STUDIO CITY (CBS) — Chef Mohan Ismail from RockSugar Pan Asian Kitchen visited KCAL9 Thursday to teach us how to make Thai Tom Yum Soup for Thai New Year, which begins April 13.

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Diners who visit the restaurant that day will receive complimentary dessert, but you can also whip up this delicious dish with the ingredients below:

Tom Yum Base Ingredients:

6 cups of chicken stock or shrimp stock
6 kafir leaves
2 to 3 lemongrass, bruised, sliced
3 garlic cloves, sliced thin
½ galangal or ginger, sliced
3 to 4 tablespoon Fish sauce
1 tablespoon low sodium soy sauce
4 tablespoon cilantro stems, chopped
1 cup coconut milk – optional
2 to 4 tablespoon Tamarind paste to taste or 2 limes
2 red jalapenos
Thai chili paste to taste – optional
Lime juice – optional

– In a pot, heat some canola oil to a light sizzle and add the sliced garlic, lemongrass and galangal. Sweat until the garlic is slightly golden.

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– Add the chicken stock, and the rest of the ingredients

– Bring to a boil quickly and simmer gently for at least 10 minutes to extract the most flavor from the lemongrass, kafir, and cilantro stems

– Adjust seasonings with some Thai chili paste to make it spicy

Additional Tom Yum Ingredients:


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For more information, visit RockSugar Pan Asian Kitchen online.