10 mins prep time 3 mins cooking time 4 servings Method: Combine in a saucepan, the chicken stock, soy, fish sauce, palm sugar, carrot slices and sliced chilli. Bring to a boil and dissolve the sugar. Turn down to a simmer and add in the salmon cubes. Cook for 1 minute, then add in the bok choy and simmer for a further 2 minutes. Place the coriander leaves and bean sprouts into deep bowls, then top with the bok choy, salmon cubes and fragrant broth. Finish each bowl at the last moment with a little of the sesame oil.