BBQ - Tom Yam Kung

Recipe:
1. Pour the prepared broth into a saucepan.
2. Add to the broth: Thai Fish Sauce, Sweet Chili Sauce, Curry Paste and Tom Yam Paste, Oyster Mushrooms and Coconut Milk.
3. Put prepared spices (Galangal, Lemongrass, Kaffir Lime) to the broth.
4. Put the broth in a saucepan with spices on the stove and bring to a boil.
5. Take out the seafood from the package (shrimp, squid carcass).
6. Take out the chicken fillet from the package.
7. Put chicken fillet and seafood to the broth, bring to a boil.
8. Bring the boiled soup to a taste - add lemon juice.
9. Take out the concasse tomatoes from the package.
10. Prepare a plate for soup, put concasse tomatoes in it.
11. Put the cooked soup in a prepared plate with concasse tomatoes (it is better to spread the soup in 3 stages, first pour a little broth from the saucepan into the plate, then spread the main soup ingredients with a spoon or ladle, and fill with the rest of the broth).
12. Take out of the package Chili Peppers and Herbs (Cilantro).
13. Decorate the Soup with Chili and Herbs.
Bon Appetit!

Chef's tip: We recommend to press down the Lemongrass a little with a knife before using to release the essential oils. Spices Lemongrass, Galangal, Kaffir Lime should be placed in a special spice net (to make them easier to get out, since these spices are not recommended to eat).