Vietnamese Fish and Tomato Soup

• cups fish or 4 cups vegetable stock4
• cup fish sauce↗1⁄2
• tablespoons grated palm sugar↗2
• garlic cloves, finely chopped↗2
• g firm white fish fillets, cut into 2cm pieces600
• tomatoes, skinned and cut into thin wedges↗2
• small red chilies, deseeded and finely sliced (or to taste)↗2
• tablespoons lime juice↗2
• mint (Vietnamese for preference)↗
• fresh coriander
• bean sprouts

Step-by-step instructions

1. 1

   Combine fish stock, fish sauce, palm sugar, garlic and 2 cups water in a large saucepan. Heat and simmer for 5 minute.

2. 2

   Add fish and cook for 3-5 min, until the fish is just cooked through.

3. 3

   Stir in tomato, chillies and lime juice. Cook for 1-2 min, or until tomato is soft. Season to taste and garnish with Vietnamese mint, coriander and bean shoots.