Classic tom yum soup with chicken and shrimp

https://www.chatelaine.com/recipe/world-cuisine-2/classic-tom-yum-soup-with-chicken-and-shrimp/

Ingredients

• 900-mL carton chicken broth

• 400-mL can regular coconut milk

• 1/2 tsp granulated sugar

• 1 tsp hot chili-garlic sauce

• 2 to 3 leaves kaffir lime

• 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

Instructions

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.

Pantry Tip:

Can’t find lime leaves? Substitute 1/2 tsp lime zest.