Tom Yum Soup

(serves 4-6)

INGREDIENTS:

– 3 cups homemade chicken broth

– 1/3 cup fresh lime juice

– 3 stalks lemongrass

– 3 pieces Thai Ginger (Galangal)

– 2 pieces Kaffir Lime Leaves

– 2 tablespoons minced roasted red chili

– 1 pound boneless, skinless, chicken thighs, cubed

– 1 cup straw mushrooms, drained

– 1/2 small onion, thinly sliced

– 1 small tomato, diced

– chopped fresh cilantro (optional)

INSTRUCTIONS:

– Bring broth, lime juice, lemongrass, galangal and kaffir lime leaves to boil in large saucepan.

– Reduce heat to low; simmer 15 minutes.

– Remove galangal, lemongrass and kaffir lime leaves.

– Stir in chili until well blended.

– Add chicken, mushrooms, onion and chilies.

– Simmer 10 to 15 minutes or until chicken is cooked through.

– Stir in tomato.

– Spoon into soup bowls.

– Garnish with cilantro.   [Credit: Paleoista.com]