Vietnamese Fish and Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From the Yahoo site. I'm saving it to make when we start to catch plenty of fish around June. 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 |
Directions:
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.
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