To prepare our Thai fish soup recipe, begin by putting the stock, shallots, lime leaves, chilli flakes and lemongrass into a pan. Bring just to a boil, then turn off the heat and cool for 15 – 20 minutes to allow the flavours to mingle and blend.

Stir in the lime juice, fish sauce and tomatoes and bring back to the boil. Turn down to a simmer and add the John West Sardines cut into bite size pieces, along with their sauce. Add the mint, remove the kaffir leaves and lemongrass and warm through before serving.