Thai Noodle Soup

Thai soup

We love Thai food and this is sort of a Tom Yum soup, but I have added Shrimp and Green Chai Soba Noodles. There are a lot of variations to this. Is it authentic? Nope. Is it good on a cold, November day? Yup.



  • 4 cups vegetable broth
  • 5 kaffir lime leaves
  • 3-4 lemongrass stalks
  • 1 cup sliced mushrooms
  • Sriacha Sauce to taste
  • 2 tablespoons low sodium soy sauce
  • 1 Tablespoon of Lime juice
  • 15 Grape Tomatoes cut in half
  • 1 pound of Shrimp (if you want Non-vegetarian)
  • 1 onion, sliced thin
  • 1 block of Tofu, Drained and Chopped into Cubes
  • 1 Tablespoon of Olive Oil for frying
  • 1-2 tablespoons Soy sauce for Tofu
  • Half package of Green Chai Soba Noodles (or Udon)
  • Chopped Cilantro for Garnish



  • In a large saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves and lemongrass and boil for 5 minutes. Add the mushrooms, soy sauce, Sriacha Sauce, lime juice, tomatoes and onions.
  • In a large pan heat oil and add Tofu Cubes, brown, add the soy sauce and continue frying until golden brown.
  • Add Tofu to broth.
  • Add Shrimp (if using) and simmer until cooked.
  • In a separate pot, cook noodles per package directions and add to broth before serving.
  • Garnish with Cilantro

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