Tom yum soup with vegetables

    1 hour 15 min

    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.

    28 people made this

    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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    Reviews in English (22)


    I followed this recipe exactly and it turned out really great. I was reluctant because I usually go with chicken when ordering this at restaurants, but in the end I felt that the carrots and bok choy made for an excellent alternative.  -  10 Jan 2011  (Review from Allrecipes US | Canada)


    Yum! Added a bit of chopped tofu for some extra substance  -  19 Feb 2010  (Review from Allrecipes US | Canada)


    I made this last night for a dinner party along with some curry and it was so good! I used ginger instead of galangal because that was all I could find. I went to Thailand about 6 years ago, and besides not having the traditional meat in it, this was very close to what I had there. Great recipe!  -  07 May 2009  (Review from Allrecipes US | Canada)