Thai-style Salmon Soup from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sa

Ingredients

• Salt
• 1 lime, quartered
• 4 thin slices cucumbers
• 2 tablespoons torn cilantro leaves
• 1 tablespoon oriental fish sauce
• ½ cup (lightly packed) watercress leaves
• 12 ounces skinless salmon fillet or boned salmon steak, cut into 1-inch chunks
• 2 cups water
• 2 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
• 1 tablespoon finely chopped fresh ginger
• ½ cup thinly sliced onion
• 2 teaspoons curry powder, preferably Madras
• ¼ cup thin carrot slices
• Pinch of crushed red pepper, or more to taste
• 2 large inside leaves bok choy, cut into thin crosswise slices (1 cup)
• 8 snow peas, trimmed and cut into ½-inch-diagonal strips
• 1 sprig basil
• 1 garlic clove, coarsely chopped
• 1 sprig thyme
• 1 sprig cilantro