Narai Tom Yum Soup

• 4 cups low-fat chicken broth
• 1 stalk lemongrass, stalk crushed
• 8 ounces canned straw mushrooms, drained
• 2 fresh kaffir lime leaves
• 1 12 lbs boneless skinless chicken breasts, cut into thin slices
• 1 tablespoon fish sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons thinly sliced green onions
• 1 tablespoon chopped fresh cilantro, plus
• fresh cilantro stem, to garnish
• 1 tomatoes
• 1 -4 Thai red chili pepper
• 1 12-2 teaspoons thai red chili paste (to taste)

1. In a large saucepan, bring the chicken stock or broth to a boil.
2. Add the lemongrass, mushrooms, and lime leaves and immediately reduce heat to medium-low.
3. Add the chicken and cook for 5 minutes, or until just opaque thoughout.
4. Stir in the fish sauce and lime juice.
5. Remove the lemongrass and lime leaves.
6. Stir in the green onion, chopped cilantro, chilies, tomatoes and chili paste.
7. Serve at once in deep soup bowls, garnished with cilantro sprigs.

lowfat chicken broth, stalk lemongrass, straw mushrooms, fresh kaffir lime leaves, chicken breasts, fish sauce, lime juice, green onions, fresh cilantro, cilantro stem, tomatoes, thai red chili paste

Taken from www.food.com/recipe/narai-tom-yum-soup-297705 (may not work)