Classic tom yum soup with chicken and shrimp

Prep 15 min
Plus Cooking time: 15 minutes
Makes 6 Servings



900-mL carton
400-mL can
regular coconut milk
1 tsp
2 to 3 leaves
skinless, boneless chicken breast, cut into thin bite-sized strips
227-g pkg
sliced mushrooms, or 90-g pkg enoki mushrooms
ripe tomato, chopped
1/2 454-g pkg
medium shrimp, peeled
2 tbsp
2 tbsp
1/4 cup
finely chopped cilantro


  • 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.


Calories 228
Protein 17 g
Carbohydrates 7 g
Fat 17 g
Fibre 2 g
Sodium 1245 mg

Written by:

Photo credit: John Cullen

( 168 ratings )

One comment on “Classic tom yum soup with chicken and shrimp

  1. I purchased $40 worth of ingredients and followed this recipe step by step. What I got was a pot the color and consistency of dirty dish water which looked NOTHING like the picture. I would love to know HOW you are able to achieve the rich yellow color and thickness using chicken broth (already light in color and texture) and adding 400ml coconut milk that would make it lighter and not any thicker. This was VERY disappointing!! I threw it all away. What a waste.


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