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Thai-Inspired Tom Yum Soup

What You Need

  • 5 to 6 cups vegetable stock
  • 1 to 2 stalks lemongrass (can substitute 1/2 tablespoon lemon zest)
  • 3 whole makrut lime leaves (can substitute 1 teaspoon lime zest)
  • 1 to 2 red chilies, sliced (optional)
  • 4 cloves garlic, minced
  • 1 thumb-size piece galangal (can substitute ginger)
  • 1 cup fresh mushrooms such as shiitakem, sliced
  • 2 cups baby bok choy (can substitute spinach)
  • 1 cup cherry tomatoes
  • 1 can coconut milk
  • 1 teaspoon brown sugar
  • 1 to 2 tablespoons red curry paste, to taste
  • 3 to 4 tablespoons soy sauce (can also use tamari sauce or coconut aminos)
  • 1 tablespoon freshly squeezed lime juice
  • 1 to 2 cups soft tofu, cubed


  • 1/2 cup fresh basil, roughly chopped
  • 1/3 cup fresh cilantro leaves, roughly chopped

How The Alchemy Happens

Pour the stock into a soup pot.

Add the red curry paste, lemongrass or lemon zest, lime leaves or lime zest, chili, garlic, and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.

Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.

Add the bok choy and cherry tomatoes. Gently simmer for 1 minute.

Reduce the heat to low and add the coconut milk, sugar, soy sauce, and lime juice.

Add the tofu and gently stir. Allow to come back to a simmer then remove from heat.

Taste and adjust as needed. Garnish with basil and cilantro leaves. Serve and enjoy.

~ Nalini Goordial, Kitchen Wizardry

Download a printable version of this recipe here