Place a large saucepan over medium-high heat. Add the stock, garlic, ginger, soy sauce, less salt soy sauce and fish sauce. Bring to a boil then reduce heat to simmer

Add the radish and carrots and cook until just tender (for about 7 minutes)

Add the tomatoes, lime juice, snap peas and seafood and cook for a further 5 minutes or until seafood is cooked through. Be careful not to overcook. Remove from heat and add the mint leaves

To serve, place cooked rice noodles in a shallow bowl and top with the hot pot mix. Serve immediately with extra soy sauce, mint leaves and shoots