Reallllyyyyy want to make a soup with fish sauce

I made a pork and shrimp dumpling soup that called for about 2T of fish sauce, gave it great flavor. The recipe came from "The Adobo Road," a Filipino cookbook, but I'm sure there are plenty of dumpling recipe soups out there.

Here are a couple of good ones. Once you start using fish sauce, you may find it as addictive as I do. It's a great condiment to keep on hand.
http://www.bonappetit.com/recipe/asian-turkey-noodle-soup-with-ginger-and-chiles
http://www.bonappetit.com/recipe/thai-green-chicken-curry

Here's another one: http://www.foodandwine.com/recipes/cambodian-chicken-and-rice-soup-with-shrimp

Tom Kha Gai is one of the best known Thai soups. There's a recipe for it on Food 52.

Make any soup you want and use the fish sauce instead of salt for the seasoning. Once the fish sauce is added to any soup (any cooking really), its aroma changes and it does not smell like fish anymore. My aunt uses it to season her spaghetti sauce. It's sort of like adding anchovies to a dish.