Grilled Salmon in Lemongrass Broth with Pad Thai Noodles, Shittakes, Carrots, Spring Onions, and Tat Soi

Ingredients

4 ounces of Pad Thai noodles or rice sticks
3 inch piece of ginger, peeled and sliced
3 stalks lemongrass, outer leaves removed and thinly sliced
4 Kaffir lime leaves or 2 tablespoons fresh lime juice (optional)
1-2 jalapeno chilies or to taste
6 cups of water
2 tablespoons nuoc mam or Thai fish sauce
2 large carrots, (6 ounces) peeled and thinly sliced
16 shiitake mushrooms (3 oz.), washed, stemmed, and quartered
4 green onions, trimmed and sliced thinly on the diagonal
4 ounces tat soi or watercress, stems trimmed
1/2 cup cilantro leaves for garnish
4 salmon fillets, skinned, about 6 ounces each
1 teaspoon canola oil

Directions:

Preheat the grill or broiler.

Soak the rice sticks or noodles in hot tap water for 3 minutes or until softened. Drain.

Mince the ginger, lemongrass, lime leaves, and chilies finely by hand or in a small chopper.

Bring the water to a boil in a medium saucepan and add the ginger, lemongrass, lime leaves, and chilies.

Season to taste with nuoc mam.

Add the carrots, shiitakes, green onions, and the drained noodles. Simmer about 1 minute.

Just before serving, stir in tat soi or watercress.

Broil the salmon in 3 minutes per side or until the fish turns opaque.

Assembly:

Ladle the broth into 4 large soup bowls, dividing the vegetables and noodles evenly.

Top with the salmon and garnish with cilantro.