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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
- 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.
- 228 calories
- 17 g protein
- 7 g carbohydrates
- 17 g fat
- 2 g fibre
- 1245 mg sodium
User comments (11)
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the recipe seems to be missing ingredients that are talked about in the directions but that are not listed in the Ingredient List, such as the Tomatoe, Shrimp, Lime Juice and the Fish Sauce, no mention of qualtities.
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1 ripe chopped tomato 225 g peeled shrimp (raw?) 2 tbsp lime juice 2 tbsp fish sauce 1/4 finely chopped cilantro These are the ingredients from the magazine that have been left off the web recipe.
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Absolutely delicious! Better than any Thai restaurant I've been to! Followed the recipe exactly as written in the magazine. I think good, spicy chili-garlic sauce is key.
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This is missing ingredients!!! I made this from the actual magazine and this online version is not acurate at all! but this is sooooo good when made correctly!
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It did not turn as I expected, it was runny although I follow exact ingredient. I had this dish many times in a Thia restaurant and I love it. But this ingredients was not tasty/perfect Tom Yum Goong I have ever ate.
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Amazing!
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I really enjoyed this recipe. I found the lime was a little too strong so I added another pinch of sugar. I doubled the amount of hot chili-garlic sauce because I like my dishes on the spicy side.
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I like thicker soups so I'll add either a handful of rice (add with the chicken) or rice noodles (at the end). You might need to add a bit more broth or water as this will thicken up.
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Has anyone tried this with light coconut milk?
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This recipe needs at least galangal and lemon grass, also tamarind paste.
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What did I do wrong? My soup is good but not the same colour as the picture. Mine was pale. Any suggestions?
