Preheat oven to 205 °C (400 °F).
In a saucepan, heat the oil over medium heat. Sauté onion, ginger and garlic for 1 to 2 minutes.
Add the mushrooms and continue cooking for another 2 minutes.
Pour the HAIKU Coconut Milk and the vegetable stock, and bring to a boil. Add the lemongrass stalks, fish sauce, Thai chili pepper, brown sugar and lime juice. Salt, and simmer for 18 to 20 minutes on low-medium heat.
Meanwhile, place the salmon cubes on a baking tray lined with parchment paper. Sprinkle with lime zest and salt. Grill for 10 to 12 minutes.
Rince the HAIKU Konjac Vermicelli under cold water. Drain.
Rincer les Vermicelles Konjac HAIKU à l’eau froide. Égoutter.
Add the salmon and vermicelli in the saucepan containing the soup. Heat for 2 to 3 minutes.
When ready to serve, garnish with coriander leaves.