Step 1

Cut the chicken into thin slices. Cut the mushroom into half and cut tomato into small cubes. Cut galangal into thin slices and lightly bruise the lemongrass and cut into two pieces.

Step 2

Discard the centre part of kaffir lime leaves and cut the red chillies into half.

Step 3

Pour water and chicken stock in the pot. Bring it to boil, add lemongrass, galangal, tom yum paste and chilli paste in. Stir well and let it boil for few seconds.

Step 4

Add the chicken slices in, follow with the mushrooms. Continue simmer for 1 min.

Step 5

Then add the prawns and tomatoes in. Add fish sauce and sugar and stir well. Continue cook for another 1-2 mins until the prawns are cooked.

Step 6

Add evaporated milk in, stir well and simmer for another 1 min. ( You can skip this step if you like the clear soup.) Add red chillies and kaffir lime leaves.

Step 7

Turn off heat and let it sit for 1-2 mins. Then squeeze half lime juice in.

Step 8

Taste test the soup, and add more salt, sugar or lime juice according to your taste.

Step 9

Transfer to soup bowl and garnish with fresh coriander.

Step 10

You can make tom yum noodle soup by adding boiled/fresh noodle. Boil noodles per packet instructions, drain the water out. Place in a bowl, pour the tom yum soup in, garnish with fresh coriander. Enjoy!