Tom Yum Soup (Tom Yum Goong Nam Khon)

• 4 cups Water
• 2 cups Coconut Milk
• 2 Tablespoons Tom Yum Paste
• 1 Lime, Juiced
• 3 cloves Garlic
• 4 Kaffir Lime Leaves
• 2 1-inch Pieces Of Galangal
• 1 stalk Lemongrass, Cut Into 1-inch Pieces
• 4 Birds Eye Chilies, Sliced (rid Of Stem)
• 4 Tablespoons Fish Sauce
• 1 Tablespoon Sugar
• 1/2 White Onion, Cut Into Wedges
• 1 cup King Oyster Mushrooms Or Oyster Mushrooms, Sliced
• 2 Roma Tomatoes, Diced
• 1 cup Shrimp, Peeled And Deveined
• 1 Handful Of Cilantro Or Flat-leaf Parsley

1. Fill a medium-sized pot with water, torn kaffir lime leaves, lemongrass, galangal, whole garlic cloves, and sliced chilies. Cover, and bring to a boil. Allow to boil for approximately 5 minutes, and add tom yum paste and coconut milk. Boil for another 5 minutes.
2. Bring heat down to medium-low, and add the shrimp, oyster mushrooms, onion, tomatoes, fish sauce, and sugar. Cover, and let simmer for 10 minutes. During the last 5 minutes of simmering, add cilantro or flat-leaf parsley, and lime juice. These are added at the last minute because the flavours are a lot more fresh that way.
3. Note: Traditionally, Tom Yum Soup is eaten with another Thai dish, or served on top of rice. It can definitely be enjoyed on it's own as a hearty bowl of soup, though.

water, coconut milk, tom yum paste, garlic, lime leaves, stalk, eye chilies, fish sauce, sugar, white onion, mushrooms, tomatoes, shrimp, handful of cilantro

Taken from tastykitchen.com/recipes/soups/tom-yum-soup-tom-yum-goong-nam-khon/ (may not work)