*1 stalk lemongrass, trimmed and sliced
*2 garlic cloves, chopped
*2 shallots, roughly chopped
*1 thumb-size piece root ginger, peeled and roughly chopped
*2 small green chillies, roughly chopped
*1 handful fresh coriander
*juice and zest of 1 lime
*1 tbsp soy sauce
*1 tsp groundnut oil
*1 small onion, diced
*2 portobello mushrooms, sliced
*200ml light coconut milk
*100ml vegetable stock
*2 salmon fillets
1. Place the lemongrass, garlic, shallots, ginger, chillies, coriander, lime juice and zest, soy sauce and 4 tablespoons water in a food processor and process to form a smooth paste (this can also be done in a pestle and mortar).
2. Heat the oil in a large pan and add the onions and mushrooms. Cook for 2 minutes, stirring occasionally, then tip in the paste and cook until fragrant. This will take about a minute. Add the coconut milk and stock and bring to the boil. Reduce the heat to a gentle simmer, add the salmon and cook for 10 minutes.
3. Meanwhile, cook the noodles in boiling water according to manufacturer’s instructions.
4. Divide the noodles between 2 deep bowls, then add a salmon fillet to each and ladle the broth over the top. Serve hot.
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