Recipe Method

1. Remove the leaves from the coriander stalks and set them aside.
2. Combine the water, ginger, lemon grass,1 chili, garlic, coriander stalks and the chopped tomatoes in a pot and simmer uncovered for 20-30 minutes. 
3. Strain the broth and return it to the heat, bringing it to the boil.
4. Poach the fish, skin removed in the broth until cooked through.
5. Remove the fish from the pot, flake it and return it to the pot.
6. Add the noodles, mange tout and tatsoi leaves and simmer them for 5 minutes or until cooked through.
7. Add the other chopped chili, lime juice, fresh coriander leaves and light soy sauce.
8. Taste and adjust seasoning if needed.