Tasty! Serve over rice or other grain (red quinoa gives the dish great visuals!). I imagine you could substitute firm tofu or tempeh here.
2 c chicken or vegetable broth
1/2 stalk lemon grass, thinly sliced; or 1 t lemon zest mixed with 1/8 t grated fresh ginger
1-1/2 t fish sauce; or 1-1/2 t soy sauce mixed with a pinch of powdered seaweed and a pinch of sugar
1/2 t red pepper flakes
1-1/2 t hot pepper oil, optional
1 can (14 oz) coconut milk
4 – 6 c chopped bok choi stems and leaves
1-1/2 lbs salmon fillets, in bite-size or larger pieces
chopped fresh cilantro, for garnish
1. Bring broth, lemon grass, fish sauce, red pepper flakes, and hot pepper oil (if using) to the boil in a wide skillet that can be covered. Pour coconut milk into a bowl and whisk smooth. Add to broth mixture, stir well, bring back to the boil, then reduce heat and simmer for about 5 minutes. Don’t worry if the coconut milk separates, it will recombine as the mixture heats.
2. Add the bok choi stems. Cover and cook for about 5 minutes. Add the leaves, stir to incorporate into the mixture, then add the salmon pieces. Make sure the salmon is submerged in the liquid as much as possible. Cover and simmer for about 5 minutes, or until the fish is done–this will depend on the size of the pieces.
3. Ladle into bowls, over or beside rice or other grain, garnished with cilantro.