In a saucepan, bring the water to boil over medium heat. Add the lemongrass , ginger, and kaffir leaves to the soup.
Pour 1 1/2 Tom yum sauce to stir for 3 minutes.
Add the diced tomatoes, onion rings, chilies and stir well to get up the scent.
Increase the heat, add fish and prawn heat to boiling for 2 minutes.
Add remaining tomatoes and mushroom to it and stir together briefly.
Add milk until simmering.
Season soup with 2 fish sauce and
3 Tbsp of lime juice to taste.
Done, this delicious creamy soup recipe is for 4 serving.