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1
Use a high sided, large sauce pan or medium sized stock pot. Heat to medium heat, add 2 tablespoons of oil, then add onions. Cook onion until transparent, add garlic, jalapeno, curry powder and Thai Green curry paste, cook for a minute or 2. Then slowly add in vegetable or chicken broth. Mix well.
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2
Add fish sauce, coconut milk and agave syrup. Taste and season some more if needs be. Bring up to a low simmer.
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3
Season salmon filets with salt and pepper and place gently into the simmering broth. Place the lid on the pot and poach the salmon for about 10 minutes. Make sure the broth continues at a low simmer, do not boil hard because the salmon will fall apart.
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4
5 minutes into the cooking of the salmon add the broccoli and asparagus, cook the vegetables for 5 minutes, you may need to turn up the heat a little to continue the simmering process. Now 3 minutes into the cooking of the veg, add the fresh vermicelli noodles to the broth, vegetables and salmon, they should cook for about 2 minutes in the simmering broth.
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5
Once everything is cooked to your liking, divide up noodles and vegetables into 4 large serving bowls, place a piece of salmon on top of the noodles and vegetables, ladle the broth over top it all and serve with a garnish of sliced green onion and chopped fresh basil or cilantro leaves.
