Tom yum soup

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Ingredients

3 cups chicken or vegetable broth

1/3 cup fresh lime juice

2 to 3 tbsp fish sauce

2 tbsp sugar

3 stalks lemongrass

3 pieces ginger

2 pieces kaffir lime leaves

2 tbsp roasted red chili paste

1 lbs boneless skinless chicken breasts, cubed, or medium shrimp, peeled and deveined, or firm tofu, drained and cubed

1 can 15 oz straw mushrooms, drained

1/2 small onion, thinly sliced

2 chopped bird eye chilies

1 small tomato, diced

Chopped fresh cilantro

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Chef Photos

Thailand

Serves 5

Directions

1. Bring broth, lime juice, fish sauce, sugar, lemongrass, galangal and kaffir lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lemongrass and kaffir lime leaves.

2. Stir in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato.

3. Ladle into soup bowls. Garnish with cilantro.

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