Tom Yum

• 4 cups vegetable broth
• 2 large lemongrass, stalks (peeled and cut into pieces)
• 3 thai dried kaffir lime leaves
• 1 teaspoon vegetable oil
• 2 teaspoons minced garlic
• 1 teaspoon peeled minced fresh ginger
• 2 teaspoons roasted chili paste
• 1 1/2 cups chopped white mushrooms or 1 1/2 cups oyster mushrooms
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 3/4 cup finely chopped tomatoes
• 1 tablespoon minced cilantro
• 1 -3 small hot green chili pepper (seeded and halved)

1. Medium saucepan, heat vegetable broth, lemon grass, chilis and lime leaves to a simmer.
2. In a small skillet over medium heat, add oil, garlic and ginger. Cook, stirring often for 30 seconds.
3. When broth has simmered about 5 minutes, remove lemon grass, chilis and leaves and discard them.
4. Add the cooked garlic and ginger to the broth. Return broth to a boil.
5. Stir in chili paste and mushrooms. Cook until mushrooms have wilted (about 30-45 seconds). (At this point, you may want to include cooked chicken - shredded or cubed, if desired).
6. Stir in lime juice and soy sauce.
7. Remove from heat, ladle into bowls and top each bowl with tomato and cilantro.

vegetable broth, stalks, lime leaves, vegetable oil, garlic, fresh ginger, roasted chili paste, white mushrooms, lime juice, soy sauce, tomatoes, cilantro, green chili pepper

Taken from www.food.com/recipe/tom-yum-189128 (may not work)