Ingredients

• 1 quart chicken stock
• 14 ounces red snapper fillets, cut into slices
• 2 cups cooked rice
• 10 cherry tomatoes
• 2 stalks gai lan (Chinese broccoli), diced
• 2 green onions, sliced
• 5 sprigs pak chi farang (culantro)
• sea salt to taste

Instructions

1. Bring chicken stock to a gentle boil in a large pot over medium heat. Add snapper slices, rice, cherry tomatoes, and gai lan. Simmer until snapper is cooked through, about 5 minutes. Stir in green onions and pak chi farang; season soup with salt. Simmer until flavors combine, about 5 minutes more.
2. Divide soup among 4 bowls to serve.