2 x 300ml cartons chilled chicken stock
2 chicken breast fillets, thinly sliced
1 root of lemon grass, thinly sliced
5cm piece root ginger, peeled and sliced
120g shiitake mushrooms, halved
100g button mushrooms, sliced
4 spring onions, trimmed and shredded
1 large red chilli, deseeded and sliced
25g pack fresh coriander, very roughly chopped
2 tbsp tom yam soup paste or 2 tbsp Thai red curry paste
1 tbsp nam pla (fish sauce)
juice 1 lime
wedges of lime to serve
1. Bring the stock to the boil with 300ml water. Add the chicken, lemon grass and ginger then simmer for 10 mins. Use a large slotted spoon to remove any scum which might be floating on the surface of the broth.
2. Add the remaining ingredients, bring back to the boil and simmer for 5 mins. Serve in bowls topped with a sprig of fresh coriander and garnish with lime wedges.