Classic tom yum soup with chicken and shrimp

247

PREP TIME

15 min

Makes

6 Servings

* PLUS Cooking time: 15 minutes
Classic tom yum soup with chicken and shrimp

John Cullen

Ingredients

  • 900-mL carton chicken broth
  • 400-mL can regular coconut milk
  • 1/2 tsp granulated sugar
  • 1 tsp hot chili-garlic sauce
  • 2 to 3 leaves kaffir lime
  • 1 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.

Nutrition (per serving)

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

Pantry Tip:

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

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