Narai Tom Yum Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 4 cups low-fat chicken broth
• 1 stalk lemongrass, stalk crushed
• 8 ounces canned straw mushrooms, drained
• 2 fresh kaffir lime leaves
• 1 1/2 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 tomato
• 1 -4 thai red chili pepper
• 1 1/2-2 teaspoons thai red chili paste (to taste)

Recipe

• 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.