Sauté ginger, garlic, onion and lemongrass in sesame oil. Add in the Tom Yam paste. Cook for 1-2 minutes, add the chicken, mushrooms, galangal, kaffir lime leaves, dried red chilli & 500ml chicken stock. Simmer for 15 minutes, add the Maggi Coconut Milk Powder which has been diluted in 100ml chicken stock. Add fish sauce & lime juice. Add salt & pepper to taste. Garnish with coriander sprigs.
Serving Suggestion: If soup is too spicy, Tom Yam paste may be reduced.