Tom Yum Soup with Noodles

5 cups Water
2 cans Chicken Broth
2 Garlic Cloves (minced)
1 Tbs. Olive Oil (to brown Chicken in)
2 Tbs. Fresh Grated Ginger (or more to taste)
4-6 Kaffir Lime Leaves (rough them up to let flavors release)
2 Tbs. Fish Sauce
2 Tbs. Chili Paste with Soya Bean Oil ( more or less for spiciness, this is pretty mild)
2 Limes (juiced)
2 dried Thai Chili Peppers( optional-adds a little heat)
2 stalks Lemon Grass (chop into 2 inch pieces and smash to release flavors)
1 Tbs. Palm Sugar (or brown sugar)
2 Green Onions (chopped)
8 oz. Mushrooms (sliced)
1 can Coconut Milk (optional)
½ bunch Cilantro (chopped)
Asian Noodles
½ pound Shrimp
1-2 Chicken Breasts (chunked)

In large pot heat 1 Tbs. oil and lightly brown Chicken and Garlic (salt and pepper chicken to taste). Then add 5 cups water and 2 cans chicken broth. Bring to a boil. Add bag #1 (Lemon grass, Kaffir Lime Leaves, Chili Peppers–optional, and Palm Sugar). Reduce heat and cover. Let simmer 15 min. Remove lid and add bag #2 (Soya Bean Oil, Ginger and Fish Sauce). At this time also add Noodles and Mushrooms. Let cook until noodles are soft. (about 5 min.) Just before serving add the Shrimp (they are already precooked and just need to be warmed through) and bag #3 (Cilantro, Lime juice, Green Onions). You can also choose to add the Coconut Milk. It makes it less spicy and adds a sweet flavor. Personally it’s better with it but my Husband likes it without. I usually add it to each individual bowl to taste. Remove Lemon grass pieces, Kaffir Lime Leaves and Dried Chili Peppers before serving. Enjoy!

Tip for storing Cilantro: Right when you bring it home from the store rinse it and chop the ends. Shake off excess water. Then put it in a cup with about ¼ inch water. Cover it with the produce bag it came in and store in the fridge. I’ve had it last for weeks this way.

(This also works great for storing asparagus)