1 tbsp. of Veg oil. Garlic powder or cloves to taste. 3 tbsp. of Mae Ploy Tom Yum Paste. 2 chichen stock cubes (900ml) 1-2 tbsp. of chilli powder (dependent on strength) 170g Trimmed green beans. Lemon grass or paste. Lime Juice. Salt and pepper to taste (I use Season All for this). This tom yum paste is a blend of lemongrass, chilli, galangal, tamarind and kaffir lime peel, which together create the distinct hot, sour, sweet tom yum flavour. Usage: Take 50g of paste, boil in water (2 cups) stir all the time. Add meat, shrimp, mushrooms or vegetables season to taste. You could replace one of the cups of water with 200cc of.

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Bring 1 litre of water to the boil and add 100g of Mae Ploy Tom Yum paste, make sure the paste has dissolved completely before adding prawns, this is because the prawns will take on the tom yum flavour whilst cooking. Tear the kafir lime leaf in half, chop the lemongrass into large pieces and add to the boil, along with the tomatoes and mushrooms.. 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. Add the chicken slices in, follow with the mushrooms. Continue simmer for 1 min. Then add the prawns and tomatoes in. Add fish sauce and sugar and stir well.