Tom -YUM soup

I made this bomb-diggity soup a few days ago and it BLEW my mind away. Now, I haven't been to Thailand, but this soup tasted super authentic. Here's what it looked like on the website:

And, here's what mine looked like:

Ok, maybe mine didn't look as nice, but it sure was yummy!

Enough of the food pics. Here's the recipe. Straight from Sunset Magazine:

• 1 can (14 oz.) coconut milk
• 1 can (14 oz.) reduced-sodium chicken broth
• 6 quarter-size slices fresh ginger
• 1 stalk fresh lemongrass, cut in 1-in. pieces
• 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks 
• 1 cup sliced mushrooms 
• 1 tablespoon fresh lime juice 
• 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
• 1 teaspoon sugar 
• 1 teaspoon Thai chili paste
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro 

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.