Salmon With Ginger And Lemon Grass Broth

• 3 cups fresh or canned chicken stock or fish stock
• 1 stalk lemon grass, trimmed and halved lengthwise and crosswise
• 1 scallion, cut crosswise into thirds and julienned
• 1 2 1/2-inch piece ginger, peeled and finely julienned
• Juice of 1 lime
• 3 tablespoons fish sauce (nam pla)
• 1 1-pound piece of salmon fillet, skinned and cut into 1/2-inch cubes
• 1 cup shiitake mushrooms, trimmed and thinly sliced
• 2 cups sliced ( 1/2 inch thick) baby bok choy

1. In a large wide saucepan into which a steamer will fit, combine chicken stock and 6 cups water.
2. Place over high heat to bring to a boil.
3. When water boils, add lemon grass, scallion, ginger, lime juice and fish sauce, and reduce heat to low.
4. Put salmon in a steamer over simmering broth.
5. Cover and cook just until salmon has turned pale pink.
6. Remove steamer from pan, and add mushrooms and bok choy to broth.
7. Return broth to a simmer.
8. Remove lemon grass and discard.
9. Add salmon cubes to broth.
10. Ladle soup into bowls and serve.

chicken, lemon grass, scallion, ginger, lime, fish sauce, salmon fillet, shiitake mushrooms, choy

Taken from cooking.nytimes.com/recipes/11503 (may not work)