Tom Yum chicken

• 300 grams of mouth full size slices
• 1 cup of chicken stock
• 1/2 cup of coconut milk
• 2 slice thai red chilies
• 2 slice of each galanga and lemon grass
• 2 coriander with roots cut and separate
• 2 half cut shallots
• 2 green onion cut 2 cm long
• 6 cherry tomatoes cut in half
• 2 tbsp spoon of chillies paste oil
• 1 juice of half lime
• 1 tbsp spoon of fish sauce
• 1 tsp spoon of chicken stock powder

1. In the medium high heat add chicken stock in the pot then add galanga, lemon grass, chillies, shallots and coriander roots.
2. Let's boil till get the herbs smell
3. Add chicken and let's boil again for 8 minutes then add coconut milk
4. Add tomatoes, chopped coriander and green onion in the pot stir just enough to soften tomatoes
5. Add chicken stock powder, fish sauce and lime juice stir gently
6. Add chillies paste oil into the soup to make it becomes oily redish on the surface

chicken, coconut milk, red chilies, galanga, coriander with roots, shallots, green onion, tomatoes, paste oil, lime, fish sauce, chicken

Taken from cookpad.com/us/recipes/359771-tom-yum-chicken (may not work)