Chicken Tom Kha Soup

Ingredients
400 g chicken bones
100 g leek
10 g tom yum paste
100 ml coconut milk
50 g galangal
50 g chicken dice
50 g carrots
10 g lemon grass
80 g onion
5 g seasoning powder
50 g celery
1/4 tsp white pepper powder
5 g kaffir lime leaves
20 g coriander roots

Method
Boil the chicken bones at low heat for
4 hours with the vegetables.
Strain and keep aside.
Infuse Thai herbs.
Add shredded vegetables & serve hot.