Ingredients for Vietnamese Fish And Tomato Soup
- 1 pound firm white fish (cod, snapper, or tilapia), cut into 1-inch pieces
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- Garlic Cloves
- White Fish Fillets
- Tomatoes
- Red Chilies
- 2 tablespoons fresh lime juice
- Mint
- Fresh Coriander
- Bean Sprouts
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How to Make Vietnamese Fish And Tomato Soup
- In a large saucepan, combine 4 cups fish stock, 2 tablespoons fish sauce, 1 tablespoon palm sugar, 4 cloves minced garlic, and 2 cups water.
- Bring the mixture to a simmer over medium heat and cook for 5 minutes.
- Add 1 pound of your favorite firm white fish (cod, snapper, or tilapia), cut into 1-inch pieces. Cook for 3-5 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in 1 (14.5 ounce) can of diced tomatoes, undrained, 1-2 Thai chilies, finely sliced (adjust to your spice preference), and 2 tablespoons fresh lime juice.
- Simmer for 1-2 minutes, or until the tomatoes are softened.
- Season with salt and pepper to taste. Garnish generously with ½ cup Vietnamese mint leaves, ¼ cup chopped cilantro, and ½ cup bean sprouts before serving.
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
42g
Fat
2g
Carbs
4g
