Tom yum spicy chicken and vegetable soup
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 7 mins
Total Time: 17 mins
Ingredients
  • 1/2 red capsicum (diced)
  • 1 spring onion (chopped)
  • 1 1/2 tbsp oil
  • 2x 50g packs Trident Thai Tom Yum Goong Soup
  • 150 g chicken breast (finely sliced)
  • 100 g small peeled prawns
  • 410 g can Chinese Mixed Vegetables (drained)
  • 4 kaffir lime leaves
  • Fish Sauce
  • Juice of 1 lime
Instructions
  1. Heat oil in the wok and stir-fry capsicum and spring onion for 1 minute.
  2. Add 3 1/2 cups water and Trident Tom Yum Goong Soup with the flavour sachets. Bring to boil and simmer for 3 minutes.
  3. Add chicken, prawns, Chinese Mixed Vegetables and kaffir lime leaves. Simmer for 3 minutes or until chicken is cooked through.
  4. Season to taste with Fish Sauce and lime juice. Serve. NOTE: Use cooked Chinese stir-fry vegetables where the canned variety is unavailable