Description

Aromatic Asian flavours are easy to reproduce at home with this simple chicken soup.

Ingredients

  • 3 tablespoons (1/4 cup) tom yum paste (see note)
  • 1L (4 cups) chicken stock
  • 2 tablespoons brown sugar
  • 500g chicken breast fillets
  • 425g can straw mushrooms, drained (see note)
  • 1/2 cup (125ml) lemon juice
  • 2 cups bean sprouts
  • 3 spring onions, roughly chopped

Instructions

  1. Place a large saucepan over medium heat. When hot, add the tom yum paste and cook for 2 minutes until fragrant.
  2. Add 1L (4 cups) water, the chicken stock, sugar and chicken fillets. Bring to the boil, then reduce the heat to medium-low and simmer for 10 minutes. Add the mushrooms for the final minute to heat through.
  3. Remove the chicken and use two forks to coarsely shred the meat, then return to the soup. Remove the saucepan from the heat and stir in the lemon juice.
  4. To serve, ladle the soup into bowls and top with the bean sprouts and chopped spring onion.