Chicken tom yum soup
Skinless chicken breast
Salt reduced chicken stock
4 cup(s), (1L)
1 piece(s), thinly sliced
1 tbs, 3cm piece, thinly sliced
Tom yum paste
1 medium, thinly sliced
100 g, thinly sliced
125 g, halved lengthways
200 g, Japanese Kent variety, cut into ribbons
Kaffir lime leaves
4 individual, finely shredded
- 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.
- 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.
- 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.
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.