Prep time
10 MIN
Total time
20 MIN
Serves
4
This hot and sour soup is traditionally made with shrimp and this version made with chicken is quick and simple when using Campbell’s® broth.

Ingredients

Directions

  1. 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. 
  2. Add chicken, mushrooms, tomato and shrimp and cook, stirring occasionally, until chicken is cooked through, about 5 min. 
  3. 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.

Recipe tips

Add cooked rice noodles to this soup for a heartier meal.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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Reviews

  • WOW just WOW!!

    I had never had this soup before but it was amazing, full flavour, delicious!! I couldn't find Kaffir Lime leaf but with the juice there was still a discernible hint of lime. I removed the ginger slices before serving.

    Sallah T. | March 6, 2018

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  • Great start.

    MY NOTES  I love this soup. I like more sour tom yum so I always add more lime leaf and also lemon grass. I do like some spice so I'll add red chili. Also, I do thick cut veggies and meat. It's a great base recipe though. I was able to make it better than my favourite restaurants tom yum so that is impressive.

    Kate H. | November 22, 2018

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