Serves 4
4 x 175 - 200 g (6 - 7 oz) Wild Alaska Salmon fillets
4 shallots, sliced
2 garlic cloves, crushed
1 x 400 ml can coconut milk
300 ml (1/2 pint) vegetable stock or fish stock
2 tablespoons Thai fish sauce (nam pla) or light soy sauce
3 - 4 teaspoons Thai red curry paste
2 teaspoons prepared "fresh" lemon grass
1 teaspoon prepared "fresh" ginger
1 tablespoon chopped fresh coriander
3 fresh or dried kaffir lime leaves
1 red chilli, deseeded and thinly sliced (optional)
175 g (6 oz) fine or flat rice noodles
salt and freshly ground black pepper
fresh coriander sprigs, to garnish
* Put all the ingredients, except for the salmon and noodles, into a wok or very large saucepan. Heat and simmer gently for 10 minutes
* Put the noodles into the wok or saucepan and stir gently. Lay the salmon fillets on top and cook over a very low heat for about 10 minutes, covered with a lid or a piece of foil, so that the salmon steams gently
* Check the seasoning, adding salt and pepper to taste. Ladle the broth into warmed serving bowls and garnish with sprigs of fresh coriander