Ingredients
- 1 Small red onion, cut into thin wedges
- 4 Salmon fillets
- 250 ml Can coconut milk
- 185 g Jar Malaysian laksa paste
- 60 ml (1/4 cup) gluten-free chicken stock
- 1 Large lime, rind finely grated, juiced
- 1 Bunch baby bok choy, quartered
- ½ cup Fresh coriander sprigs
- 55 g (1 cup) bean sprouts
- 1 Long fresh green chilli, thinly sliced
- 200 g Bean thread vermicelli, blanched, to serve
- Lime wedges, extra, to serve
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