Tom Yum Soup

Ingredients

12 Prawns, Peeled
4 tbsp Tom Yum Paste
4 cups Chicken Stock
1 knob Ginger, cut into chunks
1 stalk Lemongrass, sliced on the bias
2 cloves Garlic
1 pack Silken tofu, sliced into thick squares
2 cups Shitake mushrooms
1/2 cup Cherry tomatoes, cut in half
2 tbsp Fish sauce
4 sprigs Cilantro
1/2 cup Picked cilantro leaves
4 Lime wedges, for garnish
2 tbsp Canola oil

How to Make It

Heat canola oil over medium high heat. Cook ginger, garlic, cilantro and lemon grass, until fragrant about 4 minutes. Stir in tom yum paste and cook for another minute. Add in chicken broth and bring to a boil, turn heat down and let simmer for 20 minutes. Strain broth and return to pot.

Add in mushrooms, cherry tomatoes, fish sauce and prawns and simmer for another ten minutes. Turn off heat and add in tofu.

To serve distribute soup evenly between four bowls, and garnish with remaining cilantro and lime wedges.