Tom Yum Glass Noodle Soup with Canned Fish

Fill a pot about one-third full with water, then add 1 pork-flavored bouillon cube. Bring the water to a boil.

Prepare the Tom Yum herbs by slicing and lightly crushing the galangal, lemongrass, and kaffir lime leaves. Add them to the boiling water along with the sliced tomato.

Season with a small amount of fish sauce, but be careful not to make it too salty at this stage, as the canned fish is already seasoned.

Once the water is boiling, add the canned fish. Let it boil for a short period without stirring to prevent the fish from breaking apart and making the soup taste overly fishy.

Taste the soup and adjust the saltiness as needed. Add the glass noodles and let the soup boil until they soften. Afterward, turn off the heat and cover the pot.

Season the soup with lime juice and roughly pounded bird's eye chilies, adjusting to your desired level of sourness and spiciness. Finish by sprinkling chopped culantro (or cilantro) for an enhanced aroma. Tip: Add the lime juice only after turning off the heat to prevent any bitterness.

Ladle the soup into bowls and serve it hot with steamed rice, or enjoy it on its own.