Tom Ka With Tofu (Or Tom Yam) Soup

• 4 tablespoons fish sauce
• 1 (12 ounce) can coconut milk (Not the reduced fat kind. Fat makes it taste DELICIOUS!)
• 2 cups chicken stock (I use the chicken stock paste that comes in little jars. It has no MSG and is all-natural, without t)
• 2 cups water
• 2 sprigs lemongrass, root (two inch sprigs, chopped into tiny slices)
• 1 kaffir lime leaf (or other lime leaf, tossed in whole) (optional)
• 1 lime, juice of
• 4 garlic cloves (or more depending on your preference)
• 1 (8 ounce) package silken tofu, drained and cut into 1/2 inch cubes
• 1/2 cup shrimp (optional)
• 1/2 cup mushroom (Any kind, such as white, shiitake, portobello, etc. I mostly use shiitake because I keep a giant con)
• 1 teaspoon red chili paste (I like Sriracha brand. Add more to taste.)
• 1 tablespoon grated fresh gingerroot
• 1/4 cup chopped cilantro (for garnish)
• 1/4 cup Thai basil, for garnish (optional)

1. Throw everything in a pot and boil for about 10 minutes, saving shrimp until last (if you are using shrimp--I often just make this vegetarian).
2. Garnish and serve.
3. To make Tom Yam instead of Tom Ka, do everything the same, except substitute more chicken stock to replace the coconut milk.

fish sauce, coconut milk, chicken, water, root, lime leaf, lime, garlic, silken, shrimp, mushroom, red chili paste, gingerroot, cilantro, basil

Taken from www.food.com/recipe/tom-ka-with-tofu-or-tom-yam-soup-162077 (may not work)