Thai Hot and Sour Soup (Tom Yum Gai) - alive magazine

Ingredients

• 6 cups (1.5 L) chicken broth (use vegetable broth if vegetarian)
• 4 cloves garlic, minced
• 6 to 8 cm stalk lemon grass, chopped
• 1 thumb-sized piece galangal or ginger, grated
• 2 Tbsp (30 mL) soy sauce or tamari
• 1 Tbsp (15 mL) fish sauce (or vegetarian fish sauce)
• 1 tsp (5 mL) chilli sauce
• 1 Tbsp (15 mL) rice vinegar
• 1 Tbsp (15 mL) brown sugar
• 2 kaffir lime leaves
• 4 oz (120 g) chicken breast (or tofu if vegetarian), cubed
• 1 red or green bell pepper, chopped
• Handful of shiitake mushrooms
• 1 cup (250 mL) Chinese cabbage such as bok choy, roughly chopped
• Bamboo shoot strips