Chicken Tomyam Soup

Ingredient Quantity Notes
Fish sauce 2 tbsp
Sugar 1 tbsp
Lime juice 50 g
Mix of oyster mushrooms, straw mushrooms and beech mushrooms 200 g
Tomato 1 pcs Cut into wedges
Yellow onion
Cut into wedges
Evaporated milk 50 g
Coconut cream 200 g
Water 600 g
Chicken stock cube 1 pcs
Sprigs coriander 3 g Roots included
Stalk lemongrass 2 tsp Bruised
Galangal 1 g Sliced
Boneless chicken thigh 150 g Skinless, cut into 1" piece
Lime leaves 8 pcs Roughly chopped
Bird's eye chilies 8 pcs
Thai chili paste 60 g

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