Chicken tom yum soup
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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