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)
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)