Malaysia Salmon Laksa

450 g pkt hokkien noodles
300 g skinless boneless salmon fillets cut into 2 cm pieces
1/4 Cup Malaysian Laksa paste
400 g can coconut milk
1 & 1/2 cup fish or vegetable stock
2 Tablespoons lime juice
1 bunch pak choy thinly sliced lengthways
1 cup bean sprouts
1/2 cup coriander sprigs
 Cook Noodles and drain.  In frying pan, cook salmon and remove.  Then cook laksa paste, coconut milk, stock and bring to simmer.  Add lime juice and pak choy.  Ladle Laksa over noodles and top with cooked salmon.  Sprinkle with bean sprouts and coriander and serve with lime wedges.