Equipment
Ingredients
Aromatics & Broth
- 1000 ml vegetable stock, low sodium preferred
- 2 lemongrass stalks, bruised and cut into 5cm pieces
- 30 g fresh galangal, cut into thin rounds
- 6 makrut lime leaves, central vein removed and slightly torn
- 4 thai bird's eye chilies, smashed
- 3 garlic cloves, crushed
Body
- 300 g firm silken tofu, cut into bite-sized cubes
- 150 g oyster mushrooms, torn into bite-sized clusters
- 100 g cherry tomatoes, halved
Seasonings & Garnish
- 60 ml fresh lime juice, freshly squeezed
- 45 ml tamari
- 15 g palm sugar, finely chopped
- 30 g vegetarian thai roasted chili paste
- 15 g fresh cilantro, roughly chopped for garnish
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 111 kcal
- Protein
- 8 g
- Carbohydrates
- 17 g
- Fat
- 2 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 1401 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 380 mg
- Calcium
- 87 mg
- Iron
- 2.5 mg
- Magnesium
- 23 mg
- Phosphorus
- 85 mg
- Zinc
- 0.7 mg
- Vitamin A
- 45 mcg
- Vitamin C
- 416 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.22 mg
- Niacin
- 2.8 mg
- Folate
- 26 mcg
- Water
- 380 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using the back of a chef's knife or a heavy object, firmly bruise the lemongrass stalks and smash the Thai chilies and garlic cloves. This ruptures the cell walls and allows the essential oils to release into the soup.
Place a heavy-bottomed pot over medium-high heat. Add the vegetable stock and bring it to a rolling boil at approximately 100 degrees C or 212 degrees F.
Add the bruised lemongrass, sliced galangal, torn makrut lime leaves, smashed garlic, and chilies to the boiling stock. Lower the heat to maintain a gentle bubbling and simmer to infuse the broth with the aromatics.
Stir in the oyster mushrooms, halved cherry tomatoes, and the vegetarian roasted chili paste if you are using it. Continue to cook until the mushrooms begin to soften and the tomatoes gently collapse.
Add the tamari and chopped palm sugar to the pot. Stir gently until the sugar dissolves completely into the hot liquid.
Carefully slide the tofu cubes into the pot. Let the soup gently bubble for a few minutes just to heat the tofu all the way through without causing it to break apart.
Remove the pot entirely from the heat. Stir in the fresh lime juice. Taste the broth carefully and adjust the seasoning with an extra splash of tamari for saltiness or lime juice for acidity until it hits a perfect balance.
Use a ladle to divide the soup into warmed serving bowls, taking care to distribute the tofu and mushrooms evenly. Leave the tough herbs in the pot or instruct guests not to eat them. Garnish heavily with fresh chopped cilantro.
Chef's Notes
- Bruising the lemongrass and chilies with the back of a knife or a pestle is an absolutely crucial step. It ruptures the plant cell walls and releases the volatile essential oils directly into your broth.
- The classic Tom Yum flavor profile relies entirely on the dynamic tension between hot, sour, salty, and slightly sweet elements. Always taste your broth right at the end and make minor adjustments to the lime and tamari until it hits all corners of your palate.
- Galangal, lemongrass, and makrut lime leaves are strictly used for infusing the broth and possess a very tough, woody texture. They should not be eaten. Either fish them out before ladling, or advise your guests to leave them at the bottom of the bowl.
- Vegetarian Nam Prik Pao is highly recommended. It adds a smoky, umami-rich depth that mimics the complexity of the shrimp paste traditionally used in Thai soups.
Storage
Refrigerator: 3 days — Store broth and solid ingredients separately if possible to maintain tofu texture.
Reheating: Reheat gently on the stovetop over low heat until warm. Do not boil, or the lime juice may turn bitter.
Troubleshooting
Broth tastes overly bitter or metallic
Cause: Lime juice was added while the soup was still boiling on the stove, which turns the citrus bitter
Fix: Balance the bitterness by stirring in a little extra palm sugar and a splash of tamari
Prevention: Always remove the pot from the heat completely before stirring in fresh citrus juices
Broth lacks depth and tastes like plain water
Cause: Aromatics were not bruised properly or simmered long enough to release their oils
Fix: Simmer for an additional 5 to 10 minutes before adding the delicate vegetables and tofu
Prevention: Smash lemongrass and chilies vigorously until they splinter before adding to the stock
Cultural Context
Tom Yum is arguably the most internationally recognized Thai soup, originating from the waterways of Central Thailand. Traditionally made with shrimp to create Tom Yum Goong, this vegetarian adaptation captures the iconic herbal, hot, and sour profile using plant-based ingredients. The soup's restorative properties are deeply rooted in traditional Thai herbal medicine, utilizing medicinal roots like galangal and lemongrass alongside fiery chilies to stimulate digestion and clear the sinuses.
