Serves 4
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Flaunting a mouth-watering combination of sour and spicy, Tom Yum is a distinguished staple of Thai cuisine that many find hard to resist. While it usually carries a generous mix of seafood, this vegetarian version lets you indulge in the soup without compromising the party in your mouth.


  • 3 limes
  • 2 tbsps vegetable oil
  • 1 tbsp finely grated fresh ginger
  • 1 clove garlic, crushed
  • 2 x 20 cm (8 inch) sticks lemon grass (40 g), chopped finely
  • 2 fresh long red chillies, chopped finely
  • 100 g fresh shiitake mushrooms, sliced thickly
  • 125 g cherry tomatoes, halved
  • 2 green onions, sliced thinly
  • 2 tsps finely grated palm sugar
  • ¼ cup (60 ml) soy sauce
  • ¼ cup (60 ml) lime juice
  • 2 cup (160 g) bean sprouts
  • ¼ cup loosely packed fresh coriander leaves


  • 1 fresh long red chilli, sliced thinly
  • 2 green onions, sliced thinly
  • 1 cup lightly packed fresh coriander leaves, sliced thinly
  • 1 tbsp finely grated fresh ginger
  • 6 fresh kaffir lime leaves, torn
  • 2 tbsps tomato paste
  • 1 tbsp finely grated lime rind
  • 2 litre (8 cups) water
  • 2 cup (500 ml) vegetable stock



Place ingredients in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 20 mins (use a large ladle to skim any scum from the surface of the stock).


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.



Heat oil in a large saucepan over medium heat; cook ginger, garlic, lemon grass and half the chilli, stirring, 3 mins or until fragrant. Add mushrooms; cook, stirring, 2 mins.


Stir in stock, tomato, onion, sugar and sauce; bring to the boil. Reduce heat; simmer 5 mins.


Just before serving, stir in juice. Ladle soup into serving bowls; top with combined bean sprouts, coriander and remaining chilli.

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

Photo: bauersyndication.com.au

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