Tom Yum Soup

Tom Yum Soup

We’ve managed to come down with a bit of a bad case of the cold and flu on our boat this week (just in time for Christmas festivities…) so I went in search of my favourite thai soup to give our immune system a boost and help fight off the virus. Thankfully, I found this Tom Yum Thai Soup recipe with a vegetarian twist! It’s super easy to make, and just as healthy (if not more so!) than the original recipe. It’ll warm and energize you from the inside out this winter!



  • 5-6 cups vegetable stock
  • 1-2 stalks lemongrass, minced, 3-4 tablespoons frozen prepared lemongrass (available at Asian stores) or 4 teaspoons of lemongrass paste
  • 3 whole kaffir lime leaves
  • 1-2 cups soft tofu sliced into cubes
  • 1-2 red chilies, sliced, or ½ tsp. dried crushed chili, or 1-2 teaspoons of chili sauce
  • 4 cloves garlic, minced
  • 1 thumb-size piece galangal or ginger, sliced into thin matchstick-like pieces
  • 1 cup fresh mushrooms (I used shiitake), sliced
  • 2 cups baby bok choy, leaves separated or chopped if large (or substitute broccoli or bell pepper)
  • 1 cup cherry tomatoes
  • ½ can coconut milk
  • 1 teaspoon brown sugar
  • 3-4 tablespoons soy sauce
  • 1 tablespoon fresh-squeezed lime juice
  • ½ cup fresh basil + ⅓ cup fresh coriander/cilantro, roughly chopped
  • vermicelli or thai rice noodles (optional)


  1. Pour stock into a soup pot. If making the stock from cubes or powder, but sure to make it strong (if it tastes good on its own, it will make for a better Tom yum soup!). Now add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
  2. Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft.
  3. Add the bok choy and cherry tomatoes. Gently simmer 1-2 more minutes (bok choy should remain on the crisp side).
  4. Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice. Finally, add the soft tofu and gently stir.
  5. Do a taste-test, adding more chili or chili sauce if not spicy enough. If not salty enough, add more soy sauce or a little more stock cube/powder or salt. Add 1 more tsp. sugar if too sour. If too salty or sweet, add another squeeze of lime juice.
  6. Prepare noodles as per packet, if using. Vermicelli need to be cooked in boiling water for a few minutes, drained and then added to individual bowls before serving the hot soup on top. Thai rice noodles can be added straight into the soup for a few minutes until soft. We had different noodles on the second night – both worked really well!
  7. To serve, ladle soup into bowls with fresh basil and coriander sprinkled over. Enjoy!

Prep: 20mins | Cooks: 15mins | Makes: 4


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