Tom Yum is a hot and sour Thai soup. Our version takes less than 20 minutes to make. Simply add paste to boiling water and poach chicken, mushrooms, cherry tomatoes and bok choy. Finished with a squeeze of lemon and fresh coriander, this soup is a perfect meal to warm you up at the end of a long day.
20 Minutes. Free Range.
2 x 180g chicken breast
2 tablespoons tom yum paste
8 cherry tomatoes
8 button mushrooms
2 bunches bok chop
3 sprigs coriander
Prepare chicken & vegetables
Thinly slice the chicken into 0.5cm strips. Half the cherry tomatoes and quarter the mushrooms. Quarter the bok choy lengthways.
Fill kettle and bring to the boil. In a large pot, combine the tom yum paste with 1 litre
boiled water. Place over a high heat. Add chicken, stir and cook for 2 minutes. Add cherry tomatoes, mushrooms and bok choy. Simmer for 3-4 minutes until chicken is cooked. Season with a little salt or sugar to your taste.
Ladle soup into deep bowls. Serve with a wedge of lemon and roughly chopped coriander.
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