Ingredients
3cupschicken stock
1tablespoontom yum paste
½clovegarlic, finely chopped
3stalkslemon grass, chopped
2makrut lime leaves
2skinless, boneless chicken breast halves – shredded
4ouncesfresh mushrooms, thinly sliced
1tablespoonfish sauce
1tablespoonlime juice
1teaspoonchopped green chile pepper
1bunchfresh coriander, chopped
1sprigfresh basil, chopped
Directions
Bring the chicken stock to a boil in a large saucepan. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If lime leaves are not available, substitute 1 tablespoon lime zest.
