COCONUT AND SALMON LAKSA

150 g dry rice vermicelli
4 tablespoons quality laksa paste
1 tablespoon shredded ginger
1 kaffir lime leaf, shredded (optional)
3 1/2 cups fish or vegetable stock
2 cups coconut milk
250 g salmon fillet, chopped
4 baby bok choy, leaves separated
Chopped red chilies and coriander leaves to serve

Place the rice noodles in a bowl of boiling water and stand for 2 minutes, drain and set aside.

Place the laksa paste, ginger and lime leaf in a saucepan over medium-high heat and cook for 1 minute or until fragrant. Add the stock and coconut milk and reduce the temperature to low.