Vietnamese Fish And Tomato Soup - cooking recipe

Ingredients

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

Preparation

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