Tom yum soup with vegetables

    Tom yum soup with vegetables


    24 people made this

    About this recipe: A vegetable version of the classic Thai soup. Pak choi, carrots, mushrooms and tomatoes are simmered in a well-spiced, Thai-style soup base. Enjoy as a starter or as a main course.

    Serves: 6 

    • 2.5 litres chicken stock
    • 12 thin slices galangal
    • 6 kaffir lime leaves
    • 3 stalks lemon grass, smashed and cut into 2.5cm pieces
    • 3 tablespoons hot chilli paste
    • 90ml fish sauce
    • 250ml lime juice
    • 6 shallots, thinly sliced
    • 3 plum tomatoes, chopped
    • 75g sliced button mushrooms
    • 100g finely chopped pak choi
    • 125g thinly sliced carrot
    • 6 sprigs fresh coriander, for garnish
    • 6 spring onions, thinly sliced

    Prep:40min  ›  Cook:35min  ›  Ready in:1hr15min 

    1. Bring chicken stock, galangal, lime leaves, lemon grass and hot chilli paste to the boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, pak choi and carrot. Reduce heat to medium-low and simmer until the vegetables are tender, about 25 minutes. Garnish with coriander and spring onions before serving.


    If your local supermarket doesn't stock lemon grass, galangal or kaffir lime leaves, you can find them in Chinese/Oriental speciality shops.

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