Boil the water for the pasta.
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Add cooking oil to a wok and warm over medium-high heat.
Once pan is warm, add in the Tom Yum paste.
Stir-fry until fragrant, 2-3 minutes.
Add in the thick top part of the coconut milk, and stir. Add chicken, and mix until it’s all coated.
Add in the rest of the coconut milk, mushrooms and Thai chili paste, and stir it up, and cook for about 15 minutes or so.
Add tomatoes, and if using shrimp and stir until cooked through.
Add fish sauce, tamarind, sugar and lime juice to taste.
Sprinkle with cilantro and kaffir lime.
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