Tom Yum Soup


1/2-pound medium shrimp (peeled and deveined)

1 chicken breast cut into small strips

1 can (4.5 ounces) straw mushrooms, drained

4 cups water or chicken broth

1/2 cup coconut milk

2 lemon grass cut into match size pieces

4 kaffir lime leaves

1 cup cut up tomatoes

 4 slices galangal

3 Chile padi

1 1/2 Tbsp. fish sauce

1 1/2 limes, juiced

1 tsp sugar

1/2 tsp hot chile paste

1 Tbsp. hot tom yum soup paste

1 handful coriander chopped

Directions:In a lager pot, add chicken broth, add lemon grass, kaffir limes leave, galangal, chill paid, fish sauce, lime juice, sugar, chill paste tom yum soup paste, coconut milk and bring to a boil. Stir and add chicken, shrimp, mushrooms, tomatoes and cook for 10 minutes. Garnish with coriander leaves.

Naureen Hunani