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1. In a large wide saucepan into which a steamer will
fit, combine chicken stock and
6 cups water. Place over high heat to bring to a boil.
When water boils, add lemon grass,
scallion, ginger, lime juice and fish sauce, and reduce
heat to low.
2. Put salmon in a steamer over simmering broth. Cover
and cook just until salmon has
turned pale pink. Remove steamer from pan, and add mushrooms
and bok choy to broth.
3. Return broth to a simmer. Remove lemon grass and discard.
Add salmon cubes to
broth. Ladle soup into bowls and serve. Yield: 2 to 3
servings.
