Chicken tom yum soup

Put the chicken thighs in the chicken stock and simmer until fork tender; she plans 20 minutes, and at 5:44 says it has simmered 15 minutes and the stock has reduced a little.

Add two tablespoons fish sauce to the simmering chicken.

Halve the shallots and broil until charred around the edges; broil the dry chilies on low to darken slightly.

Prep the lemongrass: cut off the end, remove the outer layers, cut off the top half, smash and cut into chunks.

Slice the galangal thinly; tear the kaffir lime leaves and discard the rib.

Add the shallots and chilies (they can go in with the chicken), breaking a couple of chilies for more heat.

Add lemongrass, galangal and kaffir lime leaves; infuse 3 to 5 minutes.

Add the mushrooms and tomatoes and bring just back to a boil without overcooking; add two tablespoons tamarind juice.

Turn off the heat; adjust with one more tablespoon fish sauce, juice of one lime and a little salt. Taste should lead with sour, backed by enough saltiness; add a teaspoon of sugar only if the acidity is abrasive.

Stir in chopped cilantro.