Tom Yum Soup
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.
Directions
- 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.
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
Did you make this?
Follow Us
CAMPBELL'S NEWSLETTER
Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox
FOLLOW US
Stay inspired with easy and delicious
meal ideas wherever you are