Prep time
10 MIN
Total time
20 MIN
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.



  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

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  • 5 Stars

    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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  • 4 Stars

    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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