Trim, peel, and coarsely chop the onion; transfer to a medium bowl. Smash, peel, and coarsely chop the garlic; add to the onion.
Remove the skin from the ginger with a spoon or peeler. Thinly slice into rounds and add to the onion bowl.
Cut the chiles in half lengthwise (1 for mild, 2 for medium, 3 for hot) and place in a small bowl.
Remove the tough outer layers from the lemongrass, revealing the pale yellow stalk. Trim off and discard the top two-thirds (or save for tea). Slice into thin rings, then finely chop; add to the chiles.
Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger; cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add the chiles and lemongrass, lime leaves (or zest), coconut milk, remaining salt, and 3 cups water. Bring to a boil over medium-high heat, then reduce until barely bubbling and simmer, stirring occasionally, 8–10 minutes.
Add the salmon and mushrooms, increase heat to medium-high, and return to a boil. Reduce to medium-low and simmer until the salmon just flakes and the mushrooms are softened, 8–10 minutes. Stir in the fish sauce and sugar. Squeeze in the juice of 1 lime.
Ladle into bowls. Cut the remaining lime into wedges. Serve with lime wedges and cilantro.