Tom Yum Soup Recipe

Name: Tom Yum Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth; 1 can coconut milk; 1 tsp (5 mL) garlic chili sauce; 1 tsp (5 mL) brown sugar; 4 kaffir lime leaf; 2 slices peeled fresh ginger root (1x2-inches); 1 boneless, skinless chicken breast, diced; 1 cup (250 mL) thinly sliced cremini mushrooms; 1 medium tomato, chopped; 8 oz (226 g) large peeled and deveined shrimp; 2 tbsp (30 mL) fresh lime juice; 2 tbsp (30 mL) fish sauce

Ingredients

1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
1 can coconut milk
1 tsp (5 mL) garlic chili sauce
1 tsp (5 mL) brown sugar
4 kaffir lime leaf
2 slices peeled fresh ginger root (1x2-inches)
1 boneless, skinless chicken breast, diced
1 cup (250 mL) thinly sliced cremini mushrooms
1 medium tomato, chopped
8 oz (226 g) large peeled and deveined shrimp
2 tbsp (30 mL) fresh lime juice
2 tbsp (30 mL) fish sauce

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Pour broth and coconut milk into a large saucepan and set over medium heat. Whisk in garlic-chili sauce and brown sugar. Add lime leaves and gingerroot. Cover and bring to a boil.
Add chicken, mushrooms, tomato and shrimp and cook, stirring occasionally, until chicken is cooked through, about 5 min.
Stir lime juice, fish sauce into soup. Soup will keep well, covered and refrigerated, up to 1 day. Garnish with fresh cilantro leaves when serving.

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