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.
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