Classic Tom Yum Soup with Chicken & Shrimp
I often add a variety of additional vegetables!
This is spicy and delicious served with rice.
Published by Chatelaine on 1/1/2011
Preparation time 15 minutes
Cooking time 15 minutes
Makes 6 Servings
Ingredients
- 900 ml container chicken broth
- 400 ml can regular coconut milk
- 1/2 tsp granulated sugar
- 1 tsp hot chili-garlic sauce
- 2 to 3 kaffir-lime leaves(substiute 1/2 tsp lime zest)
- 1 skinless, boneless chicken breast, cut into thin bite-sized strips
- 227 g pkg sliced mushrooms or 90 g pkg enoki mushrooms
- 1 ripe chopped tomato 225 g
- peeled raw shrimp, 300 g
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 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.