Tom Yum Hot and Sour Soup.

This is a soup which I made after being inspired from one our favourite Chinese restaurants, "Pret a Manger" in Montreal.  It has a good kick to it, so I would recommend it as an "adult only" recipe.

I had to do a little sampling, just to make sure it was perfect...unfortunately, the frozen version would not have plump mushrooms or coriander.  It always shrivels in water after time.

I had a great time looking for all the ingredients at the asian grocery store.  It is a little more difficult to find things in Montreal because you have to discern the chinese name in french and not english.

Above are lemon grass stalks and thai ginger (galangal).  Strain it out before adding the other ingredients, it is far too hard to eat.   I used the extra to make tea, just steep it and add a little honey if desired.

Boil all these things together for about 20 minutes for a rich and tasty soup base.
Strain out  so that the soup is easier to eat.

4 cups chicken stock   or  shrimp stock
2 shoots of lemon grass, cut into matchsticks.
4 kafir lime leaves
4 slices galangal (thai ginger)
4 Chili padi (Bird's Eye Chilies) (Didi
1 1/2 tablespoons fish sauce

Add after these have been strained out after boiling,
Boil for 5 minutes after the additions.

1 1/2 limes, juiced

1 tsp sugar

1 tsp + holt chili paste (such as sambal Oelek)

2 tbsps tom yum soup paste (depending on variety)

1/4 can+ diced tomatoes with juice.
1/2-full can baby corn, cut into pieces
baby bok choi (optional)

In the last 5 minutes add: 
cooked chicken or raw shrimp
5 chopped mushrooms (any)
Garnish with coriander leaves.

To make Shrimp stock:
add shrimp heads& shells to water, then cook for 20 minutes.
Turn off heat and let sit for another 20 minutes.
Strain out any solids, use broth for your soup.

Freezer instructions: Freeze when cooled in your choice of container.
                               Reheat to a boil over stovetop or microwave, from thawed or  frozen.