Ingredients

• 400 ml Coconut Milk
• 1 tbsp Fish Sauce
• 400 ml Fish Stock
• 1 - Lemongrass Stalk crushed but left as one piece
• 1 tbsp Sesame Oil toasted
• 1 tbsp Sesame Seeds
• 4 fillets Skinless Salmon
• 200 g Soba Noodles
• 30 g SuperValu Fresh Coriander leaves
• 2 cm SuperValu Fresh Ginger grated
• 1 - SuperValu Green Chilli finely sliced
• 2 - SuperValu Limes zest and quartered
• 100 g SuperValu Mangetout chopped
• 1 - Yellow Pepper chopped

Method

1. Place coconut milk, fish stock, lemongrass, ginger, chilli, lime zest and juice, fish sauce and coriander in a saucepan, over a medium heat and bring to a simmer for 5 minutes to infuse the flavours.
2. Check the seasoning and adjust accordingly.
3. Add the salmon fillets to the infused milk and poach for 10-12 minutes over a very low heat.
4. Remove the salmon and discard the lemongrass stalk, and bring the liquid to a boil and add the soba noodles, mangetout and yellow pepper and cook for 2 -3 minutes.
5. Remove from the heat and transfer the noodles with a tongs to 4 serving dishes.
6. Top with the vegetables and the salmon.
7. Sprinkle with some chopped coriander, sesame seed and a drizzle of sesame oil and serve.