Pantry Tip:
Can’t find lime leaves? Substitute 1/2 tsp lime zest.
Classic tom yum soup with chicken and shrimp
275
PREP TIME
15 min
Makes
6 Servings
* PLUS Cooking time: 15 minutes
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.
FILED UNDER: one pot soups stovetop world cuisine
