Tom Yum Chicken
Hot, sour, herbal tom yum in one skillet—ready in 15 minutes with rotisserie chicken and tom yum paste. Tangy, spicy, and aromatic without the fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
quicksatisfyingthaichickentenderjuicyweeknightsoup
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 3 tbsp tom yum paste
- ¾ cup coconut milk
- 1.5 cups chicken broth
- 1 whole lime (juiced)
- 4 oz mushrooms (any variety, sliced)
Instructions
- 1
Heat 1 tbsp oil in a skillet over medium-high heat until it shimmers, about 60 seconds.
- 2
Add tom yum paste and cook, stirring, until fragrant and slightly darker, about 90 seconds.
- 3
Pour in broth and coconut milk, then add mushrooms. Bring to a gentle simmer for 4 minutes.
- 4
Stir in shredded chicken and lime juice. Simmer until chicken is heated through, about 2 minutes.
- 5
Taste and adjust with more lime juice or salt if needed. Serve hot in bowls.
Tools you’ll need
- 12-inch skillet or saucepan
- cutting board
- knife
- wooden spoon
- measuring spoons
- measuring cups
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