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.
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