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Tom Yum-Style Chicken Soup

Tom Yum-Style Chicken Soup

By Dominique Woolf
Warm up with Dominique Woolf’s cheat’s tom yum chicken soup. Packed with fragrant spice paste, mushrooms and shredded chicken, it’s a vibrant, sour-spicy lunch ready in 20 minutes.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 600ml chicken stock
  • 3 tbsp Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste
  • 50g cherry tomatoes, halved
  • 50g shiitake, oyster or chestnut mushrooms, sliced
  • 140g ready-cooked chicken, shredded
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 2 tbsp lime juice
  • 1 bird’s eye chilli, sliced, to serve, optional
  • small handful coriander leaves, to serve
  • Woolf’s Kitchen Chilli Crunch or Sticky Chilli Oil, to serve

Method

5 steps

  1. Step 1

    Pour the chicken stock into a pan and stir in the Woolf’s Kitchen Tamarind, Garlic & Chilli Spice Paste.

  2. Step 2

    Bring to a simmer over a medium heat, then tip in the cherry tomatoes and mushrooms and cook for 2–3 mins until tender.

  3. Step 3

    Add the shredded chicken and simmer for 2–3 mins until piping hot throughout.

  4. Step 4

    Stir in the fish sauce, sugar and lime juice. Taste and season if needed, balancing the spicy, sour and salty flavours.

  5. Step 5

    Ladle into bowls and serve scattered with the coriander leaves, sliced bird’s eye chilli and a drizzle of Woolf’s Kitchen Chilli Crunch or Sticky Chilli Oil, if you like.