Thai Tom Yum Soup

• 3 cups chicken stock
• 1 tablespoon tom yum paste
• 1/2 clove garlic, finely chopped or garlic pouder
• 3 stalks lemon grass, chopped
• 2 kaffir lime leaves or 1 Tbsp lime zest
• 1 Lb of Shrimps, skinned & deveined
• 4 ounces fresh mushrooms, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon chopped green chile pepper
• 1 bunch fresh coriander, chopped
• 1 sprig fresh Thai basil, chopped
• 1 Tbsp of Salt
• 2 Tbsp of Sugar

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.
2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Add Shrimps last and when they're opaque the soup is ready (about 2 min). Remove from heat, and serve warm with the coriander and basil.

chicken stock, paste, clove garlic, lemon grass, lime, mushrooms, fish sauce, lime juice, green chile pepper, fresh coriander, basil, salt, sugar

Taken from www.epicurious.com/recipes/member/views/thai-tom-yum-soup-1256924 (may not work)