Tom Yum Gong Soup

• 1 litre stock chicken, 4 standard cups
• 2 stalks lemongrass
• 70 grams galangal root 1 medium size, or 2, 5 ounces each
• 7 each kaffir lime leaves
• 4 tablespoons fish sauce 60 ml
• 2 tablespoons thai chile sauce 30 ml
• 2 each limes
• 100 grams mushrooms
• 1 each hot chili peppers or more to taste
• 1 pound shrimp
• 1 x cilantro freshly chopped

1. The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well.
2. Bring the stock to boil.
3. Prepare galangal, lemongrass and kaffir lime leaves.
4. Slice galangal and lemongrass and add them to stock with kaffir lime leaves.
5. Then bring your stock back to boil.
6. Add mushrooms, fish sauce and chilli paste.
7. Remove shells from prawns except tails and put them to stock.
8. Press juice out of limes and add sliced chili peppers.
9. As soon as prawns turn red add coriander and your first true Tom Yum is ready.
10. Bon Appetit!

chicken, stalks lemongrass, galangal root, lime leaves, fish sauce, thai chile sauce, limes, mushrooms, hot chili peppers, shrimp, cilantro freshly

Taken from recipeland.com/recipe/v/tom-yum-gong-soup-51541 (may not work)