VIETNAMESE TOMATO & CHILLI FISH SOUP

35 MINUTES

1.5 litres (6 cups) vegetable stock 2 tablespoons fish sauce 2 tablespoons firmly packed

brown sugar

2 cloves garlic, sliced thinly

2 stalks fresh lemongrass, bruised 4 eschalots (100g), sliced thinly

600g firm white fish fillets,

cut into 2cm cubes

3 medium vine-ripened tomatoes

(450g), cut into thin wedges 2 fresh long red chillies, sliced thinly 1 tablespoon lime juice

100g bean sprouts

½ cup loosely packed fresh

vietnamese mint leaves

½ cup loosely packed fresh

coriander leaves

1 Combine stock, sauce, sugar, garlic, lemongrass and eschalot in a large saucepan; bring to the boil. Reduce heat to low; simmer, uncovered, for 20 minutes.

2 Add fish, tomato and chilli; cook for 2 minutes or until fish is just cooked through. Stir in lime juice. Discard lemongrass. Season to taste. 3 Divide soup between bowls. Top with bean sprouts and herbs.