2-14 Oz. Cans Thai Kitchen Coconut Milk
1 Cup Cold Water Or Vegetable Stock Or Chicken Stock
1 Crushed And Sliced Stalk Lemon (Slice At An Angle In 1 1/2 Inch Pieces)
8 Tbs. Thai Kitchen Fish Sauce (Add More Or Less To Taste)
6 Kaffir Lime Leaves, Torn (Or Grated Zest Of Lime)
8 Fresh, Peeled, Thin Galanga Slices
2 Tbs. Thai Kitchen Coconut (Palm) Sugar Or Granulated Sugar.
1/2 Cup Freshly Squeezed Lime Juice (Add More Or Less To Taste)
1-8 Oz. Can Bamboo Shoots (Rinsed And Drained)
1 15 Oz. Can Drained Straw Mushrooms
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste (Add More Or Less To Taste)
10 Oz. Sliced White Meat Chicken Breast
2 Tbs. Thai Kitchen Tom Yum Soup Mix (Optional)
4 Tbs. Tamarind Juice (Optional)
1/4 Cup Fresh Cilantro (For Garnish)
Bring To Boil Coconut Milk And Water Or Stock. Reduce Heat And Add Lemon
Grass, Fish Sauce, Kafir Lime Leaves, Galanga, And Sugar. Simmer 15
Minutes. Add Remaining Ingredients And Simmer 10 More Minutes. TASTE AND
ADJUST.
1 Cup Cold Water Or Vegetable Stock Or Chicken Stock
1 Crushed And Sliced Stalk Lemon (Slice At An Angle In 1 1/2 Inch Pieces)
8 Tbs. Thai Kitchen Fish Sauce (Add More Or Less To Taste)
6 Kaffir Lime Leaves, Torn (Or Grated Zest Of Lime)
8 Fresh, Peeled, Thin Galanga Slices
2 Tbs. Thai Kitchen Coconut (Palm) Sugar Or Granulated Sugar.
1/2 Cup Freshly Squeezed Lime Juice (Add More Or Less To Taste)
1-8 Oz. Can Bamboo Shoots (Rinsed And Drained)
1 15 Oz. Can Drained Straw Mushrooms
2-3 Tbs. Thai Kitchen Roasted Red Chili Paste (Add More Or Less To Taste)
10 Oz. Sliced White Meat Chicken Breast
2 Tbs. Thai Kitchen Tom Yum Soup Mix (Optional)
4 Tbs. Tamarind Juice (Optional)
1/4 Cup Fresh Cilantro (For Garnish)
Bring To Boil Coconut Milk And Water Or Stock. Reduce Heat And Add Lemon
Grass, Fish Sauce, Kafir Lime Leaves, Galanga, And Sugar. Simmer 15
Minutes. Add Remaining Ingredients And Simmer 10 More Minutes. TASTE AND
ADJUST.