Peel the fresh ginger and garlic and grate both into a paste and set aside.
Peel the tough outer layer of the lemongrass and then roughly chop.
In a pan on a medium to low heat, place half of the coconut oil and allow to melt and slowly heat up
Add the grated ginger & garlic and chopped lemongrass and allow to gently cook (you don’t want to do this on too high heat as the garlic and
ginger may burn)
To the same pan add the basil and allow to wilt.
Once the basil is just wilted, add the coconut milk, water, fish sauce and the zest & juice of a lime.
As soon as it’s simmering, turn off the heat, allow to cool and then blend (you can use a stick blender, a nutribullet or any gadget you have that will
blend liquid).
Taste to check there's a good balance, the salt is coming from the fish sauce and the acidity is coming from the lime. If you think it needs more of either then add a little extra.
Heat the remaining coconut oil in a pan over medium heat. When the pan is at the right temperature, lay the salmon skin down and fry it until crispy.
The meat of the salmon takes on a lighter shade of pink and the skin becomes crispy. At this point, turn the salmon over.
Now increase the temperature of the simmering broth, let the konjac noodles drain off, then add them and heat everything carefully. Konjac noodles have a firmer consistency and need to be cooked longer than ordinary noodles to achieve a softer consistency.
Keep an eye on the salmon and flip it again so that the skin becomes very crispy.
Add the Pak Choy to the pan with the salmon. and sprinkle with a pinch of salt. Move the pak choy around in the pan so it doesn't get caught and burn until it's done. Pour the noodles and broth into a bowl, place the salmon and pak choy on top and sprinkle fresh coriander over the dish.
Serve immediately
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