Classic tom yum soup with chicken and shrimp

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( 158 ratings )

Preparation time:
15 minutes
Cooking time:
15 minutes
Makes:
6 Servings
John Cullen


 
John Cullen

Ingredients

  • 900 ml container chicken broth
  • 400 ml can regular coconut milk
  • 1/2 tsp granulated sugar
  • 1 tsp hot chili-garlic sauce
  • 2 to 3 kaffir-lime leaves
  • skinless, boneless chicken breast, cut into thin bite-sized strips
  • 227 g pkg sliced mushrooms or 90 g pkg enoki mushrooms
  • 1  ripe tomato, chopped
  • 1/2 454 g pkg medium shrimp, peeled
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1/4 cup finely chopped cilantro

Instructions

  • Pour broth and coconut milk into a large saucepan and set over medium. Whisk in sugar and chili-garlic sauce. Add lime leaves. Cover and bring to a boil.
  • Add chicken, mushrooms, tomato and shrimp and cook, stirring occasionally, until chicken is cooked through, about 5 min. (If using enoki mushrooms, stir in with cilantro at the end of cooking.)
  • Stir lime juice, fish sauce and cilantro into soup. Soup will keep well, covered and refrigerated, up to 1 day.

Pantry Tip:

Can’t find lime leaves? Substitute 1/2 tsp lime zest.

Nutrition (per Serving)

calories
228 
protein
17 g
carbohydrates
g
fat
17 g
fibre
g
sodium
1245 mg

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