Tom Yum Paste:

1 teaspoon tamarind juice (from the soaked tamarind paste)

10 – 15 dried red chilies (soaked, sliced, seeds removed)

3 fresh red chilies (sliced into 1/4-inch pieces)

3 stalks lemongrass (white portion, thinly sliced)

5 small shallots

1-inch galangal (grated)

5 kaffir lime leaves (stems removed, julienned)

2 tablespoons monk fruit sweetener (to taste)

2 tablespoons coconut oil

1 tablespoon dried shrimp (optional)

1 cup fresh cilantro leaves

Tom Yum Soup Base Recipe:

4 cups chicken stock

1 tablespoon Tom Yum paste* (recipe below)

1 stalk lemongrass (lower 1/3 part finely minced), plus upper parts of the stalk

4 cloves garlic, minced

3 kaffir lime leaves, chopped (available at Asian food stores)

Juice from 1/2 lime juice

1 tablespoon monk fruit sweetener (to taste)

Tom Yum Soup

4 cups Tom Yum soup base*

lb skinless chicken breasts, diced

1/2 teaspoon dried crushed chilies

4 cloves garlic, minced

1/2 cup sliced fresh shiitake mushrooms, sliced thinly

1 red bell pepper, sliced

1 cup unsweetened coconut milk (add more or less to taste)

1 teaspoon monk fruit sweetener

Juice from one lime

1/3 cup fresh coriander, roughly chopped