Ingredients:

  • 1 tbsp neutral oil (avocado or grapeseed)
  • 3 cloves garlic, smashed and minced
  • 2-inch piece ginger or galangal, sliced into thin coins
  • 1 stalk lemongrass, bruised and cut into 2-inch segments
  • 3 Thai bird’s eye chilies, slit lengthwise
  • 5 cups seafood stock
  • 1 tbsp fish sauce
  • 1 tsp coconut sugar
  • 1 cup cherry tomatoes, halved
  • 1.5 lbs firm white fish (cod, halibut, or tilapia), cut into 1.5-inch chunks
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup fresh cilantro, roughly torn
  • 1 small red onion, paper-thinly sliced

Instructions:

  1. Heat the oil in a large pot over medium heat.
  2. Sauté the garlic, ginger, lemongrass, and chilies for 2 minutes until the kitchen smells incredibly fragrant. Note: Don't let the garlic brown.
  3. Pour in the 5 cups of seafood stock and bring the mixture to a rolling boil.
  4. Stir in the fish sauce and coconut sugar, then reduce the heat to a low simmer.
  5. Add the halved cherry tomatoes and simmer for 5 minutes until the skins just begin to wrinkle.
  6. Gently slide the 1.5 lbs of fish chunks into the liquid. Note: Do not stir vigorously or the fish will break.
  7. Poach the fish for 5-7 minutes until the meat is opaque and flakes easily.
  8. Remove the pot from the heat and stir in the 1/4 cup of lemon juice.
  9. Ladle the soup into bowls, ensuring everyone gets a mix of fish and tomatoes.
  10. Garnish with the torn cilantro and paper thin red onion slices until the bowl looks like a vibrant masterpiece.