About this recipe:An authentic Thai hot and sour soup. Do not attempt to omit the coriander, as this is essential. Use Thai basil instead of regular basil if you can find it. Tom yum paste is hot, so try the soup before adding the chilli and decide if any extra heat is required.
710 ml chicken stock
15 g tom yum paste
0.5 clove garlic, finely chopped
3 stalks lemon grass, chopped
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chilli. Continue cooking until well blended. Remove from heat, and serve hot with the coriander and basil sprinkled on top.