Tom Yum Soup

Preparation time 15 minutes

Total time: 15 minutes

Serves 2

Ingredients

½ cup, sliced mushrooms
2-3 tbsp of Blue Dragon Thai Red Curry Paste (vary this depending on desire heat level)
2 cups chicken stock
2 cups water (TIP: Replace water coconut milk to make Tom Kha Soup).
1 lemongrass stalk cut in half and bashed
1 sliced fresh red chilli (optional)
¼ cup snow peas
Juice from 1 lime
Some fresh coriander to garnish
¾ -1 cup raw Shrimp or 2 medium chicken breasts or a mixture of both
4 tbs Blue Dragon Fish Sauce
3 Kaffir lime leaves (optional)
3-4 thinly sliced pieces of galangal (optional)
1 tsp of sugar

Heat oil in a pot and sauté Red Curry Paste, sliced mushrooms and the lemongrass for a minute.
Add chicken stock, water, sugar, fresh chilli, lime leaves and galangal (if using) and bring to a boil and cook for 3-4 minutes.
Add shrimp or chicken, snow peas, and poach till cooked (8-10 minutes).
Add the Fish Sauce and lime juice to taste and serve with coriander and fresh chilli to garnish.