Tomato Tom Yum Soup

Tomato Tom Yum Soup

A different take on a classic tomato soup, this recipe uses pantry staples and Asian flavours for a flavor-packed meal that’s ready in 30 minutes. This version uses prawns for a delicious finish, but could easily be swapped for tofu for a vegan dish.

Made with Polpa with garlic

Fresh and vibrant Mutti Polpa Finely Chopped tomatoes, simply enhanced with a subtle hint of either basil or garlic this range provides the perfect base to many recipes calling for chopped tomatoes.

cooking sketch 30 min (COOK TIME: 25 min / PREP TIME: 5 min)

cooking sketch Easy

4 people


  • 12 prawns (shelled, tails left on)
  • 2 400 g tins Mutti Polpa with Garlic
  • 200 g button mushrooms (sliced)
  • 1 litre chicken stock
  • 2 shallots (finely diced)
  • 1 stalk lemon grass (white part only, finely chopped)
  • 1 tbsp tom yum paste
  • 3 tbsp vegetable oil
  • 1 tbsp ginger (grated)
  • 1 tbsp sugar
  • sea salt
  • cracked black pepper
  • coriander leaves (to serve)
  • lime wedges (to serve)
Share the ingredient list

Tomato Tom Yum Soup: Method

  1. In a large pot, heat 1 tablespoon of oil over a medium high heat.
  2. Add the prawns and cook them on both sides. Set the prawns aside.
  3. Add the tom yum paste and cook for a further 30 seconds.
  4. Add the Mutti Polpa with Garlic, vegetable stock, sugar and season with salt and pepper. Bring to the boil, then turn heat down to simmer for 20 minutes.
  5. Bring the heat back up to high and add the mushrooms. Cook until they are tender, add the prawns back to the pot.
  6. Divide between serving bowls, top with coriander and serve with lime wedges.

Liked the recipe?

Review and share with your friends

Choose country and language

Global site