A friend of ours recently gave us a few Asian ingredients as she is moving house and needs to downsize!
She knew we loved to cook and would make good use of them! She was right! Our recipe for Simple Chicken & Shrimp Tom Yum Soup was created.
I started googling some of the ingredients she had given us to see how best I could put them to use. I found a few options, but nothing that was jumping out at me. I decided to take the high risk approach and create my own Asian soup recipe! Being the least Asian person I know (!) it was literal guess work and while the result was exceptionally good (even if i do say so myself!) it may not be the most genuine Tom Yum Soup recipe ever created and for that I apologize!
Every recipe I read told me how to make my own tom yum soup base….but I already had that, so I used that as a base and added to it as it was pretty bland. I wanted to make sure the chicken was thin enough and cooked in the same way I as I had eaten in other Asian soups. I turns out the method is to essentially boil the chicken – which I would never think to do usually – but it worked! The chicken absorbed all the delicious flavors of the soup base while it cooked!
This recipe for chicken & shrimp tom yum soup was a huge fluke and yet a real success – that’s the best kind!
I hope you enjoy it as much as we did!
Simple Chicken & Shrimp Tom Yum Soup
3 quarts water
22 oz (3 packets) Udon noodles (do not use any seasoning packets that may come with the noodles)
1 can baby corn, chopped
2 C finely sliced chicken, uncooked
1 C tail-on shrimp
1 red onion, slivered
1 bell pepper, slivered
2 C mushrooms, sliced
4 tbsp Tom Yum Soup Paste
1 tbsp hot pepper paste
2 tbsp lime juice
2 tbsp thai fish sauce
1 x 14 oz can chicken broth
2 tbsp garlic salt
2 tbsp garlic powder
2 tbsp fresh cilantro
Add the water to a large pan, add the tom yum soup paste, hot pepper paste, lime juice, fish sauce, chicken broth, garlic salt & garlic powder to the pan and bring to the boil.
Add the chicken, onion and bell pepper, stir and reduce the heat to an active simmer and cook for 10 minutes, stirring occasionally.
Add the shrimp, mushrooms and baby corn and cook for another 5 minutes, stirring occasionally.
Add the noodles and fresh cilantro and stir well to break up the noodles as they cook. Cook for another 3-5 minutes until the noodles are cooked through and serve