Ingredients

• 10 1/2 cups chicken stock
• 12 thin slices galangal
• 6 kaffir lime leaves
• 3 stalks lemon grass, smashed and cut into 1 inch pieces
• 3 tablespoons hot chile paste
• 6 tablespoons fish sauce
• 9 tablespoons fresh lime juice
• 6 shallots, thinly sliced
• 3 plum (Roma) tomatoes, chopped
• 1 cup sliced button mushrooms
• 1 1/2 cups thinly sliced bok choy
• 1 cup thinly sliced carrot
• 6 sprigs fresh cilantro, for garnish
• 6 green onions, thinly sliced

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Instructions

1. Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.