250ml Chicken Stock
1 Tbsp Mai Siam Tom Yum Paste
1/2 clove Garlic, finely chopped
1 stalk Lemon Grass, chopped
1 kaffir lime leaf, (available in jars)
1 skinless, boneless chicken breast fillets - cut into thin strips
40g Fresh Mushrooms, thinly sliced
1 Tbsp Mai Siam Fish Sauce
1 pc Mai Siam Palm Sugar (optional)
1 Tbsp Lime Juice
1 tsp Green Chilli, finely chopped
1 bunch Fresh Coriander, chopped
1 sprig Fresh Thai Basil, chopped
1. In a large saucepan, bring the chicken stock to a boil. Stir in the Mai Siam Tom Yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaf. Place the chicken in the saucepan, and cook for 5 minutes, or until cooked through.
2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chilli. Continue cooking until well blended. Taste the soup and if you find it too hot add 1 pc of Mai Siam Palm Sugar and stir until fully dissolved. Remove from heat, and serve hot with the coriander and Thai basil sprinkled on top.