1. Prepare the soup. In a large saucepan, add the smashed garlic to the broth and bring to a boil over high heat. Reduce heat to maintain a simmer, and cook, covered, for 20 minutes. Add fish sauce, salt if using, sugar, and lime juice and simmer for 5 more minutes.

2. While soup simmers, prepare the fried garlic garnish, if using. Heat oil in a medium skillet over medium-high heat. Add garlic and fry until golden, about 20 to 50 seconds. Watch the garlic closely - it browns quickly. Remove from pan and set aside.

3. Continue preparing the soup. Add sliced tomatoes and shrimp to the broth, and cook at a simmer for 3 to 4 minutes until shrimp is cooked through.

4. Ladle the soup into 6 bowls, dividing tomatoes and shrimp evenly among them.Garnish each serving with fried garlic if using, mint, and a sprinkling of red pepper flakes.

Source: Hannaford fresh Magazine, March - April 2012