Quick & Easy

Tom yum soup

This is our vegetarian take on Thailand's popular hot and spicy prawn soup.

Our vegetarian version of Thailand’s popular hot and spicy prawn soup is packed full of mushrooms, tomatoes and beansprouts for a fresh and fragrant dish.

Looking for more Thai recipes?

Looking for more vegetable soup recipes?





1.Place ingredients in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes (use a large ladle to skim any scum from the surface of the stock).
2.Remove from heat. Strain stock through a fine sieve into a heatproof jug or bowl; discard the solids. You need 3 litres (12 cups) of stock.

Tom yum soup

3.Heat oil in a large saucepan over medium heat; cook ginger, garlic, lemon grass and half the chilli, stirring, 3 minutes or until fragrant. Add mushrooms; cook, stirring, 2 minutes.
4.Stir in stock, tomato, onion, sugar and sauce; bring to the boil. Reduce heat; simmer 5 minutes.
5.Just before serving, stir in juice. Ladle soup into serving bowls; top with combined bean sprouts, coriander and remaining chilli.

You will need about 3 limes for this recipe. Grate the rind from the limes before juicing.


Related stories