Tom Yum Soup

Tom Yum Soup

Takes 10 mins | Serves 4


Love a good Tom Yum? Learn how to make this authentic Thai soup in literally just 10 minutes. Salty, spicy, sour, with a hint of sweet, it’s as good as any restaurant version. Featuring this month's guest chef, Michael Khu, owner of the fabulous plant-based Khu Khu Thai restaurants.

Watch the video up top now, then print or screenshot the recipe card and try it out this week.


8 c vegetable stock

6 cloves garlic, peeled

2-4 red chillies, smashed

4 coriander roots

4 stalks lemongrass, sliced in 4 cm pieces

8 kaffir lime leaves, torn into pieces

4 cm galangal, in ½ cm slices

1 c shiitake/enoki/oyster mushrooms, sliced

10 cherry tomatoes, halved

⅓ red onion, sliced

4 tbsp soy sauce

1 tbsp coconut sugar

1 tsp salt

Juice of 2 limes. 

Handful coriander leaves


  1. Pour the vege stock into a pot and bring to the boil.
  2. Add the garlic cloves, red chillies, coriander roots, lemongrass, kaffir lime leaves, and galangal to the pot. Simmer for 5 minutes to infuse the broth with their flavours.
  3. Add the mushrooms, cherry tomatoes, red onion, soy sauce, coconut sugar and salt. Simmer for another 5 minutes until the vegetables are soft. Finally add the lime juice, then season to taste as needed.
  4. Serve hot garnished with fresh coriander. Will keep for 5 days in the fridge or freeze for 2 months. 


  • Gluten free: As is.
  • Nut free: As is.
  • Sugar free: Replace the coconut sugar with xylitol or a pinch of stevia. The sweetness though does balance things to get that authentic Tom Yum flavour.
  • Oil free: As is.
  • Weight loss: An excellent recipe for weight management, it's super light in calories, carbs, and fat.

If you try this recipe, let me know how you get on. Leave a comment below, or share a photo on Instagram and tag me @begoodorganics - I can't wait to see how you get on.

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