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Tom Yum-Inspired Soup

  • 20 min
    Prep Time
  • 45 min
    Total Time
  • 4 people
  • 381 per 1 serving


  • 4 cups Pacific Foods™ Organic Chicken Bone Broth, Unsalted
  • 2 cups water
  • 4 cloves garlic, sliced or smashed
  • 2 thinly sliced seeded Thai bird chili pepper (if you don't like spice maybe taste as you go)
  • 1 stalk lemongrass
  • 1 pint cherry tomatoes, cut in half
  • 1 small onion, sliced
  • 2 lime, juiced
  • 1/2 ounce dried morel mushrooms, sliced
  • 1/2 uncooked shrimp, peeled and deveined
  • 3 tablespoons fish sauce
  • 2 teaspoons granulated sugar
  • 1 can coconut milk or cream - optional for creamy soup
  • 2 tablespoons sambal oelek chili sauce, optional
  • 1 bunch cilantro roughly chopped
  • 1 cup cooked white rice optional to serve
  • 1 lime, cut in wedges, for serving


  • Step 1

    Place a large pot over medium heat, add in your broth and water and bring to a boil. Once it is boiling, bring heat down to a simmer, add the garlic, chili peppers and lemongrass. 

  • Step 2

    Continue to simmer and add in tomatoes, onion, mushrooms and lime juice. Cook until the vegetables start to become soft (about 5 to 7 minutes) and add the shrimp. 

  • Step 3

    Cook the shrimp for 6 to 8 minutes or until cooked through, stirring occasionally. Stir in the fish sauce and sugar.  If desired, stir in the coconut milk and sambal.  If desired, serve topped with the cilantro and serve the lime wedges on the side.

Calories 381
Total Fat 21 g
Sat. Fat 18.8 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 1301 mg
Total Carb 37 g
Dietary Fiber 2 g
Sugar 7 g
Protein 15 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 36 %DV
Potassium 19 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.