Thai Tum Yum Soup with Shrimp and/or Tofu


NOTE: This Soup is VERY Spicy!!!


32 Ounces of chicken broth (Store bought or homemade is fine. has a homemade recipe)

1/2 Teaspoon powdered lemongrass (Squeeze whole lime instead of just half if you can’t find powdered lemongrass.)

6 Tablespoons Tom Yum Paste (Check label of your brand for recommended amount.)

1/2 Lime

Two celery stalks

3/4 Cup sliced white mushrooms (Straw mushrooms are ideal but white mushrooms are fine.)

4 Campari tomatoes (Whole tomatoes are fine. Cut a 1/2 cup in bite sized pieces.)

1 Cup cubed extra firm tofu

Small bunch cilantro (Optional, if in season.)


Pour 32 ounces of chicken broth into a large soup pan. Stir in 1/2 teaspoon lemon grass, 6 tablespoons Tum Yum paste and 1/2 squeezed lime. Place pan over medium heat.

Thin slice celery stalks and white mushrooms. Cut tofu into small cubes. Place in broth, cover pan and simmer five minutes.

Cut stem pieces off Campari tomatoes and cut into bite-sized wedges. Mince the cilantro. Place in a bowl.

Add shrimp to soup, cover and simmer another five minutes.

Turn heat off and stir in tomatoes and cilantro.

Serve soup over rice.

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