Tom Yum Kung ( 4 servings)

Ingredients:

• 3 cups chicken stock
• 8 ounces shrimp or prawns
• 3 cloves garlic, minced
• 5 leaves Kaffir lime leaves
• 3 slices dried galangal
• 2 stalks lemongrass ¾ inch lengths
• 5 Thai chilies, chopped
• ½ cup sliced fresh mushrooms
• ¼ cup lime juice
• 1 teaspoon roasted chili paste
• ¼ cup fish sauce
• 1 tablespoon coriander leaved
• 1 tablespoon chopped green onion
• optional: ½ can evaporated milk
• optional: ½ teaspoon sugar
• optional: tomatoes 

Method:

Boil the chicken stock and add the chopped lemongrass, Kaffir lime leaves galangal, and garlic. Cover the pot until it begins to boil. Add tomatoes, mushroom and fish sauce ( and milk) and leave to cook. Add shrimp or prawns, wait for the broth to boil, remove the pot from the heat. Add chili paste and lime juice into a bowl, spoon stir until mixed well, then add Thai chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. Sprinkle the coriander leaves and chopped green onion and serve while hot.