Easy Thai Hot and Sour Fish Soup

I just had a fabulous vacation with my family in Thailand, and the take away from this trip was the easy Thai cooking taking place on every street corner of Bangkok. I love to cook, and this trip taught me a wonderful way of easy cooking from all the food vendors in Thailand. I think their foods are so good; most of these vendors can carry a show on television if some food critic ever found them. After a few days of observing the Thai cooks preparing the meals on the street, I realize that cooking should always be simple. The vendors use the basic stock to make soup and because they did not have the refrigerator, most of the ingredients are cooked, accept the vegetables. Today, I will introduce a famous meal in the Thai cuisine that is prepared on the street. For me, it tastes wonderful and even better than in Thai restaurants. It is the hot and sour fish soup. I use the fish fillet instead of the fish with the bones still inside, but anyone can get the idea and make change to satisfy one’s personal taste.
Ingredients:
2 tuna or sea bass fillets, sliced
5 cups chicken broth
6 slices galangal or ginger
2 lemongrass leaves, cut into 2 inch lengths and bruised
2 Kaffir limes
2 shallots, peeled and sliced
2 tomatoes, cut into wedges
1 lemon and juice
1/4 cup fish sauce
1 tsp salt
5 hot red chilies or more for your taste
1 cup cilantro cut into 2 inch lengths
Garnishes:
Chopped cilantro, chopped basil
Directions:
Bring chicken broth to boil. Add lemongrass, galangal, shallots, and Kaffir lime leaves. Bring to boil again and add fish and hot chili.

Cook until fish is opaque. Add tomatoes. Season with fish sauce, lime juice, salt, and cilantro.

Ladle soup into a serving bowl and garnish with more basil and cilantro.