Risa, Fortunately with so many Thai and Oriental Markets out here in the SF Bay I am fixed for ingredients both dry and fresh. However, my friend Kasma Loha-Unchit has some approved and relaible sources suggested on her site http://www.thaifoodandandtravel.com. The Tom Yum cubes I sent you well I just found them for 3/$1.00 or by the case of 24 for $5.99. LOL I like a mixture of the paste and cubes plus Lemon Grass and Kaffir Lime. In fact I made Lobster Tom Yum Broth with Lobster Won Tons last night for dinner. YummmmmY Dr. Dirt/Steve did the Boston run to his office and brought back 7 2# Lobsters for a Family Lobster Feed. So I had to use the left over shells and meat! He made his awesome Lobster Bisque prior to our indulging in the Lobsters w/butter/lime/chipotle dipping sauce. Yep it was good. :-) Thai Style Won Ton in Tom Yum Broth from the kitchen of Mary-Anne Ingredients: 1/2# 1/2 tsp. Minced ginger 2 cloves minced garlic 3 Scallions, chopped fine 1 Tbls. Cilantro, minced 1/3 stalk finely minced Lemon Grass (pounded) 1 pair Magrood leaves slivered finely 3 - 6 chopped Thai Dragon Chiles to your taste for hot 3 water chestnuts chopped 1/2 tab. Oyster Sauce 1/2 tsp. toasted sesame oil generous sprinkling white pepper 1/2 tab. Fish sauce 1 1/2 tabs. cornstarch Mix thoroughly, then add one beaten eggs and mix again 1 pkg. won ton wrappers bowl of warm water to dip your fingers in to help seal the 4 corners of the won ton wrappers. 5 cups of water 1 cube Knorr Tom Yum 1/2 tab jarred Tom Yum/Sour Soup paste 1 stalk lemon grass cut into thirds and halved (bruise to release oils prior to throwing in the pot) 2 pair Kaffir lime leaves (I usually bend/krinkle them to release flavors) Preparation: Combine all ingredients and allow to stand for 30 minutes. Then proceed to make the dumplings: Lay the wrappers on a clean work surface and spoon one scant teaspoon of the filling onto the center of the wrapper. Fold the edges in toward each other and squeeze along the moistened edges to form an envelope. Once folded and sealed, the 2 corners of the folded side are moistened and then drawn together and squeezed with the finger tips to create a bow like dumpling. Place each finished won ton on a floured tray to prevent them from sticking to the surface. Toss the won tons into the bubbling broth and cook until floating and dough is translucent. This usually takes 5 to 7 minutes. I add some large chunks of tomato and cook the last 2 minutes. If desired you could also add sliced bok choy and quartered white fresh mushrooms and/or canned straw mushrooms when you toss in the won tons. Fresh Thai Dragons can be added for extra heat if desired. I don't as it over powers the delicate lobster taste. Prior to serving, remove lemon grass stalks and Kaffir lime leaves. Squeeze the juice of one fresh lime to taste Add fish sauce to taste. Ladle into individual bowls: Top with cilantro leaves and sliced green onions. *If you want to make your own paste I can give you that recipe as well. If you want to make a few extra won tons and freeze, just allow them to dry thoroughly prior to placing in zip lock bags. This will allow a very quick tasty meal. Especially nice for a late supper. However Lobster texture and taste changes. So if you want to make ahead and freeze my Shrimp and Pork Won Ton recipe is better for this purpose. Sawadeeka Mary-Anne USDA Zone 9b Sunset Zone 14/15 San Francisco Bay Area "Who plants the seed beneath the sod, and waits to see, believes in God."