|2 cups hot vegetable or chicken stock||8 oz (225 g) mushrooms, halved or quartered, if large|
|splash of soy sauce||6 tomatoes, peeled and quartered|
|2 skinless boneless chicken breast halves (preferably free-range), about 6 oz (175 g) each||splash of Asian fish sauce, such as nam pla|
|2-4 tbsp Thai tom yum paste||sea salt and freshly ground black pepper|
|1 bunch of scallions, sliced|
To poach the chicken, bring the stock and soy sauce to a boil in a large pan. Add the chicken, reduce the heat, and simmer for 10-15 minutes until the chicken is cooked. Remove with a slotted spoon, and set aside. Slice or shred when cool enough to handle.
Stir the tom yum paste into the stock until it dissolves, then add the scallions, mushrooms, and tomatoes, and simmer for 5-8 minutes. Return the chicken to the pan.
If the liquid has reduced too much during cooking, add more stock. Add a splash of fish sauce, taste, and season accordingly with salt and pepper-or add more fish sauce. Serve hot.
Tom yum paste is available in most large supermarkets, and specialist Asian food stores.
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