Vegetable Tom Yum Soup

Prep + cook time: 40 minutes
Serves: 4


  • 2 tablespoons vegetable oil
  • 1 teaspoon finely grated fresh ginger
  • 1 clove garlic, crushed
  • 2 x 20cm stalks lemongrass (409), chopped finely
  • 2 fresh long red chillies, chopped finely
  • 100g fresh shiitake mushrooms, sliced thickly
  • 125g cherry tomatoes, halved
  • 2 green onions (scallions), sliced thinly
  • 2 teaspoons finely grated palm sugar
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) lime juice (roughly 3 limes)
  • 2 cups (160g) bean sprouts
  • 1/4 cup loosely packed fresh coriander leaves


  • 1 fresh long red chilli, sliced thinly
  • 2 green onions (scallions), sliced thinly
  • 1 cup loosely packed fresh coriander (cilantro) leaves, sliced thinly
  • 1 teaspoon finely grated fresh ginger
  • 6 fresh kaffir lime leaves, torn
  • 2 tablespoons tomato paste
  • 1 tablespoon finely grated lime rind
  • 2 litres (8 cups) water
  • 2 cups (500ml) vegetable stock


  1. Make stock: Place ingredients in a large saucepan; bring to the boil. Reduce heat to low; cook for 20 minutes, using a large ladle to skim any scum from the surface of the stock. Remove from heat. Strain stock through a fine sieve into a jug or heatproof bowl; discard solids. You will need 3 litres (12 cups) stock. 
  2. Heat oil in a large saucepan over medium heat; cook ginger, garlic, lemon grass and half the chilli, stirring, for 3 minutes or until fragrant. Add mushrooms; cook, stirring, for 2 minutes.
  3. Stir in stock, tomato, onion, sugar and sauce; bring to the boil.. Reduce heat; simmer for 5 minutes.
  4. Just before serving, stir in juice. Ladle soup into serving bowls; top with combined bean sprouts, coriander and remaining chilli.
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