Vietnamese Fish And Tomato Soup

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

1. Combine fish stock, fish sauce, palm sugar, garlic and 2 cups water in a large saucepan. Heat and simmer for 5 minute.
2. Add fish and cook for 3-5 min, until the fish is just cooked through.
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.

fish, fish sauce, palm sugar, garlic, firm white fish, tomatoes, red chilies, lime juice, mint, fresh coriander, bean sprouts

Taken from www.food.com/recipe/vietnamese-fish-and-tomato-soup-453172 (may not work)