This recipe for Tom Yum Soup involves 400 grams of shrimp, chicken, or a combination of both, 4 cups of chicken broth, lemongrass, kaffir lime leaves, Thai bird's eye chilies, fish sauce, soy sauce, fresh galangal or ginger, mushrooms, tomatoes, onions, and chili paste. The soup is simmered over medium heat, then cooked until the protein is cooked through. The vegetables are then added to the soup, and the soup is served hot, garnished with fresh cilantro leaves and lime wedges.