Tom Yum Kai

• 4 cups water
• 1 stalk lemon grass, smashed and chopped
• 1 (1 inch) piece galangal, thinly sliced
• 3 kaffir lime leaves, torn
• 4 tablespoons fish sauce
• 2 teaspoons chile paste
• 8 ounces fresh tomatoes, chopped
• 2 ounces button mushrooms, chopped
• 1 (8 ounce) skinless, boneless chicken breast sliced into strips
• 4 tablespoons lime juice
• 2 fresh Thai chiles, crushed with a knife and halved

1. Bring water to a boil in a saucepan. Add lemon grass, galangal, and kaffir leaves. Cook for 1 minute. Add fish sauce and cook for 1 minute. Add chile paste and reduce heat to medium. Add tomatoes and cook 2 to 3 minutes. Add mushrooms and cook for 1 minute. Increase heat to high and add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes. Add lime juice and stir.
2. Add chiles to soup and remove from heat.

water, lemon grass, galangal, lime, fish sauce, chile paste, tomatoes, button mushrooms, skinless, lime juice, fresh thai chiles

Taken from www.allrecipes.com/recipe/268325/tom-yum-kai/ (may not work)