Chef Cook Baker Thumbs

1/4 lb chicken breast, thinly sliced tip/trick

1 bunch of green onions

1 bunch cilantro for garnish

1 can coconut milk

1 stalk galanga

6 kaffir leaves, approximate (a.k.a lime leaves)

2 tablespoon chili paste

1 tablespoon tum yum paste

6 tablespoon sugar (**TIP: If soup is too sour, add more sugar)

2 tablespoon salt

1/4 to 1/2 cup lime juice (to taste)

1 tablespoon bullion

1 cup white mushrooms (**TIP: don’t use the mushroom stalk, it will cook toomuch and break)

Directions:

1: Cut rinsed lemongrass and galanga into 1-2 inch pieces.

2: Place one plus a half of an emplty coconut milk can filled with boiling water in the pot. Add lime leaves, lemongrass, galanga to the pot and boil for one minute.

3: Add can of coconut milk to boiling water, fill an empty coconut milk can half way, swirl around cleaning can of remaining coconut milk and add to pot.

4: Add 2 tablespoons of chili paste to pot (make sure you get both chili and oil)

5: Add 1 teaspoon of tum yum paste to pot, bring to a boil

6: Add 2 tablespoons of chili paste to pot (make sure you get both chili and oil)