3 c. chicken stock
1 T. (instant) Tom Yum paste*
3 pairs Kaffir lime leaves*
1 stalk lemon grass*, tough outer leaves removed, cut to about 6", and pounded
1 can regular coconut milk
1 can light coconut milk (or one small can regular coconut milk, 5.6 oz)
1/2 - 3/4 lb chicken, sliced thin
2 T. lime juice
2 T. brown sugar
2 T. fish sauce
a bunch of mushrooms, sliced (about 1/2 lb); I like a mix of button and shiitake
Put stock, tom yum paste, lime leaves, and lemon grass in a soup pot. Gradually bring to a boil over med-hi heat. Boil 1 minute. Add coconut milk and return to boil. Stir in chicken, lime juice, brown sugar, & fish sauce, cook until chicken is done. Add mushrooms and simmer until they are just tender. Serve.
adapted from True Thai
serves 4
*Available at Asian groceries which carry Thai food (like Lee Lee's). There are numerous Tom Yum pastes available; I use Pantainorasingh brand, which contains: galangal (28%), lemon grass (20%), soy bean oil (15%), sugar (10%), kaffir lime leaves (10%), chili (10%), salt (6%), citric acid, preservatives