Preparation: 

• 1 liter of water
• 1/4 stalk of lemongrass
• 3 slices of galangal (or ginger)
• 3 kaffir lime leaves
• 2 small fresh chilies
• 3 tomatoes
• 4 mushrooms (around 100g)
• 1 large onion
• 1 garlic clove
• 12 shrimps
• 1-2 tsp of brown sugar
• 3 tbsp of fish sauce
• 4 tsp of lime juice (1-2 limes depending on size)
• 1-2 tsp of Mei Asia Organic Tom Yum paste
• Fresh coriander

Recipe for 4 peoples:

1. Finely chop the lemongrass (the white part). Fold the kaffir lime leaves in half to release their aroma. Remove the stem from the chili, cut it in half and remove the seeds (unless you like it very spicy). Bring the water to a simmer in a pot. Add the lemongrass, galangal (or ginger), kaffir lime leaves and chili. Let it boil for 3 to 5 minutes.
2. Peel the onion and garlic. Cut the tomato, mushrooms and onion into medium-sized pieces (quartered). Add them to the pot and continue cooking for around 3 minutes over high heat.
3. Add the sugar, fish sauce, lime juice and Tom Yum paste. Then add the shrimps and continue cooking until the shrimps are cooked. Turn off the heat. You can add more fish sauce, sugar, lime or chili according to your taste. If the broth is not flavorful enough, let it reduce a bit (but not too much, or you will have no broth left).
4. Remove the kaffir lime leaves and add the fresh coriander leaves before serving.