Tom Yum Soup

A pretty straightforward tom yum soup recipe. This recipe was constructed based on multiple recipes, and improvisations :D

  • 6
  • N/A
  • 55-65 minutes


  • 240g Tom Yum Paste (store bought, or home-made)
  • 700g pasata (can also replace with tinned tomatoes)
  • 400ml coconut milk
  • 2000 ml vegetable stock
  • 2 carrots
  • 1 stalk of lemongrass, cut in half and length-wise
  • 2 cm piece of ginger, peeled
  • juice of 1 lime
  • peel of 1 lime
  • 2 tsp sugar
  • 4 tsp light soy sauce, tamari or coconut aminos
  • bunch of asian greens, leaves and stalks separated
  • any other vegetable*

To Serve

  • 250g rice vermicelli noodles
  • 600g fried tofu puff
  • 6 oyster mushrooms (or, any mushroom), sliced and sautéed in butter/oil
  • fresh coriander leaves,
  • red chilli, finely sliced


  1. Finely slice the carrots and the stalks of the asian greens, set aside
  2. In a large pot, prepare the vegetable stock and bring it to a boil
  3. Add the lime peel, ginger and lemongrass to the broth, continue to cook for few minutes
  4. Add the carrots, asian greens stalks and any other non-leafy vegetables you would like to add
  5. Continue to cook the vegetables in the broth until tender (or to your liking)
  6. Add the tom yum paste to a measuring jar, and add a few laddles of the broth. Mix well and ensure its fully combine, before incorporating back into the broth
  7. Repeat the same technique above to incorporate both the coconut milk and pasata
  8. Continue to cook until it goes back up to a simmer.
  9. Turn off the heat, and stir in the lime juice, sugar, and soy sauce.
  10. Taste and adjust seasonings as needed.