Instructions: Bring stock, lemon grass, fish sauce, chile and chile oil to boil in small pot. Stir coconut milk to blend. Add coconut milk to stock, mix well, reduce heat and simmer about 5 minutes. Fat from coconut milk will separate at first but will reincorporate as mixture heats through.

Add whole baby bok choy leaves, cover and cook 3 minutes. Add salmon fillets, making sure to submerge fillets as much as possible in broth. Cover and simmer 5 minutes.

Arrange bed of bok choy in bottom of soup bowl. Top with salmon and then ladle in broth. Garnish with chopped cilantro.

This recipe yields 2 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.