10 mins prep time 3 mins cooking time 4 servings 11 ingredients 11 Ingredients: 1 litre good chicken stock 2 tablespoons soy sauce 2 tablespoons fish sauce 1 tablespoon palm sugar 1 small red chilli (sliced thin) 600g salmon (cut into 3 cm cubes) 1 small carrot (peeled and sliced thin) 4 bok choy (cut into halves) 1 cup bean sprouts 1 cup coriander leaves 1 tablespoon sesame oil Method: Combine in a saucepan, the chicken stock, soy, fish sauce, palm sugar, carrot slices and sliced chilli. Bring to a boil and dissolve the sugar. Turn down to a simmer and add in the salmon cubes. Cook for 1 minute, then add in the bok choy and simmer for a further 2 minutes. Place the coriander leaves and bean sprouts into deep bowls, then top with the bok choy, salmon cubes and fragrant broth. Finish each bowl at the last moment with a little of the sesame oil.