Hot and Sour Salmon Soup

From the New Zealand magazine Cuisine. I haven't made this, but plan to.

• Ready In: 21 mins
• Serves: 6

Ingredients

• 1 1⁄2 liters  chicken stock
• 1  inch  piece of fresh ginger, peeled and finely sliced
• 600  g fresh salmon, skinned,de-boned,sliced in 1 cm strips
• 4  baby bok choy, well washed,trimmed
• 2  small red chilies, finely sliced
• 3  tablespoons light soy sauce
• 1 -2  tablespoon sugar
• 3 -4  limes, juice of
• 1⁄2 cup  roughly torn coriander leaves

Directions

1. Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.
2. Strain to remove the ginger; discard.
3. Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.
4. Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.
5. Ladle into serving bowls and garnish with torn coriander leaves.