- 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
- 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
- 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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Pantry Tip:
Can’t find lime leaves? Substitute 1/2 tsp lime zest.
From the January issue of Chatelaine magazine http://food.chatelaine.com/Recipes/View/Classic-tom-yum-soup-with-chicken_shrimp
