Vegetable Tom Yum Soup - cooking recipe

Ingredients

10 1/2 cups chicken stock
12 thin slices galangal
6 kaffir lime leaves
3 stalks lemon grass, smashed and cut into 1 inch pieces
3 tablespoons hot chile paste
6 tablespoons fish sauce
9 tablespoons fresh lime juice
6 shallots, thinly sliced
3 plum (Roma) tomatoes, chopped
1 cup sliced button mushrooms
1 1/2 cups thinly sliced bok choy
1 cup thinly sliced carrot
6 sprigs fresh cilantro, for garnish
6 green onions, thinly sliced

Preparation

Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.