Hot and sour fish soup

1 liter chicken stock
1 3cm piece fresh ginger, sliced
2 stalks lemongrass, bruised
1 clove garlic, crushed
4 kaffir lime leaves
1 large tomato, diced
200g fish, cubed
1 cup button mushrooms
2 Tbs lime juice
1 Tbs fish sauce
2 baby bok choy, chopped
sambal oelek or chili paste to taste
2 cups bean sprouts
1/2 cup coriander leaves

Place stock, ginger lemongrass garlic and lime leaves in large saucepan and bring to the boil over high heat.  Simmer 5 mins. Strain out the lime leaves and lemongrass and discard. add tomato, fish, mushroom, lime juice, fish sauce, bok choy and sweetener and simmer further 5 mins or until fish is just cooked.   Season to taste with chili and pour into bowls over the bean sprouts and coriander.  Serves 4

Can be made with prawns or tofu.
You can also add other vegetables such as sliced carrot, snow peas, or spinach.

From CSRIO  1/2 unit protein, 1 1/2 units vegetables