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Easy tom yum soup

  • Author: Jess
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4-6 bowls 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai


Tom yum soup


  • 1 litre vegetable broth
  • 2 cups water
  • 2 stalks lemongrass
  • 5 kaffir lime leaves
  • 1 1-inch cube galangal ginger
  • 1 tbsp thai red curry paste or tom yum paste (optional)
  • 2 tbsp light soy sauce
  • juice of 1 lime
  • 12 tsp sugar
  • 1/2 cup light coconut milk

topping options

  • bean sprouts
  • cooked rice noodles
  • green beans
  • cilantro
  • thinly sliced green onion


  1. In a large pot, add your spoon of Thai red curry paste on medium heat and allow to toast for 1 minute.
  2. Pour your vegetable broth and water in the pot and bring to a boil.
  3. Remove the outer layer of your lemon grass, and slice into thirds. Hammer your lemongrass with a kitchen mallet to let the aromas out, then add to pot.
  4. Next add your cube of galangal ginger and the kaffir lime leaves to the pot.
  5. Reduce heat and allow to simmer for 15 minutes.
  6. Next add the soy sauce, lime juice, sugar, and coconut milk
  7. If your soup needs a bit more salty,sweet, or sour, add more soy sauce,sugar or lime to taste.
  8. Serve in a large bowl with rice noodles, bean sprouts, and fresh cilantro.


  • Serving Size: 1 bowl
  • Calories: 242
  • Sugar: 51g
  • Fat: 6g
  • Saturated Fat: 5g
  • Carbohydrates: 107g
  • Fiber: 2g
  • Protein: 27g

Keywords: Tom yum soup, healthy thai recipe, how to make tom yum soup