Tom Yum – Thai Soup

My version of Tom Yum – Thai soup. A short trip to your local Asian market to pick up a handful of ingredients is all it takes to make this refreshing soup.  Perfect for a gloomy, rainy day like the one we are having here in Washington.

Thai Soup - Tom Yum

Print Recipe
Serves: 2 Cooking Time: 30 Minutes


  • 3 Cups of Vegetable broth or water
  • 4 Kaffir Lime Leaves
  • 3 Slices Galangal
  • 3 Thai Chili Peppers +/- for spicy level
  • 2 Stick of Lemongrass
  • 2 tablespoons of soy sauce
  • 3 cloves of garlic smashed
  • Plum/Grape tomatoes
  • 1/2 chopped onion
  • 1/4 chopped Cilantro
  • 1/4 cup chopped basil
  • 2 Baby portabello mushrooms sliced
  • any veggie of your choice
  • Juice of 1 lime or two tablespoons of lime juice
  • Coconut milk - optional



Add the water or veggies broth to a saucepan and turn on medium heat.


While the water is heating up add your lime leaves and thai peppers.


Cut your galangal into a thin chips and add to water.


Take the outer layer of the lemongrass off and pound a couple times with the back of your knife to release more flavor. Then cut each stick into three long slices and add to the pot.


Smash the garlic with the back of a measuring cup and add to the pot.


Add the soy sauce.


Add the chopped onion.


Chop the grape tomatoes into 1/4 slices then add to pot.


Let the pot simmer on low for about 15 minutes.


You will not be eating the leaves, galangal, or lemongrass. Those can be left in or strained out once the soup is finished.


After the soup has simmered for 15 minutes or so turn the heat to low and add the cilantro, basil, mushrooms, extra veggies if you like just keep it to a small amount, and the lime juice.


If adding coconut milk due so right before the soup finishes.


Let the remaining ingredients simmer for your desired tenderness and then enjoy.

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