Instructions: Peel potatoes and cut into 1/2-inch cubes. Peel and mince or press garlic. Rinse chili; stem, seed (if desired, for less heat), and thinly slice.

In a 3- to 4-quart pan over high heat, combine potatoes, garlic, chili, and broth. Cover pan and bring to a boil. Reduce heat and simmer 10 minutes.

Meanwhile, rinse and coarsely chop broccoli. Add to broth mixture and return to a boil over high heat. Reduce heat and simmer, uncovered, until potatoes and broccoli are tender when pierced, about 5 minutes longer.

In a blender, puree soup in batches. Return to pan. Add fish sauce to taste. Stir often over high heat until steaming.

Ladle into soup bowls. Garnish with dollops of sour cream.

This recipe yields 4 or 5 servings.

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