Classic tom yum soup with chicken and shrimp
* PLUS Cooking time: 15 minutes
2 to 3 leaves
, cut into thin bite-sized strips
, or 90-g pkg enoki mushrooms
1/2 454-g pkg
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.