did this the other day in class:

Ingredients:
28oz Salmon fillets, cut into medium sized pieces (1""/3cm)
1 tbsp olive oil
1 clove garlic, crushed
1 piece of fresh lemon grass, finely chopped
2 red chillies, finely chopped and deseeded
1 medium onion, chopped finely
30floz fish stock
6 floz light soy sauce
4 floz Thai fish sauce
1oz sugar
40oz packet of Chinese rice noodles, fresh or plain noodles work too
1 x 16oz can of coconut milk
One bunch of coriander, finely chopped
Spring onions, finely chopped for garnishing

what the burr did:
1. Place the noodles into a large pan of boiling water. Leave to soak for 3 minutes, drain and leave on one side.

2. Heat the oil in a large saucepan. Fry the garlic, lemon grass, chillies and onion without coloring them.

3. Add the fish stock and bring to the boil.

4. Add the soy sauce, Thai fish sauce, and sugar. Then add the salmon and poach until cooked.

5. Add the noodles and coconut milk and simmer for two minutes.

6. To finish, check the seasoning and add the chopped coriander and spring onion.

7. To serve, divide the broth between four bowls and sprinkle with chopped coriander.