Hot and sour fish soup (tom yum)
- Place stock and 5cm piece of ginger (peeled and sliced) in a large saucepan and bring to the boil, then turn down heat and simmer for 10 minutes to infuse flavours.
- Add cubed fish (fish fillets, cut into 2cm cubes), spring onions and chilli and simmer for 2 minutes to cook. Lastly, add fish sauce and lime juice to taste - adding more or less to achieve a balance of hot, sour and salty flavours.
- Serve in bowls garnished with roughly torn, fresh coriander leaves.