Tom Yum Soup

This delicious Thai tom yum soup is a spicy and sour Thai soup recipe. I'm making a vegetarian tom yum soup with mushrooms, carrots, and french beans.

When we go out to eat at Asian restaurants, veg tom yum soup is one of the soups I order. This is a healthy soup that is great for colds and coughs.

I started making this soup some days ago referring to a few recipe books and videos online. I tend to make Thai curries and buy Thai herbs and spices at the market. So whenever I have leftover Thai herbs and spices, I end up making Thai noodles, Thai stir fries, and Thai soups.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3


2 tbsp. oil (use any neutral flavored oil. i used sunflower oil);

2 tbsp. sliced shallots or pearl onions or small onions;

½ tsp. finely chopped garlic;

⅓ cup of chopped carrots;

¼ cup of chopped french beans;

200 gms. white button mushrooms;

1.5 inch galangal;

2 lemon grass stalks;

3-4 kaffir lime leaves;

6 thai chillies or as required;

3 cups Water;

Salt as per taste;

2 tbsp. lemon juice;

1 tsp. soy sauce;

½ tsp. sugar or as per taste;

2-3 tablespoons coriander leaves.

How to cook?

  • To begin, rinse and slice or chop all of the vegetables. Peel and finely chop the garlic as well.

  • The lemon grass stalks should then be rinsed and the outer first or two layers removed. These layers are rigid and hard. You can either discard them or use them in your tea or vegetable stock.

  • Slice the lemon grass after lightly smashing it with a knife. If you don't have lemon grass stalks, you can substitute 1 long lemon grass leaf. Simply wrap it around itself and then add the soup.

  • Peel and thinly slice 1.5 inch galangal. Because galangal is rough and difficult to slice, some pressure is needed while slicing.

  • Take 6 small Thai chilies and gently smash each one. Thai chilies can be added in various amounts depending on your choice.

  • Cut the chilies diagonally into large pieces.

Preparing Tom Yum Soup:

  • In a pan, heat the oil. Now add finely chopped garlic and sliced shallot.

  • Cook for 1 minute on low to low-medium heat.

  • Mix in the chopped vegetables and sliced mushrooms. You can add your favourite mix of vegetables to the soup.

  • Stir well and cook for 1 minute.

  • Then pour in 3 cups of water. You can also make your own vegetable stock.

  • Now stir in the lemongrass stalks, galangal, and Thai chilies.

  • Tear 3 to 4 kaffir lime leaves and toss them in.

  • Season to taste with salt to taste and combine properly. Since we'll be adding soy sauce later, use less salt.

Cooking tom yum soup:

  • Cover the pan with a lid and cook on a low to medium heat until the vegetables are tender.

  • As the vegetables are cooking, check them at regular intervals.

  • Cook until the vegetables are tender and thoroughly cooked.

  • Then sugar. You can also use palm sugar, jaggery, or coconut sugar.

  • Add 1 teaspoon soy sauce. Stir well and cook the tom yum soup for a minute.

  • Turn off the heat and add 2 tablespoons lemon juice. You can add 1 tablespoon lemon juice to make it less sour.

  • Finally, stir in 2 to 3 tablespoons coriander leaves. Check the seasonings and stir again. If necessary, add more salt, lemon juice, soy sauce, or sugar.

  • Remove the lemon grass stalks, red chilies, kaffir lime leaves, and galangal before serving the Thai Tom Yum Soup. Because they are stringy and dense, they cannot be chewed. So avoid finely slicing or chopping them. Serve it hot.


  • Galangal – ginger (in recipe, add 1 inch ginger).

  • Kaffir lime leaves – lime zest or lemon zest (zest from 1 lemon or 1 lime).

  • Lemon grass stalks – lemon zest (zest from 1 lemon).

  • Small thai red chilies – medium hot to hot green chilies or fresh red chilies (add 1 or 2).

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