debbie: i used to live in thailand. i will post some tom yum recipes tomorrow, but you might like to try this one. we like it better than tom yum. this one was written by someone who lives in thailand and some ingredients may be difficult to find here in the us.

Tom Kha Kai (ginger chicken soup)

This is a mild but spicy chicken soup (it can also be made with shrimp,
pork, beef or mushrooms).

ingredients
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16 fluid ounces soup broth (chicken stock) or water
2 kaffir lime leaves, rolled to crack them to
release the flavour, but otherwise intact
2 inch piece lemon grass, bruised to release flavor
1 in cube galangal ("kha") sliced thinly.
4 tablespoon fish sauce (or to taste)
2 tablespoons lime juice (or to taste)
4 oz chicken breast cut into smallish
bite sized pieces
5 fluid ounces coconut milk
? small red chilies, slightly crushed.

coriander (cilantro) leaves to garnish.

Note the number of red chilies is a personal choice. It can be as few
as half a chili per diner, to as many as 8-10 per diner, but the dish
should retain a balance of flavours and not be overwhelmed by the
chilies. Personally I would suggest about 8-12 chilies for this recipe.

method
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Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, add the chicken and
coconut milk, bring back to the boil, lower the heat to keep it
simmering and cook for about 2 minutes (until the chicken is cooked
through).

serve
-----

Not really intended to be eaten as a separate course, you could serve it
with just a serving of steamed white (jasmine) rice, or together with a
Thai meal. This quantity serves 4 with other food, but is probably only
enough for two if eaten separately.
--
Regards

Colonel Ian F. Khuntilanont-Philpott

Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand