Recipes

Ingredients

• 1 pound wild salmon
• 1 teaspoon Himalayan salt
• 3 shallots, chopped
• 1 tablespoon butter
• 4 cups chicken stock
• 2 cans coconut milk
• 1 inch ginger, grated
• 2 stalks fresh lemon grass
• ½ teaspoon red curry paste
• ½ teaspoon fish sauce
• 4 ounces rice noodles
• 1 bunch baby bok choy, chopped