Classic Tom Yum Soup with Chicken and Shrimp

By AnnieMro

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
• 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

Preparation

Step 1

1.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.

2.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.)

3.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.