Salmon Laksa

• 300 g salmon fillets
• 2 limes, juice of
• 100 g rice noodles
• 1 tablespoon vegetable oil
• 2 1/2 cm piece gingerroot, finely chopped
• 2 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 450 ml hot vegetable stock
• 400 ml coconut milk
• 1 stalk lemongrass
• 2 teaspoons Thai red curry paste
• 200 g pak choi, halved
• 1 tablespoon soy sauce
• 1 small red chile, sliced to garnish

1. Boil a kettle of water. Cut the salmon widthways into 1 cm wide slices. Place in a bowl and squeeze over the lime juice: set aside for 20 minutes.
2. Meanwhile, place the noodles in a large bowl, cove with the boiling water and set aside.
3. Heat the oil in a large wok, throw in the ginger, garlic and shallots and cook for 3-4 minutes unti softened. Pour in the stock and coconut milk, then bruise the lemon grass with a rolling pin - a quick bash or two should do it - and add to the pan with the curry paste. Stir well. Then bring the soup to the boil, reduce the heat and simmer very gently for 5 minutes.
4. Add the salmon, pak choi and soy sauce and simmer for another 2-3 minutes until the pak choi is tender, but still crunchy.
5. Drain the noodles and divide between 4 bowls. Ladle over the soup, then float a chilli ring or two in each bowl. Serve immediately.

salmon fillets, rice noodles, vegetable oil, gingerroot, garlic, shallot, coconut milk, stalk lemongrass, red curry, choi, soy sauce, red chile

Taken from www.food.com/recipe/salmon-laksa-126860 (may not work)