This is my favourite breakfast. It is easy to prepare, uses up cooked rice from the day before and is light if your stomach cannot handle anything fried in the morning. Also very good for anyone suffering from a night of drinking.
Heat the chicken stock and add the fish, rice, gailon and tomatoes.
Simmer until the fish is cooked. Add more stock if it is too thick. Add the pak chi farang, green onion and season with salt.
Divide into 4 bowls and serve. Have the condiments ready for your guests to adjust their own soup to suit their taste.