Shrimp, salmon and coconut milk broth spicy soup

Ingredients

• 250 g of skinned salmon, sliced in 12 pieces
• 12 ready to eat shrimps, size 21-15
• 1/4 cup of lemon juice
• 1 teaspoon of crushed chili peppers
• 4 garlic cloves
• 6 cm of ginger, chopped
• 1 teaspoon of cilantro seeds
• 2 tablespoons of sesame oil
• 2 tablespoons of vegetable oil
• 2 cans (398 ml each) of coconut milk
• 1 can (900 ml) of chicken broth
• 3 tablespoons of fish sauce
• ½ a box of wide rice vermicelli, cooked
• 2 shallots, minced
• A few fresh mint leaves, minced