Recipe - Salmon Poached In Coconut Broth

4 cup Chicken or vegetable stock
One half Stalk Lemon grass; cut or sliced up
thinly
One half tablespoon Fish sauce
2 sl Serrano or red chile
One half tablespoon Chile oil; optional
One half cup Coconut milk
4 Baby bok choy heads; tough
stems removed
2 Skinless salmon fillets ;
(2 1/2" ea)
2 tablespoon Chopped cilantro

Bring stock, lemon grass, fish sauce, chile and chile oil to boil in small
pot. Stir coconut milk to blend. Add coconut milk to stock, mix well,
reduce heat and simmer about 5 minutes. Fat from coconut milk will separate
at first but will reincorporate as mixture heats through. Add whole baby
bok choy leaves, cover and cook 3 minutes. Add salmon fillets, making sure
to submerge fillets as much as possible in broth. Cover and simmer 5
minutes. Arrange bed of bok choy in bottom of soup bowl. Top with salmon
and then ladle in broth. Garnish with chopped cilantro. Yields 2