Thai Hot And Sour Soup

• 3 cups chicken stock
• 1 tablespoon tom yum paste
• 1/2 garlic clove, finely chopped
• 3 stalks lemongrass, chopped
• 2 kaffir lime leaves
• 2 chicken breast halves, skinless, boneless, shredded
• 4 ounces fresh mushrooms, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon green chili pepper, chopped
• 1 bunch fresh coriander, chopped
• 1 sprig fresh basil, chopped

1. 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 no longer pink and juices run clear.
2. 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.
3. Prawns (approximately 1/2 pound) may be substituted for chicken in this recipe. Cook them only until opaque. If kaffir lime leaves are not available, substitute 1 tablespoon lime zest.

chicken stock, paste, garlic, stalks lemongrass, lime, chicken, mushrooms, fish sauce, lime juice, green chili pepper, fresh coriander, fresh basil

Taken from www.food.com/recipe/thai-hot-and-sour-soup-503308 (may not work)