Restorative Tom Yum Soup with Chicken Broth

Restorative Tom Yum Soup with Chicken Broth

A quintessential Thai dish, tom yum soup is known for it’s medicinal and restorative properties (some say it’s a close rival to chicken noodle!). Here, Chef Jet Tila adds shrimp to the basic recipe included in Lumlum’s Tom Yum Soup Set, making it a more filling soup worthy of serving as a main. Tila prefers serving the dish with the whole spices, but feel free to strain them out if the pieces are too big or their flavors are too strong.



  • 2 qts. chicken broth
  • One 15 oz. can straw mushrooms, drained and rinsed
  • 1 cup shrimp, peeled and deveined
  • Lumlum Tom Yum Soup set
  • 6 Tbsp. fish sauce
  • 6 Tbsp. fresh lime juice
  • 3 Tbsp. chili paste in soybean oil (see Note)
  • Cilantro sprigs, for garnish


1. Bring the chicken broth to a boil in a large pot over moderate heat. Reduce to a simmer. Add the mushrooms, shrimp, and Tom Yum Soup Set and cook until the shrimp turns pink, about 1 minute.

2. Remove the soup from the heat and stir in the fish sauce, lime juice, and chile paste. To serve, distribute into 4 to 6 serving bowls and garnish with cilantro.

Note: You can find chili paste in soybean oil online or at Asian grocery stores.

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