Preheat the soup plates in the stove. Remove the outer leaf layers of the lemongrass stalks. Cut the lemongrass into fine rings. Peel the ginger (small), slice it and cut it into small cubes. Cut chili pepper, red lengthwise in but not through. Remove seeds and cut pod into fine rings. Cut 6 rings into small cubes and set aside for garnish.
In a medium skillet, bring all prepared ingredients to a boil with the soup and coconut milk. Simmer gently, uncovered, over low heat for 15 minutes. When done, pour through a sieve, return to the skillet and set aside until ready to serve.
Trim the snow peas if necessary (prepare ready to cook, e.g. peel, remove woody parts and dirt).
Cut the spring onions together with the beautiful green into fine rings.
cut the chives into 2cm long pieces.
Scan the salmon fillet (without skin) for bones and pull them out with tweezers if necessary. Cut the salmon into narrow slices and these into pieces the size of a small finger. Place in a small baking dish form. Mix salmon and lime juice and set aside to cool.
Immediately before serving, heat the oil in a non-stick skillet. Pour in the scallions, snow peas, and season lightly with salt, turning frequently, until tender, 5 minutes. At the same time, bring the soup to a boil repeatedly. Season the marinated salmon strips with salt and pepper.
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