Into 16 oz of low sodium chicken broth, drop a thumbsized piece of ginger sliced thin (will remove later), one stalk of lemongrass chopped into one inch pieces (will remove later), 2 keffir lime leaves chopped and a tsp of tamarind paste. Heat to a rolling simmer for 20 minutes, then drain the liquid into another pot to remove all the sticks and grasses.  It’s just the broth you’re making here. After straining you can add veggies and carcass.  

After straining, I often add a handful of fresh sliced mushrooms and simmer 10 minutes, then top with fresh chopped scallions and holy basil. To make it a Tom Yum Soup, add shrimp and simmer til pink, 3-5 minutes

Before serving, add:
1 tbsp fish sauce
1/2 capful rice wine vinegar
1 capful low sodium soy sauce
1 tsp chili garlic sauce