Tom Yum - cooking recipe

Ingredients

4 cups vegetable broth
2 large lemongrass, stalks (peeled and cut into pieces)
3 thai dried kaffir lime leaves
1 teaspoon vegetable oil
2 teaspoons minced garlic
1 teaspoon peeled minced fresh ginger
2 teaspoons roasted chili paste
1 1/2 cups chopped white mushrooms or 1 1/2 cups oyster mushrooms
2 tablespoons fresh lime juice
2 tablespoons soy sauce
3/4 cup finely chopped tomatoes
1 tablespoon minced cilantro
1 -3 small hot green chili pepper (seeded and halved)

Preparation

Medium saucepan, heat vegetable broth, lemon grass, chilis and lime leaves to a simmer.
In a small skillet over medium heat, add oil, garlic and ginger. Cook, stirring often for 30 seconds.
When broth has simmered about 5 minutes, remove lemon grass, chilis and leaves and discard them.
Add the cooked garlic and ginger to the broth. Return broth to a boil.
Stir in chili paste and mushrooms. Cook until mushrooms have wilted (about 30-45 seconds). (At this point, you may want to include cooked chicken - shredded or cubed, if desired).
Stir in lime juice and soy sauce.
Remove from heat, ladle into bowls and top each bowl with tomato and cilantro.