Does anyone have a good recipe for Tom Yum Soup?

I like this recipe from Nigella:





1.5 litres chicken stock


2 tbsp Tom yum paste


4 kaffir lime leaf, finely chopped


1 stick Lemon grass, tender inner part only, roughly chopped


1 lime, juice only


4 tbsp Fish Sauce


3 small red chillies, or green chillies, finely chopped


1 tsp a bay leaf and 2 sprigs thyme


150g straw mushrooms, or button mushrooms, halved or quartered according to size


500g Prawns, raw and peeled, thawed if frozen


5 small spring onion, cut into short lengths and then into strips


1 bunch Coriander





1. Heat the stock and tom yam paste in a decent sized saucepan with the lime leaves, lemon grass, lime-juice, fish sauce, chillies and sugar.











2. Bring to the boil, add the mushrooms and simmer for a couple of minutes, then add the prawns and spring onions and cook for a further 2-3 minutes, or until the prawns are cooked but still tender.











3. Sprinkle with a little coriander and put more on the table for people to add themselves as they want.











Cooks note: I know that for some people, nothing feels more restoring than something warm and unchallengingly bland but when it's succour and sustenance I need, it's spice that I want. This soup, tom yam-the culinary equivalent of Friar's Balsam, clears the tubes and brings fire to the jaded soul. And there's nothing like a bit of searing heat to push away any hungover seediness. It's good for those days when you're thick with cold, too.





It's easy to throw together, as well: the chicken stock I make out of boiling water and bouillon concentrate, and the tom yam paste is sold now at most supermarkets, along with the other ingredients, too.Does anyone have a good recipe for Tom Yum Soup?
Put Tom in a pot of soup. Yum!Does anyone have a good recipe for Tom Yum Soup?
Hot and Sour Thai Soup: Tom Yum Soup





2 quarts chicken broth


2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces


4 kaffir lime leaves


1-inch piece fresh galangal or ginger, sliced


2 red chiles, sliced


2 tablespoons fish sauce, such as nam pla


1 1/2 teaspoons sugar


1 (8-ounce) can straw mushrooms, rinsed and halved


1 pound large shrimp, peeled with tails on


2 limes, juiced


2 green onions, sliced


1 handful fresh cilantro, chopped





Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.


Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.
http://www.thaitable.com/Thai/recipes/To鈥?/a> Here is a link for you.. hope it helps.
INGREDIENTS








1.5 Litres chicken stock


1 stalk lemongrass, bruised


6 kaffir lime leaves


1 clove garlic, sliced


3 cm knob ginger, sliced


100g button mushrooms


100g oyster mushrooms


300g chicken breast, thinly sliced


200g cherry tomatoes


1 bird's eye chilli, seeds removed, finely chopped


2 tablespoons fish sauce


2 tablespoons lime juice


1 teaspoon palm sugar


陆 cup coriander leaves





METHOD





In a large saucepan or wok bring chicken stock to the boil with the lemongrass, kaffir lime leaves, garlic and ginger. Simmer for 5 minutes to allow flavours to infuse.





Toss in mushrooms and cook for further 3 minutes. Add the chicken and tomatoes, simmer gently for 2 minutes. Remove from the heat and stir though the chilli, fish sauce, lime juice, palm sugar and coriander leaves. Serve immediately.








JM