In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan and cook 5 minutes, or until cooked through.
Mix in the mushrooms. Add the fish sauce, lime juice and green chilli. Continue cooking until well blended. Remove from heat and serve hot with the coriander and basil sprinkled on top.
i love Tom yum. I just don't use garlic and put more kaffir lime leaves. where do you take lemongrass and the paste from? i suggest to buy it online from tom yum shops. Here: http://tomyumrecipe.com - 06 Dec 2010