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Chicken tom yum soup

Chicken tom yum soup

2
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate

Ingredients

Skinless chicken breast

500 g

Salt reduced chicken stock

4 cup(s), (1L)

Fresh lemongrass

1 piece(s), thinly sliced

Fresh ginger

1 tbs, 3cm piece, thinly sliced

Tom yum paste

2 tbs

Fish sauce

1 tbs

Zucchini

1 medium, thinly sliced

Shiitake mushrooms

100 g, thinly sliced

Baby corn

125 g, halved lengthways

Pumpkin

200 g, Japanese Kent variety, cut into ribbons

Kaffir lime leaves

4 individual, finely shredded

Instructions

  1. Place chicken, stock, lemongrass and ginger in a medium saucepan over medium heat. Bring to a simmer and cook, covered, for 20 minutes or until chicken is cooked through.
  2. Strain mixture through a fine sieve. Transfer chicken to a plate. Discard remaining solids and reserve stock. Using 2 forks, shred chicken and return to same saucepan with stock.
  3. Add paste, fish sauce, zucchini, mushrooms, corn, pumpkin and lime leaf to stock and bring to the boil. Reduce heat and simmer, covered, for 2 minutes or until combined and heated through. Serve.

Notes

TIPS: • Use a vegetable peeler to cut pumpkin into thin ribbons. • You could use 2 teaspoons finely grated lime rind instead of kaffir lime leaves. • Add it: Fresh Thai basil or coriander leaves, lime wedges and 1 long fresh red chilli (thinly sliced) to serve. • Swap it: Tom yum paste for Thai red curry paste.

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