- 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
- 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.
- Divide soup among 4 bowls to serve.