Tom Yum soup is a flavourful Thai soup that has become popular around the world. Traditionally made with chicken or shrimp, but I have made it vegetarian using fresh vegetables like mushroom, tofu and tomatoes. To keep the signature Thai flavour and aroma, ingredients such as kaffir lime leaves, lemongrass and Thai red chilli paste are added to give the soup its distinctive taste.
Tom Yum Soup Recipe
This soup has become one of my absolute favorites from Thai cuisine. Its delicious blend of spicy and tangy flavours instantly awakens the taste buds, which makes a perfect choice for anyone who loves hot and sour soups, especially on rainy days.
This is the first time I made this soup and loved it so much. Tom yum is nothing but an authentic Thai spicy and sour soup. There are so many variations of this soup all over the internet, this is my version and it is a veg recipe.
About Tom Yum Veg Soup Recipe
Tom Yum soup is a flavourful and aromatic Thai soup that can be made as either a vegetarian or non vegetarian version. The most popular version is Tom Yum Goong, which uses shrimp and is widely loved across Thailand for its rich umami flavour.
The heart of this Thai Tom Yum soup is using fresh herbs like lemongrass, kaffir lime leaves and Thai red chilli paste, which gives the soup its signature taste and aroma.
This combination of ingredients delivers the classic hot and sour taste soup that Thai cuisine is renowned for.
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One of the best things about this soup is its adaptability. You can adjust the spice level, choose your preferred protein, or make it entirely vegetarian.
This wholesome, light and satisfying soup is naturally low in fat, gluten free and packed with bold flavours in every spoonful.
Serve this Tom Yum soup hot with spring roll, fried chicken, or steamed rice for a complete meal.
Ingredients
- Aromatics : Lemon grass and kaffir lime leaves gives the soup its fresh, citrus aroma and makes the broth smell amazing and flavourful.
- Tomatoes, Mushroom and Tofu : I have used mushroom, tomatoes and tofu as the main source of protein for this vegetarian version. They soak up the broth flavours well and make the soup more filling and tasty.
- Thai red curry paste : This is the key ingredient for the soup's signature Thai flavor and color. You can use homemade fresh paste, but store bought also works well.
- Soy sauce : Soy sauce adds the rich umami flavour to the soup.
- Salt and sugar : Salt and sugar balances the flavours, and reduces the sharp sour and spicy taste.
- Lemon juice : Lemon juice adds fresh tanginess to the soup.
- Green chilli : Green chilli provide spice and can be adjusted according to your spice level.
- Spring onion and coriander leaves : Spring onion adds mild sharpness, while green part is used for garnishing and fresh taste. Coriander leaves make the soup light and refreshing.
Step by Step Pictures
Red Curry Paste
1)You need dry red chilli, onions, shallots, ginger, garlic, coriander seeds, cumin seeds, coriander stem, kaffir lime leaves, lemongrass and salt for making the paste.
2)Thai red curry is made by grinding all these to a smooth paste. This is your red curry paste.
3)Heat oil in a sauce pan. Add in red curry paste in the oil.
4)Cook this for few minutes till aromatic. Set this aside.
Make Soup Stock
5)Bring lots of water or vegetable stock in a sauce pan to a full boil. Add in lemon grass and chopped kaffir lime leaves.
6)Add in the sauted red curry paste. Mix well.
7)Add in sliced mushrooms.
8)Add in tomatoes.
9)Add in chopped spring onion whites.
10)Add green chillies.
11)Add in salt and sugar.
12)Add in cubed tofu.
13)Add in soy sauce. Mix well and simmer for a few minute.
14)Add in lemon juice.
15)Add in coriander leaves.
16)Serve hot.
Expert Tips
Use fresh herbs : Fresh ingredients make a big difference in flavour. Use good quality and fresh lemon grass, kaffir lime leaves to give the soup its signature aroma.
Don't overcook : Cook vegetables like mushroom, tofu just light and tender. Overcooking can make them too soft and reduce the fresh taste of soup.
Use stock : Instead of plain water, use vegetable stock, chicken stock, shrimp paste or fish sauce to make the soup rich in umami and flavourful.
Customization : You can add any vegetables like carrot, beans or chicken, shrimp to enhance the flavour and texture of the soup.
Storage : Store the leftover Tom Yum soup in the refrigerator for 1 to 2 days. Reheatly gently in the microwave or on the stove, before serving.
Serving : Tom Yum soup tastes best when served fresh and hot, especially during cold weather and enjoys its full spicy and tangy flavour. For a complete meal, you can add cooked noodles directly to the soup and it will turn into a satisfying one pot dish.
FAQ
Yes, if lemongrass is not available. You can substitute with galangal or little lemon zest to mimic its flavour. The taste may slightly vary from the original version.
Absolutely ! Add some coconut milk to give the soup a creamy texture and taste. It also balances the spicy and tangy flavour and keeps the soup mild.
Well, button mushrooms are the most commonly used and easily available one. You can also use shiitake, oyster or any other mushrooms of your choice.
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Tom Yum Veg Soup Recipe
Equipment
Ingredients
To Cook Red Curry Paste
- 2 tablespoon Sunflower Oil
- 4 tablespoon Thai Red Curry Paste
For Soup
- 5 cups Water
- 2 no Lemon Grass crushed
- 2 no Kaffir Lime Leaves cut into small pieces
- 1 cup Mushrooms sliced
- 1 cup Extra firm tofu cubed
- 1 teaspoon Soy Sauce
- 2 teaspoon Sugar
- 1 tablespoon Lemon Juice to taste
- 1 no Green Chilli sliced thinly
- 1 medium Tomato chopped
- Salt to taste
For Garnishing
- 2 no Spring Onion chopped
- 3 tablespoon Coriander leaves chopped finely
Homemade Thai Red curry paste
- ½ cup Onion peeled & sliced
- 5 no Shallots peeled
- 10 no Dry red chillies
- 3 cm Ginger peeled
- 10 cloves Garlic peeled
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- ½ cup Coriander stems
- 3 no Kaffir lime peel
- 2 no Lemon Grass choppped
- 1 teaspoon Salt
- 3 tablespoon Oil
- ½ cup Water as required
Instructions
- Grind the ingredients together for red curry paste till smooth and set aside.
- Heat 2 tablespoon oil in a pan, add in the curry paste and saute till the raw smell leaves and oil separates from this. Set aside..
- Take water, lemon grass and lime leaves in a sauce pan and bring it to a boil. Now simmer this for 10 mins to infuse the lemon grass flavour. You can strain this if you want. Now add the stock back into the pan.
- Add in the sauted curry paste along with the oil and mix well.
- Add in mushrooms, tomatoes, spring onion white and mix well. Cook till mushroom is cooked.
- Now add in tofu, green chillies soy sauce, salt, sugar and mix well.
- Add in lemon juice, spring onion green and coriander leaves and mix well.
- Serve hot.
Anonymous
Hii
Love your blog...
Hope you and you family doing good..Everyday it is coming in news, the situation of chennai..so bit worried
Rajasree
Murugan
hi,
This is my favorite.
Thank u for sharing...
The Girl Next Door
Hi, can I use kaffir lime leaves in place of peel? How many can I add?
Aarthi
yes u can. Just add one.